Eunah's Korean-Style Seaweed Soup

Eunah Lee

"This is the recipe of Korean-style (brown) seaweed soup. It's a traditional birthday dish in Korea and every new mother eats this soup because they believe that seaweed soup helps their breast feeding."
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Ingredients

45 m servings 49 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Soak the seaweed in room temperature water until soft, about 15 minutes; drain. Rinse the sheets and cut into 2 inch long pieces; set aside.
  2. Heat the sesame oil in a saucepan over medium-high heat. Stir in the beef, salt, and 1/3 of the soy sauce. Cook and stir until the beef is crumbly and no longer pink, about 4 minutes. Add the seaweed and the remaining soy sauce; cook and stir 1 minute. Stir in the garlic and pour in the water. Bring to a boil; reduce heat to medium-low and simmer until the beef and seaweed are tender, about 15 minutes more.

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