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Eunah's Korean-Style Seaweed Soup

By: 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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Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 ounce dried wakame (brown) seaweed
2 teaspoons sesame oil
1/2 cup extra lean ground beef
1 teaspoon salt, or to taste
1 1/2 tablespoons soy sauce
1 teaspoon minced garlic
7 cups water

Directions

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.
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.

Nutritional Information

Amount Per Serving Calories: 49 | Total Fat: 3.2g | Cholesterol: 9mg Powered by ESHA Nutrient Database

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