Seaweeds are one of the richest sources for iodine.
For pregnant mommies, iodine is good for your baby’s neural development.
Korean Seaweed Soup is a staple comfort food for our far eastern friends.
If you’re a fan of Korean food, then this might be to your liking.
- 15 g / 0.5 ounces dried seaweed (Miyeok / wakame)
- 120 g / 4.2 ounces beef chuck or round steak, sliced into smaller pieces
- 1/4 tsp fine sea salt (or more to taste)
- A few cracks black pepper
- 1 Tbsp sesame oil
- 1 1/2 Tbsp soy sauce (I used regular Kikkoman soy sauce)
- 1 tsp minced garlic
- 5 cups water
1. Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
2. Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.
3. Pre heat a medium pot over medium heat (about 20 seconds). Add the sesame oil, seaweed and beef. Stir them well until the beef is partly cooked (about 2 mins). Add the soy sauce, garlic and water. Cover the pot and boil over medium – medium high heat until the meat is fully cooked (10 to 15 mins). Adjust the taste with more salt if needed.
4. Serve warm with a bowl of steamed rice and other Korean side dishes.