Miyeokguk Seaweed Soup

Method

1. 1
   • dried seaweed30 g

   Soak the seaweed — Soak the dried seaweed in cold water for 15 minutes until fully softened and expanded, then drain and cut into shorter strands.

   ⏱15 min
2. 2
   • dried seaweed30 g
   • sesame oil1 tbsp
   • garlic3

   Stir-fry the seaweed — Heat the sesame oil in a pot, add the garlic and softened seaweed, and stir-fry for 5 minutes until fragrant.

   ⏱5 min
3. 3
   • mussels200 g
   • soy sauce2 tbsp

   Sear the mussels — Add the mussels and soy sauce, and cook for 5 minutes until the mussels are lightly seared.

   ⏱5 min
4. 4
   • dried seaweed30 g
   • beef stock1 ml

   Simmer the broth — Pour in the beef stock, bring to a boil, and simmer for 15 minutes until the seaweed is very tender and the broth is rich.

   ⏱15 min
5. 5
   • salt1 tsp
   • sesame seeds1 tsp

   Season and serve — Season with salt, scatter with sesame seeds, and serve hot as a comforting side.