Korean Seaweed Soup (Miyeok Guk)

Ingredients

• 1 oz Dried Seaweed (Miyeok)
• 6 cups Beef Broth (or vegetable broth)
• 2 cloves Garlic (minced)
• 1 tablespoon Soy Sauce (gluten-free)
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1Place the 1 oz dried seaweed (miyeok) in a large bowl and cover with cold water. Let it soak for at least 20 minutes, or until it has expanded and feels soft. Drain the seaweed well and rinse it under cold water.
2. 2Cut the soaked seaweed into bite-sized pieces, about 1-inch wide.
3. 3Place a large heavy-bottomed pot on the stove and set the heat to medium. Add the 1 teaspoon of sesame oil and let it heat for about 30 seconds. Add the 2 cloves garlic (minced) and stir constantly for 30 seconds, until you can smell its fragrance.
4. 4Add the prepared seaweed to the pot. Stir and cook for 2 to 3 minutes, until it is heated through.
5. 5Pour the 6 cups of beef broth (or vegetable broth) into the pot. Turn the heat up to high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes. The broth should be gently bubbling, and the seaweed should be tender.
6. 6Stir in the 1 tablespoon of soy sauce (gluten-free), 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Taste the soup and add more salt or pepper if needed. Serve the Korean Seaweed Soup hot.

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