My Korean Kitchen · by Sue | My Korean Kitchen★ 4.8 (22)
Korean Seaweed Soup (Miyeok Guk)
NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 25%
CARBS 4G9% OF CAL
0G FIBER0G SUGAR3G OTHER
FAT 10G60% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, delicious Korean seaweed soup with beef, garlic, soy sauce, and sesame oil. Quick to prepare and light, it's a classic comfort soup.
mainkoreansoupbeefdairy free
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Nutrition & ingredients
Ingredients
serves 3- 15 g dried seaweed ((Korean miyeok or Japanese wakame), (0.5 ounces))
- 120 g beef (chuck or round steak, (4.2 ounces), 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
At a glance
PER SERVING · TIME 20M
CAL 8%·PRO 25%
CARBS 4G9% OF CAL
0G FIBER0G SUGAR3G OTHER
FAT 10G60% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 833mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 40mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 833MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.