Mi yeok guk korean seaweed soup (recipe)
| Mi yeok guk korean seaweed soup (recipe) | |
|---|---|
| Name | Mi yeok guk (korean seaweed soup) |
| Ingredients | Soy sauce • Beef • Garlic cloves • Water • Salt • Pepper |
| Cooktime (in hours) | 0.666666667 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 1.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 206.2 |
| Fat | 21.2 |
| Protein | 2.8 |
| Carbohydrate | 0.9 |
| Fiber | 0.1 |
| Net carbohydrates | 0.8 |
| Sugar | 0.1 |
| Saturated fat | 8.5 |
| Cholesterol (mg) | 28.1 |
| Sodium | 175.3 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mi yeok guk korean seaweed soup (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Place the dried seaweed in a large bowl with water in it.
- Allow the seaweed to rehydrate for 45 minutes to 1 hour.
- Cut the seaweed into 2-3 inch pieces.
- Heat a pot to medium heat.
- Cut the beef into bite-sized pieces.
- Add the sesame oil, soy sauce, and beef to the preheated pot.
- Saute the beef until done.
- Add the seaweed and enough water to cover everything.
- Peel and smash the garlic cloves.
- Add to the pot.
- Bring the soup up to a boil.
- Reduce the heat to medium-low to medium.
- Allow the soup to simmer for about 30 minutes.
- Fish out the garlic cloves and discard.
- Add salt and pepper to taste.
- Serve over rice.
Food tags
Vegetable, Meat, Korean, Asian,, Easy, Inexpensive
Mi yeok guk korean seaweed soup (recipe) details:
Time:
Prep Time in Hours and Mins:1H40M
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Contributors: Prab R. Tumpati, MD
