korean

Seaweed Soup with Beef

Name: Seaweed Soup with Beef
Yield: 1 serving
Cuisine: korean
Ingredients: 15 g dried seaweed (miyeok), soaked and drained; 120 g beef brisket or chuck, thinly sliced; 10 g toasted sesame oil; 8 g garlic, minced; 12 g soy sauce; 450 g water; 1 g salt; 170 g cooked short grain white rice

This stir-fried dish pairs dried seaweed, soaked and drained with beef brisket or chuck, thinly sliced, toasted sesame oil and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

52 g Carbohydrates

29 g Fat

0 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

15g dried seaweed (miyeok), soaked and drained 5 kcal
120g beef brisket or chuck, thinly sliced 300 kcal
10g toasted sesame oil 88 kcal
8g garlic, minced 12 kcal
12g soy sauce 8 kcal
450g water 0 kcal
1g salt 0 kcal
170g cooked short grain white rice 221 kcal

Cooking instructions

dried seaweed (miyeok)water
Soak dried seaweed in cool water 10 minutes, then rinse well and squeeze out excess water; roughly chop.
beef brisket or chucktoasted sesame oil
Heat a small pot over medium heat. Add sesame oil and beef; stir-fry 2-3 minutes until beef browns.
dried seaweed (miyeok)toasted sesame oil
Add seaweed and stir-fry 1 minute to coat with oil.
soy saucewater
Add water and soy sauce; bring to a simmer. Cook 20 minutes over low heat, skimming any foam.
garlicsaltcooked short grain white rice
Season with minced garlic and salt to taste; simmer 2 minutes more. Serve hot with rice.