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Korean Seaweed Soup (Miyeok Guk)
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Ingredients
- dried seaweed15 g (0.5 ounces)
- Beef120 g (4.2 ounces), sliced into smaller pieces
- fine sea salt1/4 tsp (or more to taste)
- Black peppera few cracks
- sesame oil1 Tbsp
- soy sauce1.5 Tbsp
- minced garlic1 tsp
- Water5 cups
Allergens (inferred from ingredient names): sesame, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 80, protein 6, fat 4, carbs 4, fiber 1, sugar 1
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: mykoreankitchen.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed