Seaweed Soup

Name: Seaweed Soup
Total time: 60 min
Yield: 373 g
Ingredients: Beef Brisket (Fresh, Korean Hanwoo) 300 g; Dried Seaweed 25 g; Perilla Oil 28 tablespoon; Yondu (Vegetable Umami Seasoning) 20 ml

Cook 60 min Difficulty NORMAL 1,063 kcal

#Low-calorie #Low-sugar

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Ingredients

Main ingredients

Beef Brisket (Fresh, Korean Hanwoo) 300 g
Dried Seaweed 25 g

Seasonings/Sauce

Perilla Oil 28 tablespoon
Yondu (Vegetable Umami Seasoning) 20 ml

Nutrition summary

Carbohydrates 12.11 g 5%

Protein 62.42 g 23%

Fat 84.94 g 72%

Serving size 373g

Cooking steps

1

Soak the dried seaweed in cold water for 10 minutes.
2

Cut the beef brisket into bite-sized pieces.
3

Heat sesame oil in a pot, then stir-fry the beef brisket and soaked seaweed together.
4

Pour in water and bring to a boil.
5

Season with soy sauce for soup and salt.
6

Simmer over medium-low heat for another 10 minutes.

Seaweed Soup

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