Korean-style Seaweed Soup

This is the recipe of Korean-style seaweed soup. It’s a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.

Step: 1

Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.

Step: 2

Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

Per Serving: 65 calories; protein 6.8g; carbohydrates 1g; fat 3.7g; cholesterol 17.3mg; sodium 939.5mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.