Seaweed Soup - Miyeokguk

Do you love Wakame Seaweed? The green floating stuff you will find in Japanese Miso Soup.

Well, this is the richer Korean style of soup. And I even mixed it with a little German style. 

Base to this soup is beef. A hearty beef broth with slices of thin cut Brisket in it. But wait, these kinds of beef are not available here in Germany.

I went back to my favourite German beef soup with a piece of beef shank with some bone marrow in. To make the broth tastier, I added carrots, a bit of green top of a leek (why throw it away) and some spring onions. All these veggies were discarded after cooking, but helped the broth to be more flavourful.

Recipe for 2:

450 g beef shank, 1 tbsp toasted sesame oil, 3 tbsp Korean soup soy sauce

2 carrots, green tops from a leek, 2 spring onions, 4 garlic cloves, 1 tsp Dashida beef stock powder

8 g dried wakame seaweed, soaked, washed and cut up.

In a pot heat up the sesame oil and fry off the beef shank on both sides for 3 min each. Add big chunks of veggies. That makes it easier to get them out later.

Pour the soup soy sauce, add 850 ml water and the Dashida. Bring to a boil and cover. Reduce the heat and cook for 1h 45 min.

Soak the Wakame.

Get the veg out, cut up the beef. Get the seaweed in and cook for 5 min. Serve with a bowl of rice.