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Eunah's Korean-Style Seaweed Soup

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Eunah Lee

"This is the recipe of Korean-style (brown) seaweed soup. It's a traditional birthday dish in Korea and every new mother eats this soup because they believe that seaweed soup helps their breast feeding."
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45 m servings 49 cals
Original recipe yields 4 servings

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  1. Soak the seaweed in room temperature water until soft, about 15 minutes; drain. Rinse the sheets and cut into 2 inch long pieces; set aside.
  2. Heat the sesame oil in a saucepan over medium-high heat. Stir in the beef, salt, and 1/3 of the soy sauce. Cook and stir until the beef is crumbly and no longer pink, about 4 minutes. Add the seaweed and the remaining soy sauce; cook and stir 1 minute. Stir in the garlic and pour in the water. Bring to a boil; reduce heat to medium-low and simmer until the beef and seaweed are tender, about 15 minutes more.

Nutrition Facts

Per Serving: 49 calories; 3.2 g fat; 1.3 g carbohydrates; 3.8 g protein; 9 mg cholesterol; 991 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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