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Korean Seaweed and Brisket Soup (<i>Miyeok-Guk</i>) Recipe
Ingredients (7)
- 1 ounce (30g) dried miyeok seaweed (also sold under the Japanese name wakame)
- 3 whole medium cloves garlic plus 3 finely minced medium cloves garlic, divided
- One 1-inch piece fresh ginger (about 1/3 ounce; 10g), peeled
- 1/2 of a medium white onion (about 3 ounces; 85g for the half onion)
- 12 ounces (350g) beef brisket, washed in cold water
- 2 tablespoons (30ml) Joseon ganjang (Korean soup soy sauce; see note), divided
- Kosher or sea salt
Directions
Learn how to make this recipe at Serious Eats