15 Mins Korean-Inspired Beef and Seaweed Soup
A quick and comforting Korean-style beef and seaweed soup made in under 15 minutes. Light, umami-rich, and full of warmth — perfect for busy days when you crave homemade comfort.
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Servings: 2
Calories: 121kcal
Ingredients
Main Ingredients
- 2 tbsp dried wakame seaweed miyeok
- 60 –80g ready-to-eat roast beef
- ¼ onion
- 2 tbsp minced garlic
- 1 tbsp chopped scallions
- 2 cups water
Seasonings
- 1 tbsp neutral oil
- ½ tbsp Dasida beef-flavoured soup stock adjust to taste
Instructions
- Soak Seaweed: Soak 2 tbsp dried seaweed in plenty of cold water for 5–7 minutes. Drain, rinse, and squeeze out extra water. Set aside.
- Make Soup Base: Heat 1 tbsp neutral oil in a pot. Add 2 tbsp minced garlic and stir for 20–30 seconds until fragrant.
- Add Water and Onion: Pour in 2 cups of water and add ¼ onion. Bring close to a boil.
- Add Seaweed and Beef: Add seaweed, roast beef, and ½ tbsp Dasida stock. Stir and simmer for 1 minute.
- Adjust and Serve: Taste and adjust saltiness. Remove onion. Drizzle sesame oil, top with scallions and sesame seeds. Serve hot.
Notes
- Texture Control: Simmer gently; overcooking makes the seaweed soft and slimy.
- Onion Matters: Adds natural sweetness and depth without overpowering the soup.
- Add Tofu or Egg: Drop in tofu cubes or an egg for extra nutrition and comfort.
- Serving Ideas: Best with hot steamed rice. Add simple banchan like kimchi or bean sprouts for a full Korean meal.
- Storage Tip: Refrigerate up to 2 days. Reheat slowly — don’t reboil, or the seaweed may fall apart.
Nutrition
Calories: 121kcal | Carbohydrates: 5g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 802mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 1mg