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Korean Seaweed Soup (Miyeokguk)

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Yondu brings savory depth to a simple Korean seaweed soup. A small amount of sesame oil and garlic rounds out the broth.

TEMPS DE PRÉPARATION 20 min
TEMPS DE CUISSON 10 min
PORTIONS 4
NIVEAU DE PIMENT

INGRÉDIENTS

  • 1/2 oz dried miyeok (Korean seaweed)
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 3 cups water
  • 2 Tbsp Yondu

INGRÉDIENTS
  • 1/2 oz dried miyeok (Korean seaweed)
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 3 cups water
  • 2 Tbsp Yondu

INSTRUCTIONS

  1. Soak the dried seaweed in cold water for 15 minutes. Drain, rinse and cut into bite-size pieces.
  2. Heat the sesame oil in a pot over medium heat. Add the garlic and cook for about 30 seconds.
  3. Add the water, Yondu and seaweed. Bring to a boil, then simmer for about 10 minutes.
  4. Ladle into bowls and serve warm.

INSTRUCTIONS
  1. Soak the dried seaweed in cold water for 15 minutes. Drain, rinse and cut into bite-size pieces.
  2. Heat the sesame oil in a pot over medium heat. Add the garlic and cook for about 30 seconds.
  3. Add the water, Yondu and seaweed. Bring to a boil, then simmer for about 10 minutes.
  4. Ladle into bowls and serve warm.

PRODUIT ASSOCIÉ

Sempio Yondu organic plant-based umami sauce for US market

Yondu biologique
Sauce umami végétale
Voir plus
empio Korean whole sesame seed oil premium toasted finishing oil

Huile de sésame entière
Huile de sésame 100 % grillée, riche et parfumée
Voir plus

RECETTES ASSOCIÉES

A bowl of rich, creamy red vegan tomato soup, garnished with fresh basil.

Soupe de tomates végane

A bowl of rich, creamy red vegan tomato soup, garnished with fresh basil.

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Korean Seaweed Soup (Miyeokguk)

TEMPS DE PRÉPARATION 20 min
TEMPS DE CUISSON 10 min
PORTIONS 4
NIVEAU DE PIMENT

INGRÉDIENTS

  • 1/2 oz dried miyeok (Korean seaweed)
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 3 cups water
  • 2 Tbsp Yondu

INSTRUCTIONS

  1. Soak the dried seaweed in cold water for 15 minutes. Drain, rinse and cut into bite-size pieces.
  2. Heat the sesame oil in a pot over medium heat. Add the garlic and cook for about 30 seconds.
  3. Add the water, Yondu and seaweed. Bring to a boil, then simmer for about 10 minutes.
  4. Ladle into bowls and serve warm.