Korean Seaweed Soup (Miyeok Guk)
Directions
- 1Soak the dried seaweed in cold water for 30 minutes.
- 2Peel and mince the garlic.
- 3Cut the short rib into tiny pieces.
- 4Put the Instant Pot on sauté mode.
- 5Cook the meat first.
- 6Add sesame oil to the meat.
- 7Strain the seaweed.
- 8Cut the seaweed into smaller pieces.
- 9Add the seaweed to the Instant Pot.
- 10Add the minced garlic.
- 11Add 6 cups of water.
- 12Add 3 tbsp of soup soy-sauce.
- 13Close the lid and set the Instant Pot to high pressure for 15 minutes.
- 14Quick release the pressure.
- 15Add salt to taste.
- 16Serve over Korean rice.
Ingredients
- 1 pack Korean dried seaweed
- 0.5 pound short rib
- 1 tbsp Sesame Oil
- 3 tbsp Soup Soy-sauce
- 1 to taste Salt
- 1 serving Korean rice
- 1 head Garlic
Equipment
Instant Potknifecutting boardbowlmeasuring spoon
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