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Picture of Korean Seaweed and Brisket Soup (Miyeok-Guk) Recipe
japanese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1027 kcal 51 %
  • Fat 76 g 117 %
  • Saturated 31 g 153 %
  • Carbs 17 g 6 %
  • Fiber 2 g 8 %
  • Protein 67 g 134 %
  • Cholesterol 320 mg 107 %
  • Sodium 1993 mg 83 %
  • Calcium 136 mg 14 %
  • Magnesium 102 mg 24 %
  • Potassium 1378 mg 29 %
  • Iron 7 mg 37 %
  • Zinc 15 mg 139 %
  • Phosphorus 677 mg 97 %
  • Vitamin A 74 µg 8 %
  • Vitamin C 21 mg 24 %
  • Thiamin (B1) 0 mg 28 %
  • Riboflavin (B2) 1 mg 49 %
  • Niacin (B3) 15 mg 94 %
  • Vitamin B6 2 mg 148 %
  • Folate equivalent (total) 89 µg 22 %
  • Vitamin B12 5 µg 196 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 12 %
  • Vitamin K 7 µg 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Korean Seaweed and Brisket Soup (Miyeok-Guk) Recipe

Ingredients

  • 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

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