Miyeokguk, Korean wakame and beef soup with rice

Ingredients

For 1 serving

• Wakame seaweed8 g
• Beef shank100 g
• Garlic1 clove
• Soy sauce1 tablespoon
• Sesame oil2 teaspoons
• White rice70 g
• Saltto taste

Contains: gluten, soy, sesame,

Method

1. Soak the wakame in plenty of cold water for 10 minutes, until rehydrated and swollen; squeeze it out and cut it into pieces of about 3 cm.
2. Meanwhile: rinse the rice, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
3. Cut the beef shin into pieces of about 1 cm; peel and chop the garlic.
4. Heat the sesame oil in a saucepan over medium heat and fry the beef with the garlic for 3 minutes, until no longer pink; add the wakame and stir-fry for 2 minutes, until it smells of the sea.
5. Cover generously with water, add the soy sauce, bring to the boil and simmer for 20 minutes over medium-low heat, until the broth turns milky and the beef is tender; taste and adjust with a dash of soy sauce.
6. Serve the soup piping hot with the rice on the side.