Beef, Seaweed, and Hand-Torn Dough Soup recipe - ingredients, nutrition and when to eat it
This one-pot soup combines beef and chewy hand-torn dough pieces with seaweed soup.
This one-pot soup combines beef and chewy hand-torn dough pieces with seaweed soup. The rich yet mild broth brings together the tender texture of seaweed and the springy dough. It’s a hearty choice for lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 790g serving): 341.7 kcal · protein 17.7g · carbohydrate 45.4g · fat 8.5g · sodium 2347mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Letting the dough rest briefly makes it easier to pull off thin pieces.
Tips: Add the dough to the boiling broth and stir once or twice so it doesn’t stick to the bottom.
Tips: Start with a little soy sauce, then taste at the end and adjust with salt.
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Ingredients (1 serving)
- Dried seaweed — 5 g
- Lean beef — 60 g
- Flour — 55 g
- Water — 600 ml
- Sesame oil — 1 tsp
- Garlic — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 0.5 tsp
- Water — 3 Tbsp