More ▾
엄마의 레시피, 소고기 미역국
4 servings
| prepPat beef dry with paper towels | ||||||
| 6.3 oz / 180 g beef (for soup), patted dry | Add water, simmer 15 min | Season with soy sauce & salt, serve | ||||
| 0.7 oz / 20 g dried seaweed (miyeok) | Soak seaweed in water, 10 min | Cut seaweed into bite-sized pieces | Strain seaweed, reserve soaking water | Add seaweed, stir until greenish | ||
| 1 tbsp / 15 ml sesame oil | Sauté garlic & beef until half-cooked | |||||
| 1 tbsp minced garlic | ||||||
| 1 tbsp / 15 ml soy sauce for soup (guksoy) | ||||||
| 1.5 cups / 400 ml rice water or seaweed soaking water | Add soy sauce, cook 1–2 min | |||||
| 3.4 cups / 800 ml water | Pour rice water, bring to boil | |||||
| 1 tbsp / 15 ml soy sauce for soup (guksoy) | ||||||
| pinch of salt | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free