Korean Recipe in the Instant Pot | Seaweed Soup (Traditional or w/a Unique Twist!)

Korean recipes made in the instant pot? Yes, please! This Instant pot recipe for the popular korean dish Miyeok guk, or korean seaweed soup, is one of the most beloved korean foods of all time. So if you are into eating korean food and want an easy go-to korean soup recipe, this miyeok guk is for you! An added plus is that miyeok guk is a great low carb soup, made even better by the instant pot! Hope you give it a try!

A little bit about my blood sugar journey... I was told I was insulin resistant in 2017 after a glucose tolerance test my reproductive endocrinologist ordered for me when I was having trouble getting pregnant. And after conceiving, I was diagnosed with gestational diabetes very early on. Since then, I've been diligently learning about blood sugar dysregulation and gathering data through constant finger pricks and CGM experiments since I am now at greater risk for developing Type 2 Diabetes in the future. I've learned A LOT about what works and doesn't work for my body, and how my body responds to different foods. I hope this video helps you on your path to a healthier lifestyle! If you enjoy this video, please like and share!
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Instant Pot Miyeok Guk (Korean Seaweed Soup) Recipe

Ingredients:
50 mg of dried korean seaweed
3 cloves of garlic
1 lb beef brisket
1 tbsp soy sauce (for meat marinade)
1 tbsp sesame oil (for meat marinade)
salt and pepper (for meat marinade)
1 tbsp avocado oil + 1 tbsp sesame oil (to brown meat)
9-10 cups of water
3-5 tbsp soup soy sauce (or to taste- can be replaced with regular soy sauce but you will need to add more)

1. Soak your dried seaweed for at least 3 hours, but preferably overnight.
2. Chop up garlic cloves.
3. Cut brisket into small bite sized pieces.
4. Add garlic to the brisket, add soy sauce, sesame oil, salt and pepper, and set aside to marinate for at least 15 minutes.
5. While beef is marinating, rinse and drain your seaweed, and chop up into 1-2 inch pieces.
6. Turn instant pot to saute function and heat up avocado oil and sesame oil. Brown the meat for about 2-3 minutes.
7. Add the drained and chopped seaweed and stir for another 2-3 minutes.
8. Add water and add 1 tbsp of soup soy sauce.
9. Close the lid to the instant pot and pressure cook for 15-20 minutes. If you want some bite to your seaweed, pressure cook for 15 minutes. If you like a softer silky seaweed texture, pressure cook for 20 minutes. I prefer silky soft!
10. Once done, quick release, and add another 2-3 tbsp of soup soy sauce, or to taste.
11. Drizzle a little more sesame oil on top, and serve. 

VIDEO MENTION: Sichuan Hot Oil by Fly By Jing- Instagram: flybyjing

MUSIC: Pray - Anno Domini Beats

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