Miyeok Guk (Seaweed Soup)

Miyeok Guk (Seaweed Soup)

Miyeok Guk is a traditional Korean seaweed soup made with miyeok (미역), or edible seaweed, and often enjoyed on birthdays or as a comforting dish for new mothers after childbirth.

It’s known for its nutritious qualities, as seaweed is rich in vitamins and minerals, particularly iodine and calcium. This simple yet flavorful soup is typically made with beef or sometimes anchovy-based broth, and is a staple in Korean cuisine.

Ingredients:

Miyeok (seaweed): 1 cup dried (about 1-1.5 ounces)

Beef: 200g (about 7 oz) beef brisket or beef shank (you can also use beef bones for a richer broth)

Garlic: 2-3 cloves, minced

Soy sauce: 2-3 tablespoons

Sesame oil: 1 tablespoon

Salt: to taste

Water: 6-7 cups (or beef broth for richer flavor)

Black pepper: freshly ground, to taste

Green onions: 1-2 stalks, chopped (optional for garnish)

Instructions:

Soak the Seaweed:

Soak the dried miyeok in cold water for about 20-30 minutes until it becomes soft and expands. After soaking, rinse it thoroughly and cut it into bite-sized pieces. Set it aside.

Prepare the Beef:

If using beef brisket or shank, slice the beef into thin strips. If using beef bones, you can use them as is for a more flavorful broth.

Sauté the Beef and Garlic:

Heat a pot over medium heat and add the sesame oil. Add the sliced beef and sauté until it’s browned and no longer pink, about 3-5 minutes.

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Add Water and Soy Sauce:

Pour in the water or beef broth and bring it to a boil. Once it’s boiling, reduce the heat to low and simmer for about 10-15 minutes. Add soy sauce to season the broth.

Add the Seaweed:

Stir in the soaked and cut miyeok (seaweed) into the pot. Continue to simmer for an additional 10-15 minutes, allowing the seaweed to soften and absorb the flavors of the broth.

Season the Soup:

Taste the soup and add salt and pepper to taste. Some people like it a little saltier, especially if using water, but be careful with the salt if you’re using a salty broth.

Serve:

Once the soup is ready, serve it hot, garnished with chopped green onions if desired. Miyeok Guk is often served with a bowl of steamed rice and kimchi.

Tips:

Beef: Using beef brisket or shank will give the soup a richer flavor. You can also use beef bones for an even more flavorful broth. If you’re looking for a quicker version, you can substitute the beef with anchovies or just use water.

Seaweed: Miyeok can be found at most Asian grocery stores, and the dried variety expands significantly once soaked, so use it sparingly.

Broth: For an even richer taste, you can prepare an anchovy broth as a base. Simply boil dried anchovies in water and strain them out before adding to the soup.

Miyeok Guk is a comforting, light, and nutritious soup that brings out the natural umami flavors of seaweed and beef. It’s especially popular on birthdays, as it’s believed to promote good health and longevity. It’s also commonly served to new mothers in Korea as part of postpartum care.