Miyeok Guk (Seaweed Soup)

Name: Miyeok Guk (Seaweed Soup)
Total time: 30 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1/2 cup dried wakame seaweed (miyeok); 150g beef brisket or chuck (cut into small bite-sized pieces); 2 tbsp sesame oil; 1 tbsp minced garlic; 2 tbsp soup soy sauce (guk-ganjang); 6 cups water; salt to taste

A non-spicy soup made from wakame (seaweed) and a light beef or seafood broth. Traditionally eaten on birthdays and by postpartum mothers.

30 minutes

Serves 1

Breakfast/Lunch/Dinner

Contains common allergens

Sesame Soy Wheat

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Instructions

6 steps

1
Place the dried seaweed in a large bowl and cover with cold water. Let it soak for 15-20 minutes until fully expanded. Drain well and cut into 2-inch pieces.

2
Heat a medium pot over medium heat. Add the sesame oil, minced garlic, and beef pieces. Sauté until the beef loses its raw, red color (about 3 minutes).
3
Add the drained, cut seaweed to the pot and stir-fry with the beef and garlic for another 3 minutes, allowing the seaweed to absorb the sesame flavor.
4
Pour in 6 cups of water and the soup soy sauce. Bring to a rolling boil over high heat.
5
Reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes. The longer it simmers, the deeper and richer the broth becomes.
6
Taste and adjust seasoning with a pinch of salt if necessary. Serve hot with steamed rice and kimchi.

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