Miyeok Guk (Seaweed Soup)
A non-spicy soup made from wakame (seaweed) and a light beef or seafood broth. Traditionally eaten on birthdays and by postpartum mothers.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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