Miyeok Guk (미역국) is a traditional Korean seaweed soup, often eaten to celebrate birthdays and during the postnatal recovery period. Known for its nutritional benefits, Miyeok Guk is made with miyeok (wakame seaweed), which is rich in iodine, calcium, and vitamins. The soup is typically prepared with beef or seafood, and seasoned with soy sauce and sesame oil for a savory, comforting flavor. This dish is not only delicious but also has a long history of being considered a health food, especially for new mothers, as it is believed to help with postpartum recovery and provide nourishment.
Ingredients:
- 1 ounce dried miyeok (wakame seaweed)
- 100-150 grams beef brisket or beef shank (alternatively, you can use seafood like clams or mussels)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (or fish sauce for more umami flavor)
- 4-5 cups water or beef broth (for extra flavor)
- 2-3 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- Optional: 1 teaspoon sesame seeds (for garnish)
- Optional: 1 tablespoon gochugaru (Korean red pepper flakes) for a bit of spice
Directions:
- Prepare the Seaweed:
- If you’re using dried miyeok, soak the seaweed in warm water for 20-30 minutes to rehydrate. Once softened, drain and cut it into smaller, bite-sized pieces (about 2-3 inches long). Set aside.
- Prepare the Beef:
- If using beef, cut the beef brisket or shank into thin slices or bite-sized pieces. In a pot, heat 1 tablespoon of sesame oil over medium heat. Add the beef and sauté for 2-3 minutes until browned, stirring occasionally to cook evenly. This step adds depth to the soup’s flavor.
- Add Garlic and Soy Sauce:
- Add the minced garlic to the pot with the beef, and sauté for another 1-2 minutes until fragrant. Then, add 1 tablespoon of soy sauce (or fish sauce) and mix it well to coat the beef and garlic.
- Simmer the Soup:
- Pour in 4-5 cups of water or beef broth into the pot, depending on how rich you want the soup to be. Bring the soup to a boil, then reduce the heat and simmer for about 10-15 minutes to allow the beef to cook through and the flavors to develop.
- Add the Seaweed:
- Add the soaked and drained miyeok to the pot. Stir well, and let it simmer for another 10-15 minutes. The seaweed will soften further and soak up the flavors of the broth.
- Season the Soup:
- Season the soup with salt to taste. If you’d like a bit of heat, you can also stir in 1 tablespoon of gochugaru (Korean red pepper flakes). Keep simmering for a few more minutes to ensure everything is well-mixed and heated through.
- Serve:
- Ladle the Miyeok Guk into bowls, and garnish with sesame seeds, if desired. It is traditionally served with a bowl of steamed rice and kimchi for a well-rounded meal.
Miyeok Guk is a savory, soothing soup with a slightly earthy taste from the seaweed. It’s not only comforting and warm but also packed with nutrients, making it a perfect dish for maintaining health and wellness.
