Seaweed Soup (미역국 (miyeok-guk))
Overview
Miyeok-guk is a Korean soup of miyeok, a soft seaweed known elsewhere as wakame. The dried seaweed is soaked, then stir-fried with sesame oil and thin slices of beef before water is added and the soup is simmered until the broth is savoury and slightly silky. Garlic and soup soy sauce season it. Seafood versions use clams or mussels. It is light and mild, rich in minerals, and eaten with rice and side dishes. Some cooks use anchovy stock instead of beef for a lighter taste.
History
In Korea, miyeok-guk is traditionally eaten by mothers after giving birth, because seaweed was believed to help recovery, and it is also served on birthdays as a reminder of one's mother. Because the slippery seaweed is linked with slipping, some people avoid it before exams. These customs make it one of the most symbolic soups in Korean food culture.
Main ingredients
Dried miyeok seaweed, beef, sesame oil, garlic, soup soy sauce. The soup is built on beef or anchovy broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · More soups from South Korea
Recipe
Method
- 120 min
Soak the seaweed for 20 minutes, drain and cut into pieces.
- 23 min
Stir-fry beef and seaweed in sesame oil for 3 minutes.
- 325 min
Add water, garlic and soy sauce and simmer for 25 minutes.
- 4
Season with salt and serve with rice.
- ✓
Serve. About 45 min from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
