Authentic Korean Miyeokjuk (Seaweed Soup) Recipe

Ingredients

  • 1 cup of dried seaweed (miyeok)
  • 1 tablespoon of sesame oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of soy sauce
  • 8 cups of water
  • 1/2 cup of beef, sliced thin
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 2 green onions, sliced

Steps and instructions

  1. Soak the dried seaweed in water until it becomes soft.
  2. Drain the seaweed and cut into 2 inch pieces.
  3. In a large pot, heat the sesame oil over medium heat.
  4. Add the garlic and cook until fragrant.
  5. Add the seaweed and soy sauce, stir to combine.
  6. Add the water and bring to a boil.
  7. Lower the heat and simmer for 20 minutes.
  8. Add the beef, salt, and black pepper, then simmer for an additional 10 minutes.
  9. Ladle the soup into bowls, garnish with the sliced green onions before serving.

Tools for making

  • Bowl - for soaking the dried seaweed
  • Pot - for cooking the soup
  • Knife - for cutting the seaweed and green onions
  • Cutting board - to provide a surface for cutting
  • Spoon - for stirring and ladling the soup

Recipe variations

  • Substitute beef with chicken or pork for a different protein option.
  • Add mushrooms, such as shiitake or oyster mushrooms, for additional flavor and texture.
  • Add tofu cubes for a vegetarian or vegan version.
  • Include other vegetables like carrots, zucchini, or spinach for added nutrients.
  • For a spicier version, add red pepper flakes or gochujang (Korean red chili paste).
  • Add a beaten egg to the soup and stir gently for an egg drop effect.
  • Include cooked rice or noodles to make it a heartier meal.
  • Garnish with toasted sesame seeds or seaweed flakes for extra visual appeal.

Recipe overview

Miyeokjuk, also known as Korean seaweed soup, is a comforting, nutritious dish brimming with the deep, savory flavors of the sea. This recipe utilizes minimal ingredients to let the unique taste of the seaweed shine. Enjoyed by Koreans as a staple in their diet, it's particularly known for being served to women after childbirth due to its high nutritional content. In this recipe, you'll be instructed on how to turn dried seaweed, beef, and a few simple seasonings into a delicious, satisfying soup. The process involves soaking and sautéing the seaweed, creating a flavorful broth, and adding in thinly sliced beef for additional umami and texture. Expect a warm, hearty soup enriched with the taste of the ocean, a hint of garlic, and a light finish of green onions. Perfect for a cozy dinner at home, this dish is as delightful to make as it is to savor.

Common questions

  1. Can I use fresh seaweed instead of dried seaweed?
  2. Yes, you can use fresh seaweed instead of dried seaweed. However, the cooking time may be reduced as fresh seaweed tends to cook faster.
  3. Can I use vegetable oil instead of sesame oil?
  4. Yes, you can use vegetable oil as a substitute for sesame oil. However, keep in mind that sesame oil adds a distinct flavor to the dish.
  5. Can I use chicken or tofu instead of beef?
  6. Yes, you can use chicken or tofu instead of beef. Adjust the cooking time accordingly to ensure the meat or tofu is cooked thoroughly.
  7. Can I add additional vegetables to the soup?
  8. Yes, you can add additional vegetables such as mushrooms, carrots, or zucchini to the soup to enhance the flavor and nutritional value.
  9. Can I make this soup spicy?
  10. Yes, if you prefer a spicy version, you can add red pepper flakes or gochujang (Korean chili paste) to the soup for some heat.

Serving dishes and utensils

  • Large pot - Used for cooking the soup.
  • Knife - Needed for slicing the seaweed and green onions.
  • Cutting board - Used as a surface for cutting ingredients.
  • Ladle - Used for serving the soup into bowls.
  • Soup bowls - Used for serving the miyeokjuk.

Origin stories

Miyeokjuk, or seaweed soup, holds a special place in every Korean's heart as it is traditionally served to women after they have given birth. This custom stems from a belief that seaweed, rich in calcium and iodine, helps the new mother recover faster and stimulates milk production. The tradition is so deeply ingrained that Koreans even celebrate their birthdays with a bowl of miyeokjuk, honoring the first food that their mothers ate after their birth. It's a wholesome tradition that nourishes both the body and soul, connecting generations through a single comforting dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.