Delicious and Nutritious Miyeokguksu: A Step-by-Step Guide to Korean Seaweed Noodle Soup

Ingredients

  • 100g dried miyeok (seaweed)
  • 100g somyeon (Korean thin wheat noodles)
  • 1 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon minced garlic
  • 1 medium onion, sliced
  • 200g beef brisket, cut into thin strips
  • 2 liters of water
  • 2 green onions, finely chopped
  • Salt to taste
  • Ground black pepper to taste

Steps and instructions

  1. Soak the dried miyeok in cold water for about 30 minutes. Once soft, drain it and cut into bite-sized pieces.
  2. In a large pot, heat the sesame oil over medium heat. Add the beef brisket and cook until browned.
  3. Add the sliced onion and minced garlic to the pot and sauté until the onions are translucent.
  4. Add the soaked and drained miyeok to the pot and stir well to combine with the beef and onions.
  5. Pour in the water and bring the mixture to a boil. Lower the heat and let it simmer for about an hour.
  6. While the soup is simmering, cook the somyeon noodles in a separate pot of boiling water according to the package instructions. Once cooked, rinse the noodles in cold water and drain.
  7. Add the soy sauce, salt, and pepper to the simmering soup and adjust the seasoning to your liking.
  8. Divide the cooked noodles among serving bowls. Ladle the soup over the noodles and garnish with chopped green onions before serving.

Tools for making

  • Large pot - Used to simmer the soup.
  • Cutting board - Needed to prepare the ingredients, such as slicing the onion.
  • Sharp knife - Used to cut the dried seaweed and beef brisket into thin strips.
  • Wooden spoon - Essential for stirring the soup and ingredients.
  • Soup ladle - Used to serve the soup over the noodles.
  • Cooking pot - Required for boiling the somyeon noodles.
  • Colander - Used to drain the soaked miyeok and rinse the cooked noodles.
  • Bowls - Required for serving the miyeokguksu.

Recipe variations

  • Vegetarian option: Omit the beef brisket and substitute it with tofu or mushrooms for a meat-free version.
  • Seafood twist: Add some seafood such as shrimp or clams to the soup for a seafood flavor.
  • Spicy version: Add some gochujang (Korean red chili paste) or gochugaru (Korean red pepper flakes) to the soup for a spicy kick.
  • Vegetable medley: Include a variety of vegetables like carrots, zucchini, and mushrooms to add more textures and flavors to the soup.
  • Chicken variation: Replace the beef brisket with sliced chicken breast or thigh for a chicken-based miyeokguk.
  • Egg drop style: Beat a couple of eggs and slowly drizzle them into the simmering soup, creating egg ribbons for a different texture.
  • Kimchi miyeokguk: Add some kimchi to the soup to give it a tangy and slightly fermented flavor.
  • Gluten-free option: Substitute the somyeon noodles with gluten-free rice noodles or sweet potato noodles.

Recipe overview

Delve into the richness of Korean cuisine with this delicious and nutritious Miyeokguksu recipe! Miyeokguksu is a savory noodle soup that's loaded with umami flavors from its key ingredient - miyeok, or seaweed. This dish is a delightful marriage of thin wheat noodles (somyeon) and a hearty broth made from beef brisket and miyeok. Sautéed onions and garlic add an extra layer of flavor, while a sprinkle of chopped green onions provides a fresh, vibrant finish. This dish is not only delectable, but also relatively easy to prepare, making it an excellent choice for both weeknight dinners and special occasions. Get ready to impress your family and friends with your culinary skills as you serve up a comforting bowl of Miyeokguksu!

Common questions

  1. Can I use fresh miyeok instead of dried miyeok? No, dried miyeok is recommended for this recipe as it has a stronger flavor and texture that enhances the soup.
  2. Can I substitute somyeon noodles with other types of noodles? Yes, if you don't have somyeon noodles, you can substitute them with other thin noodles like vermicelli or angel hair pasta.
  3. Can I use a different cut of beef instead of brisket? Yes, you can use other cuts of beef such as sirloin or ribeye, thinly sliced, as a substitute for brisket.
  4. Is it necessary to soak the miyeok before using it? Yes, soaking the dried miyeok helps to soften it and remove any impurities. It is an important step to ensure the miyeok cooks properly in the soup.
  5. Can I make this recipe vegetarian or vegan? Yes, you can make a vegetarian or vegan version by omitting the beef and using vegetable broth instead of water. You can also add tofu or mushrooms for extra flavor and protein.
  6. How can I adjust the spiciness of the soup? If you prefer a spicier soup, you can add some gochugaru (Korean red pepper flakes) or gochujang (Korean chili paste) to the soup while it simmers. Start with a small amount and adjust according to your taste.

Serving dishes and utensils

Origin stories

Miyeokguk, also known as seaweed soup, is a staple food in South Korea, deeply ingrained in its culture and tradition. It is typically served on birthdays as a symbol of a mother's sacrifices during childbirth. This is because, traditionally, Korean mothers consume this soup after giving birth due to its high nutritional content, particularly its rich iodine and calcium content which are believed to help with recovery. The practice then evolved into a tradition where the soup is served on someone's birthday to commemorate and appreciate the pains and hardships a mother undergoes in childbirth. So, when eating Miyeokguk on your birthday, you're not only nourishing your body but also expressing gratitude to your mother.

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.