Hearty and Healthy Miyeokgukmi: Traditional Korean Seaweed Soup Recipe

Ingredients

  • 4 cups of water
  • 1 cup dried seaweed (miyeok), soaked and drained
  • 150g beef, cut into small pieces
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (optional)
  • Salt and pepper to taste

Steps and instructions

  1. Soak the dried seaweed (miyeok) in water for at least 30 minutes until it becomes soft.
  2. Drain the seaweed and cut it into 2-inch lengths.
  3. In a pot, heat the sesame oil over medium heat. Add the beef and minced garlic, and stir-fry until the beef is no longer pink.
  4. Add the seaweed to the pot and stir-fry for a few minutes until the seaweed is well coated with the oil and meat flavor.
  5. Add water, soy sauce, and fish sauce (if using) to the pot and bring to a boil.
  6. Lower the heat, cover the pot, and let it simmer for about 20-30 minutes until the seaweed is fully cooked and the soup is flavorful. Stir occasionally to prevent the ingredients from sticking to the bottom of the pot.
  7. Season with salt and pepper to taste. Adjust the seasoning if necessary.
  8. Serve the soup hot, garnished with chopped scallions if desired.

Tools for making

  • Pot - A pot will be needed to cook the soup.
  • Knife - A knife will be needed to cut the dried seaweed and beef into smaller pieces.
  • Cutting Board - A cutting board will be needed to cut the ingredients.
  • Stirring Spoon - A stirring spoon will be needed to stir-fry and mix the ingredients.
  • Measuring Cup - A measuring cup will be needed to measure the water and other liquid ingredients accurately.
  • Measuring Spoons - Measuring spoons will be needed to measure the sesame oil, soy sauce, and fish sauce.
  • Garlic Press - A garlic press can be used to mince the garlic cloves.

Recipe variations

  • Vegetarian/Vegan option: Replace the beef with tofu or mushrooms for a meat-free version.
  • Seafood variation: Add shrimp, clams, or other seafood to the soup for a seafood twist.
  • Spicy version: Add red chili flakes or gochujang (Korean chili paste) to the soup for some heat and spice.
  • Vegetable addition: Include other vegetables such as spinach, carrots, or zucchini to add more texture and flavor to the soup.
  • Kimchi miyeokguk: Add kimchi to the soup to give it a tangy and spicy flavor.
  • Chicken miyeokguk: Replace the beef with chicken and adjust the cooking time accordingly.
  • Egg drop variation: Beat an egg and slowly pour it into the simmering soup, stirring gently to create delicate egg ribbons.
  • Gluten-free option: Use tamari instead of soy sauce to make the recipe gluten-free.

Recipe overview

Miyeokguk is a traditional Korean soup, often consumed on birthdays or after giving birth due to its rich nutrients. The dish is primarily made from miyeok, or seaweed, which is known for its healthful properties, including high iodine and calcium contents. This recipe also includes beef, giving the soup a robust flavor and added protein. Cooking miyeokguk requires simple ingredients and steps making it a perfect comfort food for any day. The end result is a warm, hearty soup that's not only delicious, but also packed with health benefits. Enjoy this soup on its own or serve it with rice for a complete meal.

Common questions

  1. Can I use fresh seaweed instead of dried seaweed?
    Yes, you can use fresh seaweed instead of dried seaweed. However, the cooking time may be shorter as fresh seaweed tends to cook faster.
  2. Can I substitute the beef with another protein?
    Yes, you can substitute the beef with chicken, pork, or tofu according to your preference or dietary restrictions.
  3. Is fish sauce necessary for this recipe?
    No, fish sauce is optional. It adds an extra depth of flavor, but the soup will still be delicious without it.
  4. Can I add other ingredients to the soup?
    Absolutely! Miyeokgukmi can be customized to your liking. You can add vegetables like mushrooms, carrots, or zucchini to enhance the flavor and nutrition.
  5. Can I make this recipe vegetarian or vegan?
    Yes, you can make a vegetarian or vegan version of this soup by omitting the beef and using vegetable broth instead of water. You can also add tofu or other plant-based protein alternatives.
  6. How long can I store the leftovers?
    You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to reheat it thoroughly before consuming.

Serving dishes and utensils

  • Pot - A pot large enough to hold the soup and simmer the ingredients.
  • Knife - A sharp knife for cutting the dried seaweed and other ingredients.
  • Cutting board - A cutting board to safely cut the ingredients.
  • Stirring spoon - A spoon for stirring the soup while cooking.
  • Soup bowls - Bowls for serving the miyeokgukmi.
  • Chopsticks - Utensils for eating the miyeokgukmi.

Origin stories

Miyeokguk, a Korean seaweed soup, holds a special place in the heart of Korean cuisine and culture. Known as the 'birthday soup', Miyeokguk is traditionally served to women after giving birth as it's believed to aid in their recovery due to its high content of calcium and iodine. It's also eaten on birthdays as a way to commemorate and appreciate one's mother's hardships during childbirth. In a broader sense, this nutritious, warm soup symbolizes a heartfelt celebration of life and maternal love in Korean households.

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.