Traditional Korean Miyeokguk Recipe: A Seafood Lovers' Delight

Ingredients

4 cups of water
2 tablespoons of sesame oil
2 cloves of garlic, minced
1 cup of dried miyeok (seaweed), soaked in water for 10 minutes
200 grams of beef, thinly sliced
2 tablespoons of soy sauce
1 teaspoon of salt
1 tablespoon of sesame seeds
2 green onions, chopped

Steps and instructions

Soak the dried miyeok in water for about 10 minutes until it becomes soft. Once soft, rinse and drain the miyeok.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the beef to the pot and cook until browned.
Add the miyeok to the pot and stir well to coat with the garlic and beef. Cook for about 5 minutes.
Add the water, soy sauce, and salt to the pot. Bring to a boil.
Once boiling, reduce the heat to low and let simmer for about 20 minutes.
After simmering, add the chopped green onions and sesame seeds. Stir well to combine.
Allow the soup to cook for another 5 minutes. Then, remove from heat and serve hot.

Tools for making

Large pot - A pot large enough to hold all the ingredients and allow for simmering.
Cutting board - A sturdy surface for chopping the green onions.
Knife - A sharp knife for mincing the garlic, slicing the beef, and chopping the green onions.
Measuring cups - To accurately measure the water and sesame oil.
Measuring spoons - To measure the soy sauce, salt, and sesame seeds.
Strainer - To drain and rinse the soaked miyeok.

Recipe variations

Vegetarian/Vegan Option: Replace the beef with tofu or tempeh for a meat-free version.
Seafood Variation: Add cooked shrimp, clams, or mussels to the soup for a seafood twist.
Spicy Version: Add red pepper flakes or gochujang (Korean chili paste) to add some heat to the soup.
Mushroom Variation: Add sliced mushrooms such as shiitake or oyster mushrooms for an earthy flavor.
Vegetable Medley: Include various vegetables like carrots, zucchini, and spinach to make it more nutritious and colorful.
Chicken Option: Substitute the beef with thinly sliced chicken breast or thigh.
Extra Seasoning: Add a splash of fish sauce or soybean paste (doenjang) for additional depth of flavor.
Herbs and Garnish: Experiment with adding fresh herbs like cilantro or basil, or garnish with sliced chili peppers or lime wedges.

Recipe overview

Miyeokguk is a delicious and nourishing seaweed soup that holds a special place in Korean cuisine. Often served on birthdays and after giving birth, this soup is deeply associated with health and rejuvenation. With a base of tender, umami-rich seaweed, savory beef, and a hint of garlic, it's a comforting dish sure to warm you from the inside out. Our recipe walks you through each step, from softening the dried seaweed to the final simmer. Expect a soul-warming soup with a perfect balance of flavors, delightful texture, and a great nutritional profile. Whether it's for a special occasion or a regular weekday meal, Miyeokguk is a wonderful addition to your cooking repertoire.

Common questions

Can I use fresh miyeok instead of dried miyeok?
Yes, you can use fresh miyeok instead of dried miyeok. However, the cooking time may be shorter as fresh miyeok tends to cook faster.
Can I substitute the beef with another protein?
Yes, you can substitute the beef with chicken, pork, or tofu according to your preference. Adjust the cooking time accordingly.
Is there a vegetarian version of this recipe?
Yes, you can make a vegetarian version of miyeokguk by omitting the beef and using vegetable broth or water instead of beef broth. You can also add mushrooms or tofu for added flavor and protein.
Can I add other vegetables to the soup?
Absolutely! Miyeokguk is versatile, and you can add vegetables like radish, carrots, or zucchini to enhance the flavor and nutritional value of the soup.
Can I make miyeokguk in advance and reheat it?
Yes, you can make miyeokguk in advance and store it in the refrigerator. Simply reheat it on the stovetop or in the microwave when you are ready to eat. Keep in mind that the texture of the seaweed may change slightly upon reheating.

Serving dishes and utensils

Large pot - A large pot is needed to cook the soup and accommodate all the ingredients.
Soup ladle - A soup ladle is useful for serving the miyeokguk into bowls.
Chopping board - A chopping board is needed to chop the green onions and prepare other ingredients.
Knife - A knife is necessary for slicing the beef and chopping the green onions.
Measuring spoons - Measuring spoons are helpful for accurately measuring out the sesame oil, soy sauce, salt, and sesame seeds.
Strainer - A strainer can be used to drain and rinse the soaked miyeok before adding it to the soup.
Soup bowls - Soup bowls are needed to serve the miyeokguk.

Origin stories

Miyeokguk, a seaweed soup, is a traditional Korean dish typically consumed on birthdays or after giving birth. The practice of consuming miyeokguk after childbirth originated from the belief that seaweed, rich in nutrients and iodine, aids in recovery and the production of breast milk. Additionally, the tradition of eating this soup on birthdays is a reminder of the first meal that a mother has after childbirth, making it a symbol of a person’s beginning. As such, it is more than just a meal; it is a celebration of life, motherhood, and gratitude.

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.