Miyeok-guk (Seaweed Soup)

Name: Miyeok-guk (Seaweed Soup)
Total time: 40 min
Yield: 4
Cuisine: Korean
Ingredients: 1 handful (30 g) Dried miyeok (sea mustard / wakame); 150 g Beef brisket, chopped; 1 tbsp Sesame oil; 1 tbsp Garlic, minced; 1 tbsp Light soy sauce (guk-ganjang); to taste Fish sauce or salt; 1440 ml Water

Tender ribbons of sea mustard simmered with beef and sesame oil into a gentle, mineral-rich broth — the soup Koreans eat on birthdays and after childbirth.

来源

食谱提供 Korean home kitchens · 🏺 传统

Korean home-style / 한국 가정식 — Miyeok-guk is an everyday seaweed soup with a special place in Korean life: it is eaten by mothers after childbirth for its minerals and, in remembrance of that, on birthdays each year. The custom is old, and the soup is valued as both nourishing and symbolic.

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Watch it being made · 3 videos

Miso Jen Kitchen Korean with Ina Jia Choi

⏱ 40 分钟🍽 4 人份🔥 120 大卡🇰🇷 韩国

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食材

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步骤

Soak the dried miyeok in plenty of cold water for 15–20 minutes until it swells and softens, then rinse and cut into bite lengths.
💡 Miyeok expands a lot — a small handful is plenty for a whole pot.
Season the beef with a little of the garlic, then sauté it with the sesame oil in the pot until it changes colour.
Add the soaked miyeok and stir-fry a couple of minutes so it takes on the sesame oil.
Pour in the water and the soy sauce and bring to a boil.
Lower the heat and simmer 20 minutes so the broth turns savoury and the miyeok goes silky.
Season to taste with fish sauce or salt and the rest of the garlic.

💡 小贴士

The longer it simmers, the deeper it tastes — many cooks say the second bowl is better than the first.
Swap the beef for mussels, clams or dried anchovy for a lighter seaside version.
Toasting the miyeok in sesame oil before adding water is the step that makes it taste rich, not fishy.