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Seaweed Miyeokguk Soup 미역국

I didn’t always have a birthday cake but this Korean birthday soup was always at the party. Additionally, nursing mothers also swear by it because it’s so nourishing and comforting.

The seaweed used here is called by several names, whether it be sea plant, sea mustard, wakame, or miyuk but despite its multi-tasking abilities, it remains a simple and humble soup that for me, is best enjoyed on chilly nights with rice and kimchi.

Seaweed Miyeokguk Soup 미역국
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-6 Servings
Ingredients
  • 1 c dried miyuk/wakame/seaplant
Beef Marinade
  • ½ c cubed beef brisket
  • 1 tb soy sauce
  • ½ tb sesame oil
  • Pepper
Stock
  • 3 crushed garlic cloves
  • 1 chopped onion
  • 4-5 dried anchovies
  • 6 c cold filtered water
  • ½ tb sesame oil
  • 3 cloves minced garlic
  • Salt and pepper to taste
  • *You can substitute the beef for seafood {like shrimp/mussels/oysters}
Instructions
  1. Marinade the beef with soy sauce, sesame oil, and pepper. Set aside.
  2. Submerge the seaweed in water for 15-20 minutes.
  3. In a pot, combine the garlic, onion, anchovies, and water. Boil for 15-20 minutes. Drain and set aside. {You can also skip this step altogether and just use water}.
  4. Roughly chop up the soaked seaweed.
  5. In the same, but empty pot {the stock was in}, sauté the garlic in the sesame oil. Add the drained seaweed.
  6. After about 5 minutes, stir in the beef.
  7. Reintroduce the stock back to the pot. Salt and pepper. Simmer for 20-30 minutes and serve hot with rice.

Love,

Your Squishy Monster ^.~

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