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Miyeok Guk

Name: Miyeok Guk
Prep time: PT25 minutes
Cook time: PT30 minutes
Total time: PT55 minutes
Yield: 4
Cuisine: South Korea
Ingredients: 30 g Dried miyeok (sea mustard/wakame); 150 g Beef (thinly sliced sirloin or brisket) or Mussels (shelled and cleaned); 1 tbsp Sesame oil; 1-2 tbsp Soy sauce (or soup soy sauce, guk-ganjang); 3 cloves Garlic; 6 cups Anchovy broth or water; to taste Salt

Korean Seaweed Soup

Miyeok Guk, often called Korean Seaweed Soup, is a comforting and nutritious dish traditionally served to new mothers to aid recovery and celebrated on birthdays. This simple yet deeply flavorful soup features tender seaweed and your choice of protein in a savory broth.

準備時間25 minutes

調理時間30 minutes

合計時間55 minutes

分量4

難易度Easy

2件の編集· Feb 8

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Miyeok Guk - South Korea traditional dish

🧂 材料

30 g Dried miyeok (sea mustard/wakame)
150 g Beef (thinly sliced sirloin or brisket) or Mussels (shelled and cleaned)
1 tbsp Sesame oil
1-2 tbsp Soy sauce (or soup soy sauce, guk-ganjang)
3 cloves Garlic
6 cups Anchovy broth or water
to taste Salt

👨‍🍳 作り方

1
Prepare the seaweed: Rinse the dried miyeok thoroughly under cold running water to remove any grit. Place it in a large bowl and cover with cool water. Let it soak for about 20 minutes, or until fully rehydrated and soft. Drain the seaweed well, pressing gently to remove excess water. Cut the rehydrated miyeok into manageable, bite-sized pieces (roughly 2-3 inches long). Set aside.
⏱️ 20 minutes
2
Sauté the protein: Heat the sesame oil in a medium-sized pot or Dutch oven over medium-high heat (around 190°C / 375°F). If using beef, add the thinly sliced beef and stir-fry until it's no longer pink and lightly browned, about 2-3 minutes. If using mussels, add them and cook just until they start to open slightly, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant, being careful not to burn it.
⏱️ 5 minutes
3
Add seaweed and broth: Add the prepared miyeok to the pot and stir to combine with the protein and aromatics. Pour in the anchovy broth (or water). Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for at least 20-25 minutes. This simmering time allows the flavors to meld and the seaweed to become tender.
⏱️ 25 minutes
4
Season and serve: Stir in 1 tablespoon of soy sauce. Taste the soup and add more soy sauce (up to another tablespoon) or a pinch of salt if needed, until the flavor is balanced to your preference. Simmer for another 2-3 minutes. Ladle the hot Miyeok Guk into bowls and serve immediately.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓Miyeok Guk is traditionally eaten on birthdays in Korea as a symbol of gratitude to one's mother.
✓It's highly recommended for new mothers due to the rich nutritional content of seaweed, which is believed to aid in postpartum recovery.
✓The soup's simplicity belies its deep, comforting flavor and significant cultural importance.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a vegetarian version, omit the beef/mussels and use vegetable broth or water. You can add tofu for extra protein.
Some recipes include a splash of fish sauce for added umami.
A dash of black pepper can be added for a subtle kick.