Korean Seaweed Soup | 미역국
For those of you who aren't familiar with Miyuk Guk, it's seaweed soup that is typically made with beef, mussels, clams, oysters or uni. In this variation, I used beef because I personally like that the beef makes for a heartier broth, but the recipe can easily be modified.
In Korea, Miyuk Guk is a staple part of a woman's postpartum recovery. Seaweed is rich in calcium and iodine which are both considered helpful in recovery from labor as well as beneficial for nursing women to aid in increasing one's breastmilk supply. This is also why Miyuk Guk is known as "Birthday Soup", because it is traditionally consumed on ones birthday, to honor his or her mother.
During my recovery from childbirth, I had Miyuk Guk about 3-4 times a day for 2 whole months. I know most people would not be able to stand eating the same thing over and over again, but I personally loved it!
I hope you enjoy the recipe as much as I do!
- 2 ounces dried seaweed
- 6 ounces beef (stew meat, brisket or beef shank)
- 1 Tablespoon minced garlic
- 3 Tablespoons soup soy sauce (국간장)
- 2 Tablespoon sesame oil
- 10 cups water
Soak seaweed in cold water for about 20-30 minutes. Rinse thoroughly about 2-3 times.
Drain water and cut seaweed into bite size pieces.
In a large pot, heat and 1 Tablespoon sesame oil and garlic. Add seaweed and sauté for about 3-5 minutes.
Add water and bring to a boil.
Cut meat into bite size pieces and marinate with soy sauce. Heat 1 Tablespoon in a pan and sauté meat until meat is browned.
Add meat to pot and boil on medium heat for 30-40 minutes until meat is tender and soup is milky. (Add seafood if using mussels or clams)
Tip** The flavor of the broth is enhanced, the longer you cook the soup**