Miyeokguk – Korean Seaweed Soup

Miyeokguk a.k.a Korean seaweed soup is a must in traditional Korean cuisine to try. It’s light, healthy, and nutritious. Made with dried seaweed, beef (protein), and savory seasonings. This nourishing soup is traditionally served to new mothers or for birthday celebrations, but it also makes a delicious and wholesome everyday meal.

Seaweed or Miyeok is rich in iodine, iron, and calcium and many people eat it to lower their cholesterol. This version of the soup is made with beef, which is the most popular type.

A Celebration of Mothers and New Beginnings:

Korean seaweed soup, Miyeok Guk, holds a special place in birthday celebrations. It’s not just about the birthday person; it’s a tribute to the mother’s sacrifice. This is why it’s often called “birthday soup.” Traditionally, Koreans enjoy a warm bowl of Miyeok Guk for breakfast on their birthdays throughout their lives. It’s a way to express gratitude to their mothers for the gift of life.

The connection between Miyeok Guk and childbirth extends beyond birthdays. Korean spas often serve this soup in their cafeterias. The warm floors in these spas evoke the memory of a mother’s care after childbirth – a time of healing and rest.

Growing up with this tradition, children come to associate Miyeok Guk with their birthdays, recognizing the immense effort their mothers put into bringing them into the world. The belief is that eating Miyeok Guk on birthdays brings good luck and a long, healthy life. It’s a deeply rooted custom, a way for families to connect and celebrate special occasions over a nourishing and delicious dish.

While birthdays are a special time for Miyeok Guk, you don’t need to wait for a celebration to enjoy it! This recipe offers a meatless version of the classic soup, perfect for whenever you crave a comforting and flavorful taste of Korea.

For me, Miyeok Guk is more than just a soup. It’s easy to make, nourishing for body and soul, and brings a sense of comfort and happiness. It’s a dish that evokes warm memories and a sense of well-being.

Ingredients of Miyeokguk

• Dried Seaweed: This is what we call miyeok (미역) – however it is more widely known in the West as sea mustard – or by its Japanese name: wakame, it is an edible seaweed (or kelp) with a strong marine flavor and a hint of sweetness. You’ll rehydrate this seaweed before using it. It adds a unique flavor and texture to the soup. It’s rich in minerals and nutrients, making it a healthy addition to your dish.
• Beef– this recipe calls for beef, which is the version I usually make. Beef adds richness and depth of flavor to the soup broth. Plate or brisket cuts are commonly used in Korean cuisine for their tenderness and flavor when cooked in soups.
• Sesame Oil – adds a distinct nutty flavor to the soup. It’s often used as a finishing oil to enhance the aroma and taste of the dish.
• Soy Sauce;  soy sauce adds another layer of umami to this Korean seaweed soup recipe. Soy sauce provides saltiness and savory umami flavor to the soup. It’s a fundamental ingredient in Korean cuisine and helps to balance the flavors in the dish. It is also a substitute for salt.
• Water; serves as the base for the soup broth. It’s essential to rehydrate the dried seaweed and simmer the beef to develop rich flavors.
• Garlic: Garlic adds a pungent and aromatic flavor to the soup. Minced garlic enhances the overall taste profile of the dish and complements the other ingredients. However, garlic is not really uncommon for miyeokguk because in some recipes it overpowers the taste. So, feel free to omit garlic
• Fish Sauce; is a common ingredient in Korean cooking, adding a savory depth of flavor to the soup broth. It’s made from fermented fish and salt, providing a rich umami taste to the dish.

How to Make Miyeokguk

First, give your dried seaweed a quick 10-15 minute bath in clean water. Then, watch it puff up and soften. Drain it thoroughly, then grab your knife and chop it into bite-sized pieces for easy eating.

Second, If you’re a beef fan, thinly slice it for faster cooking. And heat up your pot with some sesame oil over medium heat. Once the oil shimmers, toss in the beef and stir-fry until it’s browned all over.

Then, pour in enough water to create your desired soup volume. Next, add the chopped seaweed (and browned beef, if using) along with a generous splash of soy sauce. And give it a quick stir to combine the flavors and bring everything to a roaring boil.

Once boiling, reduce the heat and simmer for 15 minutes. This allows the beef to become melt-in-your-mouth tender and the flavors to fully develop. While it simmers, toss in the minced garlic for a fragrant punch. Then, add the fish sauce for an extra layer of umami goodness.

Last one, ladle the hot soup into bowls and get ready to enjoy! Pair it with a steaming cup of rice and some fiery kimchi for a complete Korean culinary adventure.

Finally, enjoy your comfy and healthy Miyeokguk a.k.a Korean seaweed soup with warm cooked rice and kimchi for best combination!

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Written by Silni Asfia