Miyeok Guk

Name: Miyeok Guk
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 30g Dried Miyeok, wakame seaweed; 200g Beef, brisket or chuck, thinly sliced; 1 tbsp Sesame Oil, toasted; 1 tbsp Garlic, minced (about 3 cloves); 1 1/2 tbsp Korean soup soy sauce, guk-ganjang; 1.5 l Water, about 6 cups; 1 tsp Salt, fine, plus more to taste; Some Pepper (Black), ground, pinch, optional

Miyeok Guk is a soothing Korean seaweed soup with tender ribbons of seaweed and savory beef in a clear, fragrant broth. Light yet deeply comforting, it’s traditionally served for birthdays and postpartum care but is perfect any day you want something nourishing and simple. The combination of toasted sesame oil, garlic, and Korean soup soy sauce gives the broth a gentle, savory depth.

Miyeok Guk is a soothing Korean seaweed soup with tender ribbons of seaweed and savory beef in a clear, fragrant broth. Light yet ... Show more

Traditional Korean Recipe

Health Grade

B- · Healthy

Time

40 min

Price

2,17 €

Calories

177 kcal

low calorie

easy

one pot

low carb

Method

Soak the miyeok

Rinse the dried miyeok a couple of times in cool water to remove any grit, then soak it in a bowl of cool water for 10 minutes until it softens and unfurls. Drain it well, squeeze out the excess water, and tear it into bite-size lengths so it cooks evenly.

Sauté the beef

Set a pot over medium heat and warm 1 tbsp of toasted sesame oil until it shimmers. Add the beef and garlic, then stir-fry for 3 minutes, breaking up the slices, until the beef is mostly browned. Add the drained miyeok and 1.5 tbsp of Korean soup soy sauce, and keep tossing for 1 minute until everything is glossy and fragrant.

Simmer the soup

Pour in all 1.5 l of water and scrape up any browned bits from the bottom of the pot. Bring the soup to a boil, then lower the heat and simmer for 15 minutes until the broth tastes rich and the miyeok is silky.

Season and serve

Taste the soup and stir in 1 teaspoon of salt a little at a time, stopping early if the broth already tastes seasoned enough. Finish with a pinch of black pepper if you like, then ladle the miyeok guk into bowls and serve it hot.