Miyeokguk (Korean Seaweed Soup, 미역국)
My notes for this recipe
Miyeokguk holds a special place in Korean culture. It is traditionally eaten by women after giving birth and is also served on birthdays as a way of remembering one’s mother and the day of one’s birth.
In our family, miyeokguk is one of our favorite soups. Its main ingredient is dried miyeok, a type of seaweed available at Korean and well-stocked Asian grocery stores. It expands considerably when soaked, so 20–25 g is enough for a large pot.
The soup develops a deeper flavor when simmered slowly. You can also prepare it a day ahead, as miyeokguk often tastes even better the following day.
How I cook it
Soak 20–25 g of dried miyeok in plenty of cold water for 10 minutes. Use a large bowl because the seaweed will expand considerably.
Cut 200 g of beef into small, bite-sized pieces.
Rinse the soaked seaweed two or three times in clean water, then drain it well in a colander. If necessary, cut any very long pieces into shorter lengths.
Heat the sesame oil and olive oil in a large pot over medium heat. Add the beef, seaweed, garlic, guk-ganjang, and tuna sauce. Stir-fry until the beef changes color.
Add 1.8 l of water or rice-rinsing water. Stir in the beef stock powder and simmer the soup over low to medium heat for 30 minutes.
Taste the soup and carefully add salt if needed. Let it simmer for another 10 minutes.
Serve the miyeokguk hot with rice. The soup can be prepared ahead and often develops an even deeper flavor by the next day.
