Korean seaweed soup, aka miyeok guk (미역국), is a simple, light, but nutritious soup that can be enjoyed as an everyday soup and as part of birthday celebrations in Korean culture.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Yield: 4servings
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Ingredients
0.7ouncedry miyeok, aka Japanese wakame (about 21 gram)
1poundground beef, thinly sliced brisket or sirloin is great too (about 454g)
3clovesgarlic, minced
2Tablespooonsoy sauce, you can use soy sauce soup base or 1 tablespoon fish sauce
Place the dry seaweed (miyeok) in a bowl of water and let it soak for about 10 minutes, or until the seaweed is rehydrated. If needed, cut the seaweed into smaller pieces so that it's easier to eat.
In a medium saucepan over medium high heat, add sesame oil and the ground beef. Cook the ground beef until it's lightly browned. Make sure to break up the ground beef in the process. Add the minced garlic and soy sauce and cook for another minute.
Add the water and the rehydrated seaweed and bring the soup to a boil. Reduce the heat to keep the soup at a high simmer. Place a lid on the saucepan and let the soup simmer for 20 to 30 minutes.
Finish seasoning the soup with some salt to taste and serve immediately with steamed rice and banchan.
Notes
The most popular and common choice of miyeok-guk with beef is made with sirloin and brisket. Our version is made with ground beef, which still delivers great flavors and is something we always have in our fridge or freezer. But if you prefer, feel free to switch out of the ground beef for sliced of sirloin or brisket.