Korean Seaweed Soup (Miyeok Guk)
Seaweed is amazingly effective at stimulating healthy milk production in nursing moms. Seaweed is also an excellent blood cleanser and is believed to support optimal brain function, making it a staple for Korean students, especially the night before an important exam.
1 (1 ounce) package dried seaweed
1/4 pound beef top sirloin, minced
2 teaspoons sesame oil
1 1/2 tablespoons soy sauce
1 teaspoon salt, or to taste
6 cups water
1 teaspoon minced garlic
1. Soak seaweed in water. When soft, drain, and cut into 2 inch pieces.
2. Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
I am a Korean lady who love to eat Korean food but I don’t know how to cook.
what do you think if you add some clam in the sea weed soup?
thanks, Grace
You can use so many different soup bases for seaweed soup. Chicken is good, clam is also good. Mussels are good too.
Hey, would not adding any meat or sea food affect the taste? My grandma cooks it, but i don’t consume meat anymore, so I am just wondering….
well.. I never made seaweed soup without meat or seafood. I can’t think of any substitute of meat. Anybody has a suggestion?
You can increase the amount of sesame oil, add some salt and use a vegetarian stock instead of adding meat. Also sauteeibg the seaweed with more garlic and some green onions will add more flavor too.