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.
try Crimini or shitaki mushrooms as a substitute for the meat. Not the same but close once cooked
You really can add any kind of seafood to miyeok guk! After I had my first child, my husband cooked this soup constantly for me. To change it up a bit he would sometimes add mussels, oysters, beef, or nothing. It really is quite delicious with wild sesame (oil/powdered). Sometimes he would fry the miyeok, sometimes not. This also changes the taste! It is such a great soup after you have given birth and are nursing!!!! I’m also very lucky to have a Korean husband
I sometimes make mine adding tofu or dulk (rice cakes). I would imagine that a soy product like tofu (fried in the sesame oil) or Nutrela (soy chunks) soaked in the broth for a while would not change the taste, would allow you not to consume meat and will futher save you from having, basically, seaweed and water. Miyeok is a good base what you do to it is really up to you.
hi
will it be alright if i use chicken or pork instead of beef as my friend doesn’t consume beef.
will the taste of the soup be different if i changed the meat?
how do i prepare the chicken or pork if i were to use them instead of beef?
sorry for asking so many questions as this is my first time trying to cook this soup
thanks ^o^
hi sorry but how many servings is this recipe for?
like is it for 4 people serving?
[...] that includes thinly sliced beef among the ingredients. I like the one with beef. Most recipes recommend sirloin or tenderloin; I had neither. I used beef brisket that had been boiled and sliced and already very [...]
This will be good for 4 servings. I often use chicken. You also can use mussels.
I have never used pork. If your friend doesn’t like beer, try chicken.
It is pretty good. Good luck
this sounds like a great soup to cool body temperature in the summer. Nice!
Instead of meat or seafood, I regularly make my seaweed soup with squash, butternut works great!!
Also adding onions & other veggies, makes it delicious!!
I love this soup, really refresh and i know this soup also serve in birthday.