Miyeok Guk

Miyeok Guk Recipe - Delicious Korean Soup with Dried Seaweed and Beef

Region / culture: Korea | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Miyeok Guk, also known as Korean seaweed soup, is a traditional Korean dish that is not only delicious but also packed with nutrients. This soup is often enjoyed on birthdays and after giving birth, as it is believed to be beneficial for health and vitality.

History

Miyeok Guk has been a staple in Korean cuisine for centuries. It is often served to new mothers to help with recovery and to provide essential nutrients. The seaweed used in this soup is rich in vitamins and minerals, making it a popular choice for those looking to boost their health.

Ingredients

1 oz (28 g) of dried seaweed (miyeok)
4 oz (113 g) of beef
0.5 tsp of soy sauce
0.5 tsp of sesame oil
salt

How to prepare

Rehydrate the dried seaweed in water for 30 minutes.
Cut it into 2 – 3 inch pieces.
In a pot, add sesame oil and sauté the beef with soy sauce.
Add water and seaweed, and bring it to a boil.
Cover and simmer.
Cook for about 30 minutes until the seaweed releases its flavor and the soup becomes milky.

Variations

Add tofu or mushrooms for a vegetarian version of this soup.
Use chicken or pork instead of beef for a different flavor profile.
Add garlic and ginger for extra depth of flavor.

Cooking Tips & Tricks

Be sure to rehydrate the dried seaweed before cooking to ensure it becomes tender.

- Sautéing the beef with soy sauce adds depth of flavor to the soup.

- Simmering the soup for at least 30 minutes allows the seaweed to release its flavor and nutrients.

Serving Suggestions

Miyeok Guk can be served as a main dish or as a side dish alongside rice and other Korean dishes. It is often enjoyed with kimchi and other banchan (side dishes).

Cooking Techniques

Sautéing the beef before adding the water and seaweed helps to enhance the flavor of the soup.

- Simmering the soup for at least 30 minutes allows the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of water for a richer flavor.

- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

Make Ahead Tips

Miyeok Guk can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Serve Miyeok Guk in individual bowls garnished with sliced green onions for a pop of color. Pair with a side of rice and kimchi for a complete meal.

Pairing Recommendations

Miyeok Guk pairs well with a variety of Korean dishes, such as bulgogi, bibimbap, and japchae. It also goes well with a side of steamed rice and kimchi.

Storage and Reheating Instructions

Store any leftover Miyeok Guk in an airtight container in the refrigerator for up to 3 days. Reheat on the stove until warmed through before serving.

Nutrition Information

Calories per serving

A serving of Miyeok Guk typically contains around 150 calories, making it a light and nutritious meal option.

Carbohydrates

Miyeok Guk is low in carbohydrates, making it a great option for those looking to reduce their carb intake.

Fats

This soup is relatively low in fat, with the main source of fat coming from the beef and sesame oil.

Proteins

The beef in Miyeok Guk provides a good source of protein, which is essential for muscle growth and repair.

Vitamins and minerals

Seaweed is rich in vitamins and minerals, including vitamin K, calcium, and iodine. These nutrients are important for bone health and thyroid function.

Alergens

This recipe contains soy sauce, which may contain gluten. Be sure to use a gluten-free soy sauce if you have a gluten allergy.

Summary

Miyeok Guk is a nutrient-dense soup that is low in carbs and fat, but high in protein, vitamins, and minerals. It is a healthy and delicious option for any meal.

Summary

Miyeok Guk is a traditional Korean seaweed soup that is not only delicious but also nutritious. Packed with vitamins, minerals, and protein, this soup is a healthy and satisfying option for any meal. Enjoy it on its own or paired with other Korean dishes for a complete dining experience.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Miyeok Guk. It was a warm summer day, and I was visiting my friend's grandmother in her cozy kitchen. As soon as I walked in, I was greeted by the enticing aroma of seaweed soup simmering on the stove.

My friend's grandmother, Mrs. Park, was a master in the kitchen. She had a twinkle in her eye as she explained that Miyeok Guk, or seaweed soup, is a traditional Korean dish that is often enjoyed on birthdays, as it is believed to bring good luck and health. She generously shared her recipe with me, passing down the knowledge that had been passed down to her from generations before.

I watched intently as Mrs. Park expertly prepared the ingredients for the soup. She explained that the key to a flavorful Miyeok Guk was to use high-quality dried seaweed, also known as miyeok. She soaked the seaweed in water until it was soft and pliable, then sliced it into thin strips.

Next, she heated a pot with sesame oil and sautéed garlic and onions until fragrant. The kitchen filled with a mouth-watering aroma that made my stomach growl in anticipation. Mrs. Park added the soaked seaweed to the pot, along with broth made from dried anchovies and kelp. She let the soup simmer gently, allowing the flavors to meld together.

As the soup cooked, Mrs. Park shared stories of her own childhood, where she learned to cook from her mother and grandmother. She spoke fondly of the family gatherings where Miyeok Guk was always on the menu, a comforting and nourishing dish that brought everyone together.

After letting the soup simmer for a while, Mrs. Park added thinly sliced beef and a splash of soy sauce for an extra depth of flavor. She seasoned the soup with salt and pepper, adjusting the taste until it was just right. Finally, she cracked an egg into the pot, allowing it to cook gently in the hot broth.

As Mrs. Park ladled the steaming soup into bowls, she sprinkled each serving with toasted sesame seeds and a drizzle of sesame oil. The soup was a beautiful sight, with the vibrant green seaweed floating in the golden broth, the tender slices of beef adding a rich flavor, and the egg adding a touch of creaminess.

I took a tentative sip of the Miyeok Guk, savoring the complex flavors that danced on my tongue. The soup was comforting and nourishing, with a delicate umami taste from the seaweed and a hint of sweetness from the beef. I could see why this dish was considered a symbol of good fortune and health in Korean culture.

Mrs. Park smiled as she watched me enjoy the soup, pleased to pass on the recipe to another generation. She encouraged me to make Miyeok Guk for my own family, to share the tradition and love that went into each bowl.

From that day on, Miyeok Guk became a staple in my own kitchen. I would often make it for special occasions, birthdays, or whenever I needed a comforting bowl of soup to warm me from the inside out. And every time I cooked Miyeok Guk, I would think fondly of Mrs. Park and the memories we shared in her kitchen that warm summer day.