Miyeok-guk (Seaweed Beef Sesame Soup)
Miyeok-guk - Korean seaweed soup - is one of the most culturally significant dishes in Korean cuisine. Dried sea mustard is rehydrated, stir-fried in sesame oil until fragrant, and then simmered with thinly sliced beef and water until the broth turns savory and slightly viscous from the seaweed's natural gelatin. Seasoning is deliberately restrained: soup soy sauce, minced garlic, and a final dash of sesame oil are usually all it takes. The soup is traditionally prepared for new mothers during the postpartum recovery period because seaweed is rich in iodine, calcium, and iron, and it appears on every Korean birthday table as a way to honor the mother who gave birth on that day. Beyond its symbolism, miyeok-guk is practical everyday cooking - it requires few ingredients, comes together in under thirty minutes, and yields a broth that is nourishing without being heavy. Substituting the beef with mussels, clams, or dried shrimp produces a lighter, more oceanic version that is equally traditional. The soup reheats well and often tastes even better the following day, after the seaweed has softened further and the flavors have melded overnight.
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Instructions
- 1
Soak 20g dried seaweed in cold water for at least 30 minutes. Once soft, squeeze out water and cut into bite-size pieces.
- 2
Cut 150g beef into bite-size pieces and stir-fry in 1 tbsp sesame oil for 2 minutes until the surface is seared.
- 3
Add the soaked seaweed and stir-fry together for 3 minutes so sesame oil coats everything evenly.
- 4
Pour in 800ml water, bring to a boil on high heat, then reduce to medium and simmer for 20 minutes.
- 5
Add 1 tbsp soup soy sauce and 1 tsp minced garlic, simmer 5 more minutes, then adjust salt to taste.
- 6
Turn off heat and serve hot. Pouring broth over rice is also a delicious way to enjoy it.
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