Korean Seaweed Soup (Miyeok Guk)
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 time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 0.7 ounce dry miyeok (, aka Japanese wakame (about 21 gram))
- 1 pound ground beef (, thinly sliced brisket or sirloin is great too (about 454g))
- 3 cloves garlic (, minced)
- 2 Tablespooon soy sauce (, you can use soy sauce soup base or 1 TBSP fish sauce)
- 1 Tablespoon toasted sesame oil
- 8 cup water
- Kosher salt (, to taste)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Finish seasoning the soup with some salt to taste and serve immediately with steamed rice and banchan.