Miyeok Guk (Seaweed Soup)
Miyeok(Brown Seaweed/Wakame) is rich in minerals and is high in iron and potassium. It has been passed down through many generations by Korean mothers to their daughters to help them recover from childbirth and also to increase milk for their babies.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 cup water
- 1 oz dried miyeok ((brown seaweed/wakame OR 2 C in volume after it’s soaked in water))
- 2 Tbsp sesame oil
- 1 tsp salt
- 2 Tbsp Korean Soy Sauce ((for soup – Gookganjang(국간장)))
Instructions
- 1
Soak the dried miyeok in about 5 C of cold water for about 30-40 min until they are fully soft and rehydrated.
- 2
Drain the water from the miyeok and cut a few times with scissors so the pieces are not too long.
- 3
Heat sesame oil in a pot on medium high heat. Add miyeok and stir fry in sesame oil for 3-5 min.
- 4
Add 7 C of water to pot and add salt and Korean soy sauce. Stir the soup and bring to boil. Once it starts to boil, lower the heat to medium and let it cook for good 20-30 min. Make sure you taste the soup to see if it’s salty enough. Add more salt or soy sauce to taste. The longer you cook the better so you can let is simmer even longer. Add more water if you are going to cook for a longer period.