Korean Seaweed Soup-miyeok Guk
From littlesponger 15 years ago
- 20 minutes to make
- Serves 8
This recipe is handed down from my mother. I have loved my mom's food. My kids love her as well. Sometimes I argue with my friend that who's recipes is the right way to cook the seaweed soup I don't know who is right. Read more But my family like the way I cook. German scientists in the early 1900s (reference needed) examined the healing properties of Miyeok guk and found it to be rich in iodine amongst other vital nutrients needed by a mother immediately after giving birth. As a hot flavorful soup, these women rarely get upset from consuming this seaweed soup and often have it as part of their regular diet during the pregnancy phase. Koreans eat this soup on their birthdays to commemorate this period of pregnancy and labor. So we call this soup as the birthday soup See less
Ingredients
- 2 qt beef stock shopping list
- 4 oz. cooked beef brisket, shredded shopping list
- 1 cup dried seaweed (* I purchased already washed and cut-ted seaweed) shopping list
- 3 tablespoons Guk kanjang (Korean soy sauce for the soup) shopping list
- 2 tablespoon minced garlic shopping list
- 2 tablespoon dark sesame oil shopping list
- 1 teaspoon salt shopping list
How to make it
- Boil the beef stock in the medium pot. ( if you didn't prepared beef stock, boil the beef brisket with water together). Once boiling reduce the heat to low.
- Mean times, soak the dried brown seaweed in cold water for 5 minutes. Drain the water. (if you purchased regular dried miyeok, you need to rinse the seaweed a couple of times in running water, then drain the water. Cut the seaweed with scissors to little finger lengths).
- Season the beef and miyeok with 1 tablespoon sesame oil and 1 table spoon minced garlic, salt, saute 5 minutes in the pan on medium heat.
- Add Miyeok and beef to the beef stock, then boil the soup again about 15 minutes on medium heat .
- Add Korean Soup Soy sauce, 1 tablespoon garlic, 1 tablespoon sesame oil, boil it for 5 more minutes then serve. (You can adjust the taste with some salt if it is needed, however I didn’t use it).
Soak Miyeok in the water
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Drain water out
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Saute Miyeok & beef together
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Add mixture in the beef stock
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Miyeok guk
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People Who Like This Dish 6
- Tacara99 Nowhere, Us
- ltrenhaile Nowhere, Us
- cheezy25 Nowhere, Us
- greekgirrrl Long Island, NY
- twilight1004 Vancouver, CA
- elgab89 Toronto, CA
- littlesponger LA CRESCENTA, CA
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The Rating
Reviewed by 2 people-
I love seaweed salad so I'm sure I'll love your very tasty soup!
greekgirrrl
in Long Island loved it
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Looks amazing! I will try it!
elgab89
in Toronto loved it
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