Description
Miyeokguk, or Korean Seaweed Soup, is a nutrient-rich dish traditionally eaten on birthdays and post-partum for its health benefits. Made with dried seaweed and beef or anchovy broth, this light yet savory soup is a comforting staple in Korean cuisine, packed with minerals and flavor.
Ingredients
Units
Scale
- 1/2 cup dried miyeok (wakame seaweed)
- 100g (3.5 oz) beef brisket or stew meat, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 6 cups water or anchovy broth
- Salt to taste
Instructions
- Soak dried seaweed in cold water for 10–15 minutes until rehydrated. Drain, rinse, and cut into bite-sized pieces.
- In a pot, heat sesame oil over medium heat. Add beef and sauté until no longer pink.
- Add the prepared seaweed and stir-fry with the beef for 2–3 minutes.
- Pour in the water or broth and bring to a boil.
- Reduce heat and simmer for 20–30 minutes.
- Add soy sauce, garlic, and salt to taste. Serve hot with steamed rice.
Notes
- Miyeokguk can be made vegetarian by omitting the beef and using vegetable or mushroom broth.
- Commonly eaten after childbirth due to its high calcium and iron content.
- Leftovers can be refrigerated and reheated over low heat.
Nutrition
- Calories: 180
- Sugar: 1g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
