SOAK THE MIYEOK
Soak the dried seaweed in cold water for 10 minutes until fully expanded. Rinse, squeeze dry and cut into easy spoonfuls.
GUK · 국
MIYEOK GUK
미역국
Korea’s essential birthday soup and a familiar everyday home dish. It is also traditionally served after childbirth; beef adds a richer broth, while a meatless version stays clean and light.
TIME30 MINLEVELEASYMAKES3 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 3 servings. Prepare and cut everything before the pot goes on the heat.
- 15 g dried miyeok (Korean seaweed)
- 150 g soup-cut beef, optional
- 1.2 L water
- 1 tbsp sesame oil
- 1½ tbsp soup soy sauce
- 1 tsp minced garlic
- Salt to taste
COOK IN ORDER
THE METHOD.
SAUTÉ FOR DEPTH
Warm sesame oil in a pot. Cook the beef until its surface changes color, then add the seaweed and stir for 2 minutes. For clear meatless miyeok guk, sauté only the seaweed.
ADD WATER
Pour in the water and bring to a boil. Skim any foam from the beef, then reduce to a steady simmer.
SIMMER UNTIL SILKY
Add garlic and soup soy sauce. Simmer for about 18 minutes, until the seaweed is soft and the broth tastes integrated.
SEASON GENTLY
Taste and add only enough salt to bring out the seaweed. The soup should remain clean and soothing rather than strongly seasoned.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The seaweed should be soft and silky without dissolving, and the broth clear to lightly golden. Beef makes it fuller; the meatless version should taste especially clean and ocean-fresh.
THE KOREAN TABLE
HOW TO SERVE IT.
Miyeok guk is indispensable on Korean birthdays and is traditionally eaten during postpartum recovery, sometimes daily for a period after childbirth. It is also ordinary enough for any day when a mild, clear soup sounds good.
LEFTOVERS
STORE & REHEAT.
Refrigerate for up to 3 days and reheat to a simmer. The seaweed continues to soften, so avoid repeated long boiling and add a splash of water if the broth becomes concentrated.