Miyeokguk (Korean Seaweed Soup, 미역국)
Miyeokguk is a deeply meaningful soup in Korean culture. It’s traditionally eaten by mothers after giving birth to recover their strength, making it one of the first foods encountered by breastfed babies. Over time, this tradition evolved, and now Koreans eat miyeokguk on their birthdays to honor their mothers. Even if someone isn’t a big fan of this soup, it’s a dish they’ll likely have at least once a year.
In our household, miyeokguk is a favorite. I highly recommend you try it! While it does require some time to prepare, the effort is worth it for the rich flavors.
Seaweed is the key ingredient, and while it’s commonly consumed in Korea and Japan, it’s not as widely eaten in other parts of the world. The best seaweed comes from Korea’s western and southern seas, often hand-harvested by divers. If you visit Korea, be sure to bring some home! For this recipe, we’ll use dried seaweed that’s readily available in Asian markets in Germany.
Instructions
Soak the seaweed:
Soak 20-25g of dried seaweed in cold water for 10 minutes until it expands. Use a large bowl to accommodate the increased volume.
Prepare the beef:
Dice 200g beef (Hochrippe or soup cuts) into smaller pieces.
Rinse the seaweed:
Rinse the softened seaweed in clean water 2-3 times and let it drain in a colander.
Stir-fry the base:
Heat 2/3 tablespoon sesame oil and 2/3 tablespoon olive oil in a large pot over medium heat.
Add the prepared beef, seaweed, 1/3 tablespoon minced garlic, 1 1/3 tablespoons soup soy sauce, and 1 1/3 tablespoons tuna fish sauce. Stir-fry until the beef changes color.
Add water and simmer:
Add 1.8L water (preferably water from rinsing rice for enhanced flavor).
Stir in 1/3 tablespoon beef broth powder, and let the soup simmer for 30 minutes.
Season and finish:
Taste the soup and add a pinch of salt if needed. Let it simmer for another 10 minutes.
Serve and enjoy:
Miyeokguk tastes even better the next day, so save some leftovers! Serve hot with rice for a nourishing meal.
Tips: In Korea, miyeokguk is often simmered for over an hour and made with beef or seafood broth. If you’d like a heartier soup, feel free to add more seaweed or beef. Enjoy! 😊