Miyeokguk (Seaweed Soup)

Korean Seaweed Soup

A nourishing, soul-warming soup traditionally served to new mothers and on birthdays, miyeokguk's rich, milky broth is both comforting and restorative.

In Korean culture, children eat this seaweed soup on their birthdays to honor and thank their mothers for the pain of childbirth, while new mothers consume it daily for a month postpartum to replenish the nutrients given to their babies.

Ingredients

8 oz beef (stew beef works well)
1.5 oz dried seaweed (miyeok)
1 tablespoon sesame oil
3 cloves garlic, minced
2 tablespoons soup soy sauce (or 1.5 tablespoons regular soy sauce)
12 cups water
Salt to taste

Equipment

Large pot
Wooden ladle
Kitchen scissors

Instructions

1. Prepare the seaweed: Place dried seaweed in a bowl and cover with water. Soak for 10-20 minutes according to package directions. Once rehydrated, use scissors to cut into bite-sized pieces (they expand quite a bit and can be very long).

2. Prep the beef: Dice the beef into bite-sized pieces.

3. Build the base: Heat a large pot over medium-high heat. Add sesame oil, then add the beef and garlic. Sauté for about 1 minute until the beef develops a slight color.

4. Add seaweed: Add the rehydrated seaweed to the pot and turn heat to high. Continue sautéing for 5 minutes, stirring frequently.

5. Create the broth: Add 12 cups of water and bring to a boil over high heat. Skim off any foam or residue that rises to the top.

6. Season: Add the soup soy sauce (or regular soy sauce) and salt to taste. Adjust seasoning as needed.

7. Simmer: Cover the pot with a lid, reduce heat to medium-low, and simmer for 30 minutes. The broth will become rich and milky.

8. Serve: Ladle into bowls and enjoy with rice.

Notes

The broth's milky appearance comes from the rendered beef and seaweed starches combining during the long simmer. This nutrient-dense soup is perfect for new mothers recovering postpartum, birthday celebrations, or anytime your soul needs a warm hug.

Serves: 8-10