Easy 5-Ingredient Korean Seaweed Soup
Simple. Delicious. And full of nutrients. Korean seaweed soup (Miyeok Guk) is a light soup with a few simple ingredients.
This recipe is a part of my submission to the K-Food Video Contest! If you like this recipe, please go and vote for my entry online starting August 29 through September 6, 2022, 5:30pmET.
A Little Bit of Knowledge
This soup is typically served on your birthday and given to women after they've just delivered their baby because of it's rich nutrients.
These nutrients are known to help with postpartum recovery and believed to help increase lactation and because of this it's associated with childbirth and the reason it's commonly served for birthdays! But in all honesty, you can enjoy it any time!
I enjoyed seaweed soup throughout my pregnancy and I'd like to attribute it to my 9 month old's health and giant 97 percentile head. 😄
You can add any kind of protein to it from beef, seafood and tofu. In this case I used beef short ribs as I think it's the most flavorful.
This soup is made typically from sea mustard. It's rich in calcium, iodine, vitamin B, iron and magnesium and it's a great source of fiber. These nutrients are linked to supporting your metabolism, blood circulation, detoxification, anti-aging and and much more. Seaweed is a powerhouse superfood!
How to Serve
I love this dish served with a bowl of steamed rice and a few banchan (Korean side dishes). I love steamed rice with broth-y soups because it just soaks in all of that flavor into the rice and gives it a little more texture. Then accompany it with a few crunchy banchan. I love cucumber kimchi to add in that extra burst of flavor. Check out my cucumber kimchi recipe!
You can easily make this soup in a large or small batch. I keep it ready to go for times when I feel that I need a quick meal or am just hungry for a quick snack. (Yes! I consider quick bowls of soup a great snack)
A little bit of seaweed goes a long way! The dried sea mustard may not look like much but after soaking it, it will bloom and triple in size.
Protein. If you're adding meat, cook it in sesame oil with your garlic and seaweed. If you're adding seafood or tofu, add it after you've brought your broth to a boil.
2-3 Servings, Approx. 1 hr
What You'll Need
2 Tbsp Dried Sea Mustard
4 oz Beef Short Rib, sliced into small pieces
1 Tbsp Sesame Oil
1½ Tbsp Soy Sauce
2 Garlic Cloves, minced
1.5 Qt Water
Salt and Pepper
All You Need To Do
Soak your seaweed in about ¼ cup of cold water for 20-30 mins until soft.
Drain the seaweed and rinse under cold water 2-3 times, squeezing any excess water out.
If your seaweed is not pre-cut, use scissors to cut them into more manageable 4-5 in strips.
Add a couple cracks of salt and pepper to your meat and rub it in evenly.
Heat sesame oil in pot on medium-high heat. Add seaweed, garlic and beef. Cooking the beef until it is partially browned (approx. 1-2 mins).
Add 1.5 quarts of water to your pot. Cover the pot and bring to a boil (approx. 10-15 min).
Add soy sauce. Lower heat to low, cover pot and let it simmer for another 10 mins.
Add more soy sauce to your taste.
Serve with rice and banchan.
Did you make this recipe
Let me know what you think!
Leave a comment below or share a photo and tag me on Instagram with the hashtag #crazychewygood
These are my personal opinions and experiences. This site may contain affiliate links that I receive a commission if you buy something through my links. These commissions come at no extra costs for you.