Miyeok guk is a Korean soup made from the sea vegetable known as wakame or "seaweed" in English. It comprises two words: miyeok, the Korean word for wakame; and guk, meaning 'soup'.
Miyeok guk is typically consumed by women after giving birth as wakame contains a high content of calcium and iodine, nutrients that are important for nursing mothers. Many women consume it during the pregnancy phase as well. It is also traditionally eaten on birthdays for this reason, a reminder of the first food that the mother has eaten and passed on to her newborn through her milk, thus bringing good fortune for the rest of the year.
Because it is known as a highly nutritious soup, it is widely consumed in homes and restaurants in Korea.
There are various methods of making miyeok guk, but it is usually made by soaking dried wakame in water until it softens and adding the seaweed in soup stock. The stock may be made from beef and/or seafood such as mussels, clams and dried fish. The soup is seasoned with soy sauce or salt, additional flavoring added with minced garlic and sesame oil.
Seaweed soup with beef
Ingredients (for 4-6 servings)
- 4 cups of soaked miyeok (1 cup of dried seaweed)
- 16 cups of water
- 4 to 5 tbs of fish sauce
- 200 grams of beef brisket
- 1 tbs of minced garlic
- sesame oil
- Soak 1 cup of dried miyeok in a big bowl for at least 30 minutes. Drain and cut into bite sized pieces.
- Put the soaked miyeok (about 4 cups worth) into a big pot and add 16 cups of water. Boil over high heat for 20 minutes. Add more water if the soup gets too thick.
- Cut the beef brisket into bite size pieces. Add the beef and garlic to the pot and boil for another 20 to 25 minutes over medium heat.
- Add the fish sauce and drizzle a few drops of sesame oil on top before serving.
- Serve with rice. Put a few spoonfuls of rice (or the whole bowl) into the soup and eat.
Source: wikipedia, maangchi, nisarahman, femina