Welcome back! Today I’m sharing a Korean birthday classic, Seaweed Soup, know as ‘미역국’ or Miyeok Guk.
To ensure this soup is delicious, make sure you’re using either Japanese Wakame or Korean Miyeok, which is pictured below:
This dish is a staple in many Korean homes and is given to women post labour because of it’s nutritious content! Many people believe this seaweed soup is very healthy and rejuvenating to the body!
There are many varieties of this soup, using a variety of vegetables and meat. Today I’ll be sharing an extremely easy version containing ground beef! I find that this is a great way to boost the umami flavors. As an added bonus it’s generally cheaper than buying other forms of beef.
If you enjoy this recipe, please leave a comment or share a photo of your creation with me on Instagram!
Easy Korean Seaweed Soup
- 1/4 oz Dry Seaweed, soaked Korean Miyeok or Wakame
- 2 oz Ground Beef Preferably a lower fat content
- 1/8 ts Salt
- 1/2 ts Black Pepper to taste
- 1/2 TB Sesame Oil
- 3/4-1 TB Soy Sauce Depending on amount of salt added
- 1 ts Minced Garlic
- 2 Cups Water
- Soak the seaweed for 5 minutes. Drain water and rinse thoroughly, making sure to squeeze out any excess water.
- Heat sesame oil, in small or medium sauce pan, over medium heat (About 30 sec). Add beef, salt, and pepper. Cook until about halfway the beef is about half way done.
- Add garlic, soy sauce, and seaweed. Let cook for a minute, then add the water and cook over med-high for 5-10 minutes, until the beef is cooked and your soup smells delicious!
- Enjoy with a bowl of rice!