Miyeok Guk Seaweed Soup Recipes

MIYEOK GUK (BEEF SEAWEED SOUP)

Miyeok Guk (Beef Seaweed Soup) image

Miyeok guk, also known as birthday soup in Korea, is a soup made with dried miyeok (aka wakame), which is a sea vegetable (edible seaweed).

Provided by Hyosun

Number Of Ingredients 7

Ingredients

1.5 ounces dried miyeok (yields about 3 cups soaked)
6 ounces beef (stew meat or brisket)
2 teaspoons minced garlic
2 tablespoons soup soy sauce (gukganjang, 국간장) (If unavailable, use 1 T regular soy sauce and season with salt to taste)
1 tablespoon sesame oil
salt and pepper
10 cups water

Steps:

Soak the dried miyeok per package instructions (usually 10 to 20 min) or until miyeok turns soft and plump. Rinse twice. Drain well, and cut into bite sizes.
Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
Add 10 cups of water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.

MIYEOK GUK (SEAWEED SOUP)

Miyeok Guk (Seaweed Soup) image

People eat miyeok guk on birthdays to celebrate not just their own birth, but their mother's sacrifice as well - which is why it is often known as birthday soup. This miyeok guk (ME-yuhk gewk) forgoes the more common beef broth for mussels and an aromatic base of onion, garlic and anchovies. Though not traditional, the addition of parsnip, for sweetness and umami, yields a broth with body, like the kind you would get with the usual brisket. Scooped out of their shells, mussels become little morsels in the soup, nuggets of briny joy.

Provided by Eric Kim

Categories dinner, lunch, seafood, soups and stews, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound fresh mussels
20 grams miyeok, often labeled as dried seaweed, crushed into small pieces (about 3/4 cup)
4 oil-packed anchovies plus 1 tablespoon anchovy oil
1 tablespoon toasted sesame oil
1 small onion, halved and thinly sliced
1 small parsnip, peeled, halved lengthwise and thinly sliced crosswise into half-moons
7 garlic cloves, crushed and coarsely chopped
Salt
3 tablespoons fish sauce
2 tablespoons soy sauce
Steamed white rice, for serving

Steps:

Prepare the mussels and seaweed: Put on a kettle of water to boil. Place the mussels in a medium bowl, pour over enough hot water to cover by 1 inch and soak them until they open, about 15 minutes. In a large bowl, add the dried seaweed and enough cold water to cover by 3 inches; let soak for about 15 minutes as well. During this time, the seaweed will expand considerably.
Dump the mussels into a clean sink and spray with cold running water so they're easier to handle. Open each mussel and, using your fingers, carefully scoop out the flesh. (The best way to do this is to loosen the edges of the mussel first, then peel the mussel off the shell in one piece.) Place all the scooped mussels into their original medium bowl, rinse with cold water, drain well and refrigerate until ready to use. Drain the soaked seaweed and set aside.
Make the soup: In a large pot or Dutch oven, add the anchovies, anchovy oil, sesame oil, onion, parsnip and garlic, and turn the heat to medium-high. Cook, stirring occasionally, until the anchovies break down and the vegetables become fragrant and lightly browned at the edges, 5 to 7 minutes.
Add 6 cups water, plus the fish sauce, soy sauce and the drained seaweed. Bring to a boil over high, stirring occasionally, then reduce the heat and simmer, partly covered, until the seaweed is soft and slippery and the broth is deeply flavored with seaside savoriness, 15 to 20 minutes. Taste and season with salt if needed. Stir in the mussels, bring back to a vigorous boil and serve the soup hot, with bowls of white rice.

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