Miyeok Guk (Korean Seaweed Soup)
A clean, mineral-rich seaweed soup traditionally eaten on birthdays and by new mothers postpartum. Simmered with beef and garlic, this nutrient-dense soup is as culturally significant as it is healing.
Total Time
45 min
Prep
15 min
Cook
30 min
Servings
3
Cuisine
East Asian Korean
160kcal
Calories
15g
Protein
4g
Carbs
8g
Fat
2g
Fiber
How to Make It
- 1
Heat sesame oil in a pot over medium heat. Add beef slices and stir-fry for 3 minutes until browned.
- 2
Add garlic and rehydrated seaweed. Stir-fry together for 2 minutes until fragrant.
- 3
Pour in water and soy sauce. Bring to a boil.
- 4
Reduce heat and simmer for 20 minutes until beef is tender and seaweed is silky.
- 5
Taste and adjust salt. Serve hot alongside steamed rice.
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