How to Make Korean Seaweed Soup

Seaweed adds a briny element to soup.

Korean seaweed soup, or Miyeok Guk, remains a popular favorite of both Eastern and Western food lovers. This soup allows infinite variations in ingredients to suit any palate, but consists of staples such as garlic, beef, sesame oil and the dish's star ingredient, seaweed. Associated with good luck and cultural celebrations, this soup offers a festive way to start off a big meal or acts as a warm and hearty supper on its own. Play with the ratio of ingredients like soy sauce and garlic to please your taste buds.

Things You'll Need

• 1 oz. dried Nori seaweed
• 1/2 cup of ground beef
• 1 tbs. soy sauce
• 2 cloves of garlic minced
• 1 tbs. sesame oil
• 4 cups of water
• Saucepan
• Mixing bowl
• Cutting board
• Wooden spoon

Instructions

1. Place dried seaweed in a mixing bowl and cover with water.

2. Remove seaweed from bowl according to package instructions, when it rehydrates and softens. Place seaweed on cutting board.

3. Chop the seaweed into small dice with a sharp knife.

4. Saute beef in saucepan over medium-high heat.

5. Add garlic when beef begins to brown. Stir until garlic becomes fragrant, or about 1 minute.

6. Reduce heat to medium and add soy sauce. Simmer until sauce thickens, or about 2 minutes.

7. Add seaweed and sesame oil and stir ingredients.

8. Add 4 cups of water. Raise heat to medium-high and bring soup to a boil, stirring constantly. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.

Tips & Warnings

• If the soup begins to thicken, add more water as it simmers.

References

• Korean Recipe Blog: Korean Seaweed Soup (Miyeok Guk)
• Aeri's Kitchen: Beef and Sea Mustard Guk