QiMeal
Miyeok guk
Miyeok guk · ready in 44 min · 4 servings · 80 kcal per serving · easy · 8 ingredients
Miyeok guk is Korea's beloved birthday seaweed soup, simple, mineral rich, and deeply savory from broth, garlic, sesame oil, and soy sauce.
- Prep
- 18 min
- Cook
- 26 min
- Total
- 44 min
- Serves
- 4
- kcal
- 80
- Difficulty
- easy
Ingredients · 4 servings
- 25 gDried miyeok seaweed
- 1000 gBeef broth
- 500 gWater, for soup
- 18 gGarlic, minced
- 14 gSesame oil
- 36 gSoy sauce
- 3 gSalt
- 1 gBlack pepper, ground (optional)
Equipment
stovetop, large bowl, strainer, soup pot, knife, cutting board, spoon, measuring spoons, ladle, serving bowl
Instructions
- Gather Ingredients
Gather all ingredients, a large bowl, strainer, soup pot, knife, cutting board, spoon, measuring spoons, and ladle before cooking. · 5 min
What to look for: Ingredients and tools are measured and within reach.
- Soak Seaweed
Soak the dried miyeok in cold water until softened and greatly expanded, then lift it from the bowl. · 10 min
What to look for: Seaweed looks wide, silky, and dark green.
- Rinse Seaweed
Rinse the softened miyeok under running water, squeeze gently, and cut any long strands into bite size pieces. · 3 min
What to look for: Seaweed is clean, glossy, and easy to portion.
- Saute Aromatics
Heat sesame oil in the pot over medium heat, then add garlic and miyeok and stir until glossy and fragrant. · 3 min
What to look for: Miyeok is shiny and garlic smells mellow, not browned.
- Add Broth
Pour in beef broth and water, add soy sauce, salt, and black pepper, and bring the soup to a steady boil. · 5 min
What to look for: Liquid bubbles steadily across the surface.
- Simmer Soup
Reduce the heat and simmer uncovered until the seaweed is tender and the broth tastes rounded and savory. · 17 min
What to look for: Broth is clear and seaweed drapes softly from the spoon.
- Serve Hot
Serve the soup hot in bowls, making sure each portion has plenty of tender miyeok and clear savory broth. · 1 min
What to look for: Bowls are steaming with evenly distributed seaweed.
Nutrition (per serving)
| kcal | 80 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 5 g |
| of which sugars | 0 g |
| Fat | 4 g |
| of which saturated | 1 g |
| Fibre | 2 g |
| Sodium | 969 mg |
Nutri-ScoreB
Allergens
Contains: gluten, soybeans, sesame, soy
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 2 months
- Reheat gently on the stovetop until steaming throughout, stirring once or twice so the seaweed warms evenly.
Ingredient substitutions
Beef broth
- Anchovy broth: A traditional lighter broth option for miyeok guk.
Water
- Beef broth: Use more broth for a deeper savory taste.
Sesame oil
- Vegetable oil: Use only if sesame oil is unavailable, since sesame aroma is central.
Soy sauce
- Salt: Season carefully because salt lacks the fermented depth of soy sauce.
Salt
- Soy sauce: Add gradually and reduce other soy sauce in the soup.
Black pepper
- Salt: Use only a tiny amount if omitting pepper.
