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Korean Sea Mustard Soup (Miyeok-guk)

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"Korean Sea Mustard Soup"

Serves 4 | Prep Time 20 | Cook Time 30

Why I Love This Recipe

Miyeok-guk is a traditional Korean seaweed soup often consumed on birthdays and after giving birth as it is believed to have nourishing and restorative properties.

Ingredients You'll Need

Dried Sea Mustard (Miyeok): 30 grams
Beef or Seafood: 100 grams (optional, based on preference)
Sesame Oil: 1 tablespoon
Garlic: 3 cloves, minced
Soy Sauce: 2 tablespoons
Water or Broth: 6 cups
Salt: to taste


Rehydrate the Seaweed: Place the dried sea mustard in a bowl and cover it with cold water. Let it soak for about 20 minutes until it expands and softens. Drain and rinse well. Cut into bite-sized pieces.

Prepare the Broth: If using beef, slice it thinly and sauté in a pot with sesame oil until browned. If using seafood, clean and prepare accordingly. You can also use a pre-made broth or water for a vegetarian option.

Combine Ingredients: Add the garlic and soy sauce to the pot, stirring well. Then, add the seaweed and stir until well combined with the other ingredients.

Cook the Soup: Pour in the water or broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 30 minutes. Season with salt to taste.

Serve: Ladle the soup into bowls and serve hot. Miyeok-guk is often enjoyed with a side of steamed rice and kimchi.

Pairs Well With

Steamed rice and kimchi

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