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miyeokguk,

korean seaweed soup미역국 

Koreans eat miyeokguk on birthdays as well as for regular meals. Miyeokguk is also

the #1 postpartum food in Korea because of its amazing health benefits. Miyeokguk

is also very soothing for your stomach.

Miyeok is considered to be one of the super foods even in North America even

though it's not in the normal American diet. It is a great source of calcium, iodine,

fibre, omega acids, vitamin B1 & B3, while low in calorie. People believe that its

health benefits are infinite: metabolism regulation, blood purification, constipation

relief, detoxification, anti-carcinogen, anti-aging etc. For this reason, Korean women

eat Miyeokguk (seaweed soup) after giving birth. They say this tradition started in

the Goryeo Dynasty when people observed whales eating miyeok after giving birth

(believe it or not).

Koreans eat miyeokguk on birthdays to remember mothers' hard work in giving birthand raising their children.

In southern parts of Korea, people make miyeokguk with seafoods like oyster, clam,

sea urchin, rock fish, abalone, etc instead of beef. You can also use chicken if you

don't eat red meat.

ingredients

1 oz  Sea Mustard (Miyeok or Brown Seaweed) 미역 (dried) 

9 oz  Beef (cubed for stew) 국거리소고기

1 tsp  Salt 소금 (may need less or more) 

1 tbs  Soy Sauce for Soup (Gukganjang) 국간장

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1 tsp  Garlic (minced) 다진 마늘

2 tsp  Sesame Oil 참기름

 

for rice-rinsed water (optional) 

9 cups  Water 물

2 cups Rice, white short grain 쌀 

tips

Optional Ingredients and Substitutions

Dried miyeok: Depending on how dry the miyeok is, the amount of dried miyeok

needed may vary. For dried "pre-cut" miyeok, you may need less because it

increases more in volume than regular dried miyeok when soaked. After soaking for

30 minutes, it should be about 2 cups for 4 servings. However, you can add more

miyeok if you love it.

Soy Sauce for Soup (Gook Gan Jan): You can use regular soy sauce or just salt.Rice-rinsed-water: If you don't want to use rice-rinsed water, use regular water.

Then, you can mix 1 tsp of four with ¼ cup of cold water until there is no lump. Add

this to the soup in the last 5 min while stirring.

Beef: Instead of beef you can use chicken or seafoods like mussel, clam, oyster,

clam, sea urchin, rock fish, and abalone. If you are using seafood, make broth with

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anchovies and rice-rinsed-water. Sauté miyeok in sesame oil then add this broth,

salt and soy sauce and boil for a while. Then, add seafood in the last 5 minutes.

instructions p o os summary

Ingredient amounts

in the recipe

instructions are for

the default serving

size. 

Click to enlarge photos.  Ingredient amounts in the

recipe summary are for th

default serving size. 

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instructions p o os summary

1. Soak dr iedmiyeok

Soak 10 to 20g

of dried miyeok in

water for at least 30

min. More than an

hour is ideal.

Depending on how

dry the miyeok is,the amount of dried

miyeok needed may

vary. For dried “pre-

cut” miyeok, you

may need less

because it increases

more in volume than

regular dried miyeok

when soaked. In

general, you need

about a handful of

dried seaweed or 2

cups after soaking

for 4 servings.

However, you can

add more miyeok if

you love it.

1

Soak 30 min 

  10-20g miyeok

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instructions p o os summary

2. Rinse anddrain

Rinse miyeok

thoroughly twice and

drain. Cut into about

5 inches length. (You

can cut into

whatever length you

prefer.)

2

Rinse miyeok twice

Drain

Cut

3. Prepare ric e- rinsed-water

In a large bowl, wash

2 cups of rice and

drain. Pour more

than 9 cups of water

and rub rice grains to

get milky colored

water. Save this

milky water for the

soup base. You can

use the rice to make

rice. If you don’t

want to use rice-

rinsed water, useregular water. Then,

you can mix 1 tsp of

flour (or sweet rice

flour) with ¼ cup of

3

Wash 2 cups rice

Drain

Add 9+ cups water

Rub grains

Save milky water

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instructions p o os summary

cold water until thereis no lump. Add this

to the soup in the

last 5 min while

stirring.

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instructions p o os summary

4. Sau tébeefand miyeok

Cut beef into bite

sized pieces if it’s

not pre-cut. In a

large pot, sauté beef

in 1 tbs of sesame oil

while stirring on high

heat for 3 min. Addmiyeok and sauté for

another 5 min. Add a

bit more sesame oil

if it starts to stick to

the bottom.

4

Sauté beef in 1 tbs of sesame

High Heat 3 min 

Add miyeok

Sauté High Heat 5 min 

5. Bo il

Add 9 cups of rice-

rinsed-water, 1 tsp of

minced garlic, ½ tsp

of salt and 1

tablespoon of soy

sauce for soup to the

pot with beef and

miyeok. Boil without

lid on high heat for

about 30 minutes.

Skim off any foam or

oil on top.

5

Add

  9 cups water

  1 tsp minced garlic

  ½ tsp salt

  1 tbs soy sauce for sou

Boil without lid

High Heat 30 min 

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instructions p o os summary

6. Season andserve

Taste to season. If

it’s not salty enough,

add salt gradually so

you don’t make it too

salty. If it seems too

salty, add a little bit

of water and bring itto boil again. Serve

with rice, kimchi and

other side dishes if

you like.

6

Taste to season

Serve

Source: http://crazykoreancooking.com/recipe/miyeokguk-korean-seaweed-soup