Miyeok gook, also known as Korean seaweed soup, is a traditional Korean dish typically served on someone’s birthday, but it can really be eaten at any time. The broth for miyuk guk can be made by either sauteed any type of beef such as beef brisket or by using an anchovy broth. This miyuk guk recipe uses this anchovy, radish, and dashima broth recipe as the soup base instead of using water. Miyeok is known to have many health benefits and is also a very easy and delicious Korean soup to have during a cold winter night.
- 2 oz dried seaweed (miyeok)
- 3 cloves garlic
- 1.5 tbsp soy sauce
- 1 tbsp sesame seed oil
- 30 oz anchovy broth
- ½ tsp ground black pepper
- Soak 2 oz dried seaweed in a large bowl with cold water for 30 minutes. Do not oversoak the miyuk otherwise it will become too soft.
- When the seaweed is soft to the touch, strain the miyuk and chop into bite sized pieces with a knife.
Seaweed Marination Instructions
- Add 3 cloves minced garlic, 1.5 tbsp soy sauce, 1 tbsp sesame seed oil to the chopped miyuk and mix thoroughly by hand.
Seaweed Soup Cooking Instructions
- Boil 30 oz anchovy broth in a large pot. When the broth is boiling, add the miyeok to the boiling broth and simmer for 5 minutes. The broth should look milky.
- Add ½ tsp ground black pepper and optionally add salt to taste. Boil for another 10 minutes until done.