Description
A traditional Korean seaweed soup made with tender miyeok simmered in savory broth, often enjoyed on birthdays or for health and wellness, with optional beef or pork.
Ingredients
10 g dried miyeok (edible seaweed)
½ tsp sea salt
½ tsp fish sauce or soup soy sauce
1 tsp sesame oil
2 garlic cloves, minced
3 anchovy tablets (or anchovy broth or beef broth)
4 cups hot water
Instructions
- Dissolve anchovy tablets in 4 cups hot water to make broth. Set aside.
- Soak dried miyeok in warm water for 10–15 minutes until soft. Rinse, squeeze excess water, and cut into bite-sized pieces if needed.
- In a pot, sauté beef or pork with sea salt over medium-low heat until no longer red.
- Add miyeok, garlic, and sesame oil. Stir and sauté for 2–3 minutes.
- Pour in the broth. Add fish sauce or soup soy sauce and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes.
- Check seasoning and serve hot with rice and kimchi.
Notes
- For vegan version, skip meat and use vegetable or seaweed broth.
- Use soup soy sauce for less fishy taste.
- Add tofu, mushrooms, or rice cakes for variation.
- Seaweed texture softens with storage—best enjoyed fresh or next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 1g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 30mg
