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Miyeok Guk (Korean Seaweed Soup)
Miyeok Guk, a beloved Korean seaweed soup, is a nourishing and flavorful dish that has been enjoyed for centuries. Traditionally served to new mothers for its health benefits, this soup combines the delicate flavors of soaked miyeok (seaweed) with the richness of beef or vegetable broth. The addition of garlic, green onions, and a gentle swirl of eggs creates a warm, comforting bowl that is perfect for any occasion. Whether you're feeling under the weather or simply craving something hearty, Miyeok Guk is sure to soothe your soul.
Servings: 4
Ingredients
- Dried miyeok (seaweed)
- 1 cup
- Beef or vegetable broth
- 6 cups
- Eggs
- 2, beaten
- Green onions
- 2, chopped
- Garlic
- 3 cloves, minced
- Soy sauce
- 2 tablespoons
- Sesame oil
- 1 tablespoon
- Salt
- to taste
Instructions
- Soak the dried miyeok in cold water for about 30 minutes, then drain and rinse thoroughly.
- In a large pot, bring the beef or vegetable broth to a boil over medium-high heat.
- Add the soaked miyeok to the pot, along with the soy sauce, minced garlic, sesame oil, and a pinch of salt.
- Reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld.
- Stir in the chopped green onions and continue to simmer for an additional 5 minutes.
- Slowly pour the beaten eggs into the soup while stirring gently to create delicate egg ribbons.
- Cook for another 2 minutes, then remove from heat.
- Serve hot, garnished with additional green onions if desired, and enjoy the warm, savory goodness.
Dietary Information
Servings: 4 • Dish Type: Soup • Prep Time: 10 minutes • Cook Time: 30 minutes • Calories: 120 • Fat: 5g • Carbs: 7g • Protein: 8g • Sodium: 800mg • Sugar: 1g
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