Miyeok-Guk, or Korean Seaweed Soup, delivers a light, nourishing flavor along with impressive health benefits. Therefore, Koreans often serve this soup on birthdays and after childbirth, valuing it for its unique taste and comforting qualities. Made with dried seaweed rich in minerals and vitamins, Miyeok-Guk is simple yet satisfying. With this easy-to-follow recipe, you can easily make traditional Korean seaweed soup right at home. Overall, it’s a healthy meal that’s both flavorful and packed with nutrients.
Miyeok-Guk: Soup for Health and Celebration
In Korea, eating Miyeok-Guk, or Korean seaweed soup, on birthdays is a special tradition. It’s a way to celebrate life and honor the passing of another year. The seaweed in this soup grows in abundance along the coast and is known for being tough and resilient, symbolizing long life and strength. Many believe that by eating Miyeok-Guk, you’re wishing for health and a long life.
Miyeok-Guk, or Korean seaweed soup, also holds special significance for new mothers. Traditionally, it’s given after childbirth, packed with nutrients that aid the body’s healing and restore strength. When I had my second daughter, my mother brought a huge pot of Miyeok-Guk to the hospital. It was a loving gift to support my recovery.
For generations, families have passed down this custom, making it a cherished part of Korean culture. Preparing and sharing this nourishing seaweed soup is a meaningful way to celebrate important moments. Additionally, it’s a wonderful way to care for the body with a dish rich in history and health benefits.
Health Benefits of Miyeok-Guk
Miyeok-Guk, or Korean seaweed soup, is packed with nutrients that make it a powerful choice for health. It’s rich in iodine, calcium, iron, and vitamins A and C, all of which offer unique benefits for the body. The iodine in Miyeok-Guk also supports healthy thyroid function, which helps keep your metabolism balanced.
Additionally, the calcium and iron in this seaweed soup strengthen bones and may help lower the risk of conditions like osteoporosis. Plus, vitamins A and C are great for boosting immunity, helping your body fight off illnesses more effectively.
In addition, certain compounds in Miyeok-Guk can support heart health by helping to manage blood pressure and cholesterol levels. With its blend of essential nutrients, Miyeok-Guk is a fantastic way to support overall health and well-being.
Traditional Korean Seaweed Soup
Traditionally, Koreans make Miyeok-Guk, or seaweed soup, with beef broth, but I never enjoyed it with meat. Even before going plant-based, I preferred using anchovy broth made from large soup anchovies, which gave the soup a fresh, clean flavor.
For a vegan Miyeok-Guk, you can skip the anchovies altogether and still enjoy a delicious, comforting soup. Miyeok-Guk is typically served hot with rice and side dishes like kimchi. It’s loved not just for its flavor, but also for its role in celebrations and special occasions. This soup is simple to prepare, so let’s jump right into the recipe!
Simple Korean Seaweed Soup: Miyeok-Guk Recipe
Ingredients:
Instructions:
1. Soak the Seaweed: Before making the soup, place the dried Korean miyeok (seaweed) in a bowl of water and let it soak for 30 minutes to 1 hour until fully softened. Then, rinse thoroughly and drain.
2. Toast the Seaweed: In a large pot over medium heat, cook the soaked seaweed with minced garlic and sesame oil for about 5 minutes, allowing the flavors to blend.
3. Make the Broth: Add 6 cups of water to the pot and include anchovies if desired for a richer flavor. Bring it to a boil, then reduce to medium-low heat, letting it simmer for 15-20 minutes. The longer it simmers, the deeper the flavor.
4. Boost the Flavor: After simmering, add soy sauce or fish sauce and a pinch of sea salt. Add shrimp if you’d like extra flavor. Let it all simmer for an additional 5 minutes.
5. Season and Serve: Once the Korean seaweed soup is ready, ladle it into a bowl, sprinkle with black pepper for a bit of extra flavor, and enjoy this warm, comforting dish!
This Korean seaweed soup recipe uses soy sauce or fish sauce and sea salt to give the Miyeok-Guk a rich and savory taste. Feel free to adjust the seasoning to make this soup perfect for your taste.
Tips for Making and Storing Miyeok-Guk
When preparing Korean seaweed soup, it helps to cut the seaweed into smaller pieces before soaking. This makes it easier to eat since the seaweed expands during soaking and can get tricky to handle in larger pieces. It’s a simple step that makes enjoying this Korean seaweed soup even better.
For storage, Miyeok-Guk can last in the fridge for 3 to 5 days, making it a convenient option for leftovers. However, it’s not ideal for freezing because thawing changes the texture.
One great thing about Korean seaweed soup or Miyeok-Guk is its simplicity and nutrition. You can enjoy it with rice, or just have the soup on its own for a light, healthy meal. It’s a filling dish that provides essential nutrients in a straightforward way, making it a valuable addition to a healthy diet.
If you’re looking for more warming traditional Korean dishes, try SoonDooBu or Korean Bean Paste Soup. These hearty stews are perfect for cold days, bringing both rich flavor and health benefits to the table.
