Miyeok Guk (Seaweed Soup)
Miyeok guk is traditionally eaten on one's birthday as well as in the weeks after a woman has given birth. It's considered healthy and restorative. In my miyeok guk recipe, I added how to make sae-al, or bird's eggs (rice balls). These are more for special occasions instead of everyday miyeok guk.
- 3-4 oz dried seaweed (miyeok 미역)
- 8 oz beef loin (or beef flank, choice of your beef)
- 2 tbsp clear soy sauce (guk ganjang 국간장)
- 1 tsp anchovy powder (myulchi garu 멸치 가루)
- 7 cups of water
- 2 tbsp of sesame oil
- 1-2 tsp salt
- dash black pepper
- ½ cup of sweet rice flour for small rice balls, more flour if you want more balls
- 5 tbsp water
- Soak seaweed for 3-4 minutes, drain and rub a bout 1 tsp of salt into the wet seaweed and rub, washing thoroughly. Drain. Cut into bite size pieces, roughly 3-4" lengthwise. (If it’s already cut seaweed, you don’t need cut again)
- Make small flour rice balls (this step is optional ... in everyday cooking, you can omit rice balls, only when you are having a guest or on a special day, you can put the rice balls). Add about 5 tbsp of water into the sweet rice flour, little by little (about 1 tbsp each time), to make the batter. First knead into a large ball then start tearing off smaller balls, about the size of large cherries. Roll with both palms, make into about ½" diameter size. Set aside.
- Cut beef into thin, small pieces. Brown in a large pot with the sesame oil. Add the clear soy sauce and stir around. Finally, add the anchovy powder about 7 cups of water (you can add more water if you prefer more soupy style); bring to a boil.
- Add the cut seaweed and bring to a 2nd boil; turn the heat down to medium, and cook for about 15 min.
- In last 5 minutes of cooking, add the rice balls and bring to a boil. When the balls start floating, it’s done. Taste and adjust salt, and put in dash black pepper.
Serving Size: 4-6
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Preparation Time: 30 minutes