Miyeok Guk (Seaweed Soup)


Miyeok Guk (Seaweed Soup)
Your rating: None Average: 4.5 (8 votes)
Author: umma
Date: 5-11-10
Servings: 4-6
Prep Time: 30 minutes
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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.

Recipe Ingredients:

  • 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

Recipe Steps:

  • 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
Preparation Time: 30 minutes

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Your rating: None Average: 4.5 (8 votes)
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