Miyeok Guk (Korean Seaweed Soup)

Korea’s birthday soup — traditionally eaten on birthdays because mothers eat it after childbirth. Light, mineral-rich, and delicious.

Ingredients

• 1 oz dried wakame (miyeok) seaweed
• 1/2 lb beef (brisket or sirloin), thinly sliced, OR clams, OR mussels
• 6 cups water or beef broth
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• Salt to taste
• Green onion to garnish

Directions

1. Soak dried seaweed in cold water 15 minutes until rehydrated. Drain. Cut into bite-size pieces.

Heat sesame oil in a pot over medium heat.

1. Sauté beef with garlic 3-4 minutes until cooked. If using seafood, add later.
2. Add rehydrated seaweed. Sauté 2 minutes.
3. Add water or broth. Bring to a boil.

Add soy sauce. Simmer 10-15 minutes.

1. If using clams/mussels, add in the last 5 minutes.
2. Season with salt. Garnish with green onion.

Notes

This is one of the most mineral-rich and healthiest soups in Korean cuisine. Wakame is high in iodine, calcium, and fucoxanthin which supports metabolism.