Miyeok Guk

미역국

(Brown Seaweed Soup with Beef)

Miyeok guk symbolizes birthdays for Koreans. It is often served to mothers as their first meal after giving birth since it helps in blood circulation, breast milk production, and quick recovery. As a tradition, this dish is also eaten during one’s birthday in order to remember the mother’s hard work in giving birth and raising their children. Thus, when someone says “I ate miyeok guk,” it can mean that it is their birthday. Nevertheless, saying this phrase may also mean “I failed an exam,” as the slipperiness of seaweed represents failure which makes it a bad practice to give this dish to someone who’s about to take their exam.

MAIN INGREDIENTs

SEASONINGs

HOW TO Prepare

  1. Soak dried brown seaweed in cold water for 30 minutes.
  2. Rinse the brown seaweed 2 to 3 times, then drain.
  3. Cut them into bite-sized pieces and squeeze out the excess water.
  4. Slice the beef into thin bite-sized pieces, then marinate it with fish sauce and minced garlic.

HOW TO COOK

  1. In a pot, heat sesame oil over high heat.
  2. When the oil is hot, add beef and stir-fry for a few minutes until the surface of the beef has browned.
  3. Add brown seaweed into the pot and stir-fry for 2 to 3 minutes.
  4. Add water and fish sauce, then bring to a boil over high heat.
  5. When it starts boil, reduce the heat and simmer for 20 minutes over medium heat.
  6. Add salt if it’s bland.

chef’s notes

  1. The initial amount of dried brown seaweed is 15 grams but when soaked, it becomes 15 to 20 times heavier so before the actual cooking, it will be about 300 grams.
  2. Clams or sea urchins can be used instead of meat.

 

This Dish Appears in the Following Korean Drama/s:

 

CHEF REGGIE’S TIPS

VARIATION

Brown Seaweed Soup with Mussels

20 grams dried brown seaweed

1/4 cup oil

3-inch ginger, sliced into strips

1 piece onion, sliced

2 tablespoons garlic

1 piece green chili

2 stalks lemongrass

1 kilo mussels, cleaned

2 tablespoons fish sauce

6 to 8 cups water

1 small green papaya or 1 sayote, sliced into bite-sized pieces

a little salt and pepper

a bunch of chili or malunggay leaves

  1. Soak dried brown seaweed in cold water for 30 minutes.
  2. Rinse the brown seaweed 2 to 3 times, then drain.
  3. Cut them into bite-sized pieces and squeeze out the excess water.
  4. In a pot, warm oil and sauté ginger, onion, garlic, chili, and lemongrass.
  5. Add in mussels.
  6. Add fish sauce.
  7. Add water, papaya, and seaweed.
  8. Season and bring to a boil.
  9. When it starts to boil, reduce the heat and simmer for 20 minutes over medium heat.
  10. Add salt, pepper, and fish sauce to taste.
  11. Finish with chili or malunggay leaves.

OPTIONS