I’ve blogged about miyukguk, or seaweed soup, before on my first blog. It’s the mainstay soup for women who’ve just given birth, as it’s chock full of iron and helps with breast milk production. But it’s also the traditional birthday soup, enjoyed by all Koreans. It’s one of my absolute favorites and I always feel like I’ve done my body some good afterwards. :)
This year, I enjoyed my miyukguk a few days before my actual birthday. I already had all the ingredients and was really itching to have a hot bowl of it, seeing as how the weather has been so June-gloomy lately. I usually make a big pot of miyukguk so I can have it for a few days straight (thereby earning some days off from cooking :)). You can always add a bit more water if it starts to get salty. It keeps well and becomes more flavorful, too — just remember to refrigerate it in these summer months ahead!
H’s Easy-Breezy Mi Yuk Guk (makes about 6-8 servings)
Ingredients:
- 2 oz. dried miyuk, or seaweed (found in long packages like the one above in Asian supermarkets)
- 1/4 lb. ground beef
- 1 TB minced garlic
- sesame oil (to season) & light oil (like canola or vegetable)
- 1-2 TB soy sauce, to taste
- 1-2 tsp salt, to taste
- pinch of pepper
- approx. 5-6 cups of water (or enough to cover the seaweed)
Directions:
1. I like to start my marinating my ground beef a bit. Add 1 TB of soy sauce and the minced garlic. Mix it up and leave to the side while you follow the next step.
2. My package of miyuk was 100 grams, or about 3.5 oz. I just used half, since it’d make next time’s batch easier to remember. :) Soak in a large bowl of cold water for about 5-10 minutes. They will expand like crazy!
3. Drain and rinse under cold water once more to remove any dust or grit. Once fully drained, cut into 2″ pieces with kitchen scissors right in the bowl. This will make the pieces easier to eat.
4. Saute the seasoned ground beef in a large soup pot with the light oil. You can add a bit of sesame oil (maybe 1 tsp) at this point for a richer taste, but don’t use too much! Break up the beef with the back of a wooden spoon. Saute over medium heat for a few minutes.
5. Add the cut seaweed to the pot, sauteing everything together. Pour the cold water and bring to a boil with lid semi-covering pot.
6. Once it comes to a boil, dial back to simmer for 15-20 minutes. Add another 1 TB of soy sauce and the salt/pepper to taste.
7. Ladle into soup bowls and serve along with rice and kimchi! Don’t be ashamed to dunk your kimchi in there. ;)
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I hate miyukguk, but I just eat it as medicine because it’s SO good for you. My mom ate it all the time after she gave birth to me to recuperate! But I hated it, and I used to cry when my mom made it for me on my birthday because I wanted pizza instead.
i forgot to eat this on my birthday.
because i made japchae and pizza. :D
Ha! Interesting mix ;) I find it hard to resist pizza, no matter how much miyukguk is around me!
I make a broth out of a chunk of brisket (yang ji muh ri), and then tear up the beef and add it back in after the mi yuk cooks a little. So good!
LOVE brisket! That reminds me… maybe I’ll post a yookgaejang recipe soon! Miss you girlie!! xo
hey! i miss you too. i just saw that you’re the jauntsetter of the week! how cool!! :)
Ooh, I’ve lovin’ your site! I’m going to have to try out some of your recipes!
Thanks Cindy! Let me know how things turn out :)
oh! i havn’t had this since my mom made it for me years ago… especially since they don’t really have this in Korean restaurants. i’ll have to make it myself! thanks for the recipe!
Great recipes! Got any suggestions for adjustments for folks who don’t eat beef? It doesn’t sound like it’d be nearly as tasty without that edge…
Keep up the great work!
Hi there Kickin Family!
Thanks for your note :) I’ve only had the beef version growing up, but I don’t see how it wouldn’t be tasty with ground chicken, turkey or pork. If you’re a seafood lover, try it with clams or mussels. Let me know how it goes!
I have a strong question. How long does this last outside the fridge? Few days? If i put it in the fridge, how long does it last? Should I reheat it often?
Hi Joanne – thanks for your note!
I usually keep my miyukguk on the stovetop just one day before I put it in the fridge (where I can keep it 3-5 days). I don’t make too big of a batch so that I can eat it all relatively quickly, since fresh is best.
If you put it in the fridge, there’s no need to reheat again unless it’s for consumption. Hope that helps!