Seaweed Soup with Beef (Myeok Guk). Miyeok gukis made with dried miyeok (aka wakame), which is a sea vegetable (edible seaweed). I love the briny flavor of miyeok and its slightly chewy, slippery texture. As I explained in my miyeok guk with mussels post, this staple soup also is the soup that new moms eat for the first few weeks after giving birth because of the nutrients.

Miyeok-guk, a seaweed soup rich with beef brisket and a small but flavorful assortment of aromatics, is a very special dish for Koreans. Because it's so rich with iron, women often eat it after giving birth. It's also a must-have soup on your birthday, the kind of thing your mom prepares with love to show you how much she cares about you. You can cook Seaweed Soup with Beef (Myeok Guk) using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Seaweed Soup with Beef (Myeok Guk)

You need 25 gr of Dried Seaweed.
It's 2,4 liter of water (depends on how you like the soup brooth).
It's 5 tbs of fish sauce.
Prepare 200 gr of Beef.
You need 3 of garlic cloves, chopped.
You need of Sesame oil.
Prepare of Salt and pepper.

Great recipe for Seaweed Soup with Beef (Myeok Guk). This soup origin is from South Korea. Koreans usually eat this soup when they celebrate their birthday. This soup is rich in iodine and calcium from its seaweed.

Seaweed Soup with Beef (Myeok Guk) step by step

Soak the seaweed in the water and wait for 30 min till the seaweed grows, then rinse and cut into small pieces.
Put the seaweed to saucepan, add water and cook with medium heat for about 20 mins. Add the water if the soup broth is too thick.
Cut the beef into small pieces, and put the beef with minced garlic to soup broth and cook with medium heat for about 20-25 mins. Turn off the heat then.
Add the fish sauce, sesame oil and salt to the soup, stir and the soup is ready to serve. Eat while its hot. Better to eat with rice.

Its easy to make and also tasty to eat in a cold weather Miyeok guk most often has a base of beef or mussel but can also have oysters, or other seafoods as the base. I used to like the beef based one the most as a kid but have grown to enjoy the mussel one a lot! Though, DrJuh's favorite is still the beef and it was his birthday! Dry miyeok is usually sold next to the gim (Korean roasted seaweed. Heat a large pot over medium high heat.