# Korean Seaweed Soup

> Miyeok Guk (미역국)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-seaweed-soup/

- Cuisine: Korean
- Course: Soup
- Time: prep 30 min, cook 30 min, total 1 hr
- Serves: 4

## Ingredients

- 1 oz dried seaweed (miyeok)
- 8 cups water
- 2 cloves garlic (minced)
- 1 tbsp sesame oil
- 2 tbsp soup soy sauce
- salt and pepper (to taste)

### Proteins (optional, use one of the following)

- 2 oz dried pollack (bugo/북어) (torn into pieces)
- 8 oz beef (cut into small pieces)
- 8 oz whole clams or oyster meat

## Instructions

### Prepare Seaweed

1. Measure out 1 ounce dried miyeok (wakame seaweed)
2. Place in a large bowl and cover with cold water
3. Let soak for 20-30 minutes until fully rehydrated
4. The seaweed will expand significantly
5. Once soft, drain thoroughly
6. Cut into 2-3 inch lengths
7. Rinse again under cold water
8. Drain completely and gently squeeze out excess water

### Season Seaweed

9. Heat a large pot over medium heat
10. Add 1 tbsp sesame oil
11. Add rehydrated seaweed
12. Sauté for 3-4 minutes, stirring frequently
13. The seaweed should become fragrant
14. This step is crucial for developing depth of flavor

### Prepare Broth Base

15. Add 2 cloves minced garlic to seaweed
16. Sauté for another minute
17. Add 8 cups water
18. Bring to a gentle boil
19. Reduce heat to maintain steady simmer
20. Season with 2 tbsp soup soy sauce
21. Add ½ tsp salt (adjust to taste)

### Add Protein (Optional)

22. - If using beef:
23. Add 8 oz thinly sliced beef (sirloin or brisket)
24. Let simmer until meat is tender
25. Skim any foam that rises to surface
26. - If using clams:
27. Add cleaned clams when soup is simmering
28. Cook until shells open
29. Remove any that don't open
30. - If using dried pollack
31. Rehydrate dried pollack in water for 5 minutes
32. Removed from water and squeeze out excess water
33. Add rehydrated pollack to broth

### Final Simmering Stage

34. Maintain gentle simmer for 30 more minutes
35. Stir occasionally to prevent seaweed from sticking

### Seasoning Adjustments

36. Add 1 tsp additional sesame oil
37. Adjust salt if needed
38. Add fresh cracked black pepper

### Final Touches and Serving

39. Let soup rest for 5 minutes off heat
40. Skim any excess oil from surface
41. Ladle into bowls ensuring even distribution of seaweed

## Notes

#### Recipe Tips

- Don't skip soaking the seaweed

- Look for premium dried pollack for best flavor

- Adjust saltiness gradually

- Simmer gently to extract maximum flavor

- Don't overcook the seaweed

#### Serving Suggestions

Serve with:

- Steamed rice

- Kimchi

- Other banchan

- As part of a traditional Korean meal

- For breakfast or light dinne

#### Variations

- Add clams or mussels

- Include soft tofu

- Add thinly sliced beef

- Include mushrooms

- Add diced potatoes

#### Storage

Store in an airtight container in the refrigerator for up to 3 days. The soup often tastes even better the next day as flavors continue to develop.

## Nutrition per serving

- Calories: 165
- Carbohydrates: 4 g
- Protein: 14 g
- Fat: 11 g
- Saturated fat: 3 g
- Fiber: 2 g
- Sugar: 0 g
- Sodium: 1164 mg