Korean Seaweed Soup (Miyeok Guk)

Attempt this light, healthy and balanced, as well as healthy Korean seaweed soup– Miyeok guk dish. It’s extremely simple to make as well as features several advantages!

Today, I intend to share among the staple Korean soups– seaweed soup dish.

What is Korean Seaweed Soup

Korean seaweed soup ( miyeok guk or miyuk guk, 미역국) is a soup mainly made with sea mustard likewise called brownish seaweed (undaria pinnatifida) or Japanese wakame.

The soup is likewise normally accompanied with some kind of healthy protein (e.g. beef, fish and shellfish– mussels or shellfishes, or tinned tuna) in addition to light flavoring (salt, soy sauce, garlic as well as baked sesame oil).

I directly like the soup made with beef greater than any kind of others as I assume absolutely nothing generates umami abundant deep taste like beef does.

With all these rewards, the soup preferences healthy and balanced as well as beneficial.

Korean Birthday Celebration Soup

Korean seaweed soup is likewise called birthday celebration soup, as several Koreans consume this soup on their birthday celebration. (Nonetheless, individuals consume this on regular days equally as frequently too.)

So, why do individuals have it on a birthday celebration?

In Korea, seaweed soup is frequently offered for a lady that simply provided an infant, since the nutrients that are consisted of in the seaweed are recognized to aid with the healing as well as likewise creating bust milk.

There are several various other health and wellness advantages as well, so if you intend to figure out, you can learn more from below.

Anyhow, due to this soup’s organization with giving birth, the soup is called birthday celebration soup.

Since the enigma is fixed, I wish you attempt my dish quickly!

P.S. If you like the seaweed taste, you ought to likewise take a look at my chilly cucumber soup, which makes use of the very same seaweed.

Active Ingredients for Korean Seaweed Soup, 3-4 portions

Key

• 15 g/ 0.5 ounces dried out seaweed (Miyeok/ wakame)
• 120 g/ 4.2 ounces beef chuck or round steak, cut right into smaller sized items
• 1/4 tsp great sea salt ( or even more to taste)
• A couple of splits black pepper
• 1 Tablespoon sesame oil
• 1 1/2 Tablespoon soy sauce (I utilized routine Kikkoman soy sauce)
• 1 tsp diced garlic
• 5 mugs water

* 1 Tablespoon = 15 ml, 1 Mug = 250 ml

** If you intend to find out more concerning Korean active ingredients, inspect my 30 necessary Korean cooking active ingredients listing!

Exactly How to Make Korean Seaweed Soup

1. Saturate the dried out seaweed in chilly water for 5 to 10 mins while permitting it to broaden. Drain pipes the water away as well as wash the seaweed a number of times in running water. Drain/squeeze the water out. (If you’re utilizing non pre-cut dried out seaweed, sufficed with scissors– around little finger sizes). Establish it apart.

2. Integrate the sliced up beef with the salt as well as black pepper in a little dish. Mix them well as well as reserved till required.

3. Pre warm a tool pot over tool warm (concerning 20 secs). Include the sesame oil, seaweed as well as beef. Mix them well till the beef is partially prepared (concerning 2 minutes). Include the soy sauce, garlic as well as water. Cover the pot as well as outrage tool– tool high warm till the meat is totally prepared (10 to 15 minutes). Change the preference with even more salt if required.

4. Offer cozy with a dish of fit to be tied rice as well as various other Korean side recipes.

Korean Seaweed Soup (Miyeok Guk)

Just how to make easy yet scrumptious Korean seaweed soup!

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Program: Soup

Food: Korean

Keyword Phrase: seaweed, soup

Preparation Time: 10 mins

Prepare Time: 10 mins

Overall Time: 20 mins

Servings: 3 to 4

Calories: 151 kcal

Writer: File A Claim Against|My Korean Cooking Area

Active Ingredients

Key

• ▢ 15 g dried out seaweed(Korean miyeok or Japanese wakame), (0.5 ounces)
• ▢ 120 g beef chuck or round steak, (4.2 ounces), cut right into smaller sized items
• ▢ 1/4 tsp great sea salt( or even more to taste)
• ▢ A couple of splits black pepper
• ▢ 1 Tablespoon sesame oil
• ▢ 1 1/2 Tablespoon soy sauce, I utilized routine Kikkoman soy sauce
• ▢ 1 tsp minced garlic
• ▢ 5 mugs water

Directions

• Saturate the dried out seaweed in chilly water for 5 to 10 mins while permitting it to broaden. Drain pipes the water away as well as wash the seaweed a number of times in running water. Drain/squeeze the water out. (If you’re utilizing non pre-cut dried out seaweed, sufficed with scissors– around little finger sizes). Establish it apart.
  
• Integrate the sliced up beef with the salt as well as black pepper in a little dish. Mix them well as well as reserved till required.
• Pre warm a tool pot over tool warm (concerning 20 secs). Include the sesame oil, seaweed as well as beef. Mix them well till the beef is partially prepared (concerning 2 minutes). Include the soy sauce, garlic as well as water. Cover the pot as well as outrage tool – tool high warm till the meat is totally prepared (10 to 15 minutes). Change the preference with even more salt if required.
• Offer cozy with a dish of fit to be tied rice as well as various other Korean side recipes.

Notes

* 1 Tablespoon = 15 ml, 1 Mug = 250 ml ** The dish was initially published in July 2007.

Nourishment Information (per offering)

Calories: 151 kcal| Carbohydrates: 1 g| Healthy Protein: 8 g| Fat: 12 g| Hydrogenated Fat: 3 g| Cholesterol: 28 mg| Salt: 787 mg| Potassium: 127 mg| Vitamin A: 20 IU| Vitamin C: 0.3 mg| Calcium: 27 mg| Iron: 1.1 mg

The nourishment details revealed is a quote offered by an on the internet nourishment calculator. It needs to not be thought about a replacement for a specialist nutritional expert’s guidance.

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