Traditional Korean Style Seaweed Soup Recipe To Warm Your Soul - Soup Chick (2024)

Imagine the allure of a warm bowl, the harmonious dance of the sea’s bounty, and the traditional Korean flavors with Korean style Seaweed Soup recipe. We’re delving into the heart of Miyeok Guk – Korea’s beloved seaweed soup, and unraveling its soulful culinary tapestry.

This humble dish, steeped in nutrition and tradition, carries tales of mothers’ care, birthday celebrations, and healing remedies. It’s not just about savoring a meal; it’s about understanding a culture, a tradition, a way of life.

Let’s journey together, spoonful by spoonful, into the vibrant world of Korean cuisine through the delicate threads of this beautifully soothing soup. Ready? The ocean’s green embrace awaits.

What Is Korean Style Seaweed Soup?

The Korean Seaweed Soup, or Miyeok Guk, begins with a broth made from beef or seafood. Softened seaweed, or miyeok, is sautéed with sesame oil and garlic, then simmered in the broth for a rich, umami flavor.

Some add tender pieces of beef, tofu, or clams for extra depth. The result is a nourishing soup, often served with rice, that’s a staple in Korean households – celebrated for its health benefits and traditionally enjoyed on birthdays and by new mothers for postpartum recovery.

Can You Vary The Korean Style Seaweed Soup With Other Ingredients?

The beauty of Miyeok Guk is its adaptability. Here’s how you can modify the recipe to suit different dietary needs:

• Keto & Paleo: Traditional Miyeok Guk is already Keto and Paleo-friendly since it is primarily meat and seaweed. Just ensure the broth used doesn’t contain any sugars or non-compliant ingredients.
• Gluten-Free: Miyeok Guk is inherently gluten-free, but make sure to check your soy sauce. Opt for Tamari or a certified gluten-free soy sauce.
• Whole30: For Whole30, use compliant broth and replace traditional soy sauce with coconut aminos for a similar salty, umami flavor.
• Vegetarian & Vegan: For a vegetarian or vegan version, replace the beef or seafood broth with a rich vegetable broth. If you like, add in firm tofu for additional protein.

Recipe Directions

• Soak the seaweed in enough water to cover it. Once softened, drain and cut into 2-inch pieces.
• Place a saucepan over medium heat. Add the beef, sesame oil, 1/2 tablespoon soy sauce, and a pinch of salt. Cook for 1 minute.
• Stir in the seaweed and remaining 1 tablespoon of soy sauce. Cook for another minute, stirring frequently.
• Pour in 2 cups of water and bring the mixture to a boil.
• Stir in the garlic and the remaining 4 cups of water. Bring it back to a boil.
• Cover the saucepan and reduce the heat to low. Allow the soup to simmer for 20 minutes.
• Taste and season with additional salt if needed.
• Serve the soup hot, ideally with rice, for a traditional Korean meal.

Variations ,Add-Ons And Toppings

Korean-style Seaweed Soup (Miyeok Guk) is quite versatile and can be easily varied to suit your personal preferences or dietary needs. Here are some variations, add-ons, and toppings you can consider:

Variations

• Seafood Miyeok Guk: Swap the beef for shellfish like clams or mussels for a different flavor profile. Seafood pairs wonderfully with the seaweed, creating a more oceanic taste.
• Tofu Miyeok Guk: If you’re looking for a vegetarian or vegan option, replace the beef with firm tofu. Ensure to use vegetable broth instead of beef broth for a fully plant-based soup.
• Mushroom Miyeok Guk: Mushrooms can be added for a boost of umami. Shiitake mushrooms, in particular, work well due to their meaty texture and rich flavor.

Add-Ons

• Chilies or Spicy Paste: For those who enjoy a kick, adding some Korean chili flakes (gochugaru) or spicy paste (gochujang) can provide a heat element to the soup.
• Additional Vegetables: To make it even more nutritious, you could add other vegetables like spinach, zucchini, or carrots. Ensure they’re cut small or thinly sliced for a harmonious texture.

Can I Make The Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Follow the recipe as usual for preparing the seaweed and sautéing the beef with sesame oil and soy sauce.
• Transfer the sautéed ingredients to your slow cooker, add garlic and water, then cover and set to low.
• Let it cook for about 6-8 hours. A longer cooking time will allow the flavors to meld together even more, enhancing the overall depth of the soup.

Instant Pot

• Use the “Sauté” mode on your Instant Pot to sauté the beef with sesame oil and soy sauce, then add the prepared seaweed.
• Add the garlic and water, secure the lid, and set the Instant Pot to the “Soup” setting.
• Cook on high pressure for about 20-30 minutes. Once the time is up, allow for natural pressure release for the best texture and flavor.

Can I Use Store Broth, Or Should I Make My Own?

You can definitely use store-bought broth for convenience in making Korean-style Seaweed Soup, but homemade broth is often preferred for its depth of flavor and ability to control ingredients.

Store-Bought Broth

• It’s a quick and easy option, saving time. Look for low-sodium versions so you can control the saltiness of your soup. Beef, chicken, or vegetable broths can all be used, but try to find a Korean-style anchovy or dashi broth for an authentic taste.

Homemade Broth

• Making your own broth allows for more control over the flavor and ingredients. You can use beef bones, chicken bones, or a mix of seaweed, dried mushrooms, and anchovies for a flavorful Korean-style broth.

How To Serve ?

Korean-style Seaweed Soup (Miyeok Guk) is traditionally served hot. Due to its high nutritional value, it is often a staple dish for breakfast in Korea, especially on birthdays and postpartum periods.

Here’s how to serve Miyeok Guk for the best experience:

• Serving Bowl: Serve the soup in a deep bowl to keep it hot for longer and allow for easy consumption of broth and ingredients.
• Accompaniments: Miyeok Guk is usually enjoyed with a bowl of steamed rice on the side. You can spoon the soup over the rice or eat them separately.
• Side Dishes: In a traditional Korean meal, it’s common to have several banchan (side dishes) along with the soup. These can include kimchi, stir-fried vegetables, fermented soybean paste (doenjang), and more.
• Garnish: Before serving, you can garnish the soup with sliced green onions or a sesame oil drizzle for an added flavor layer.
• Serving Utensils: Provide a soup spoon for the broth and chopsticks for picking up the seaweed and meat pieces.

Perfect Side Dishes

• Kimchi: As a staple in Korean cuisine, kimchi provides a spicy, tangy contrast to the mild flavors of seaweed soup.
• Gyeranjjim (Steamed Eggs): This soft, custardy dish contrasts the soup with a nice textural contrast.
• Japchae (Glass Noodles Stir Fry): Japchae’s sweet and savory flavors can complement the more savory soup.
• Jeon (Korean Pancakes): Whether they’re made with vegetables, seafood, or meat, Korean pancakes provide a delightful crispy counterpoint to the soup.
• Bibimbap: A dish of warm rice topped with sautéed and seasoned vegetables, chili pepper paste, and a bit of sliced meat or an egg. It can be mixed together just before eating.
• Dubu Jorim (Braised Tofu): This spicy braised tofu dish can add a bit more protein to the meal, especially if you opt for a vegetarian version of the soup.
• Oi Muchim (Spicy Cucumber Salad): This refreshing salad can cleanse the palate and balance the soup’s richness.

Storage And Make Ahead

Making the Soup Ahead

• Cooking in Batches: Miyeok-guk freezes well, so consider making a large batch. Once cooked, let the soup cool completely before proceeding to the storage steps.
• Season Lightly: If you plan to freeze the soup, consider seasoning it lightly. You can always adjust the seasoning after reheating it. This is because freezing can sometimes alter the intensity of flavors.

Storage Tips

• Refrigeration: For short-term storage, cool the soup quickly and transfer it to airtight containers. It can be refrigerated for up to 3-4 days. Ensure the container is sealed well to avoid absorbing other flavors from the fridge.
• Freezing: For longer storage, freezing is an excellent option. Pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion. Label them with the date, and you can freeze the soup for up to 3 months. When freezing in bags, lay them flat in the freezer until solid to save space.

What Can We Do With The Leftovers?

Leftover Korean-style Seaweed Soup (Miyeok Guk) is a treasure trove of culinary possibilities! Its versatile flavor profile makes it adaptable to numerous dishes. For instance, add it to a bowl of cooked rice for a comforting porridge-like meal.

This simple blend offers a healthy, easy-to-digest option, particularly beneficial on colder days. Alternatively, consider using your leftover soup as a base for a noodle dish. Add cooked udon or soba noodles for a new take on your seaweed soup.

Lastly, you could even enhance the soup with additional protein, such as tofu or extra beef, and a variety of vegetables for a hearty, one-pot meal.

Traditional Korean Style Seaweed Soup Recipe To Warm Your Soul

0 from 0 votes

Course: Soup Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

250

kcal

Korean Style Seaweed Soup is a traditional Korean dish known for its simplicity and nourishing qualities. Made with dried wakame seaweed, lean ground beef, and a flavorful combination of sesame oil, soy sauce, garlic, and salt, this soup offers a delightful umami taste.

Ingredients

• 1 Ounce 1 Dried Wakame (Brown) Seaweed

• 2 Teaspoons 2 Sesame Oil

• 1/2 cup 1/2 Extra Lean Ground Beef

• 1 Teaspoon 1 Salt

• 1 1/2 Tablespoons 1 1/2 Soy Sauce

• 1 Teaspoon 1 Minced Garlic

• 7 Cups 7 Water

Step-By-Step Directions

• Preparation Steps
  Soak the seaweed in enough water to cover it. Once softened, drain and cut into 2-inch pieces.
• Cooking
  Place a saucepan over medium heat. Add the beef, sesame oil, 1/2 tablespoon soy sauce, and a pinch of salt. Cook for 1 minute.
  Stir in the seaweed and remaining 1 tablespoon of soy sauce. Cook for another minute, stirring frequently.
  Pour in 2 cups of water and bring the mixture to a boil.
• Blending
  Stir in the garlic and the remaining 4 cups of water. Bring it back to a boil.
• Final Touches
  Cover the saucepan and reduce the heat to low. Allow the soup to simmer for 20 minutes.
  Taste and season with additional salt if needed.
• Serving
  Serve the soup hot, ideally with rice, for a traditional Korean meal.
• Additional Options
  You can add tofu or shellfish to the soup for extra protein. Use vegetable broth and tofu instead of beef for a vegan version. For a gluten-free option, ensure to use gluten-free soy sauce.
• EQUIPMENT LIST
• Cutting Board And Knife
• Large Saucepan Or Soup Pot
• Stirring Spoon
• Measuring Cups And Spoons
• Strainer

Notes

• Dried wakame seaweed can be found in most Asian grocery stores or online. Soak it in water for a few minutes before using, as it will rehydrate and expand.
• For a healthier option, use extra lean ground beef or substitute it with lean ground turkey or chicken.
• Adjust the amount of salt and soy sauce according to your taste preferences. Start with the recommended measurements and add more if needed.
• Feel free to customize the soup by adding vegetables like sliced onions, carrots, or mushrooms for extra flavor and nutrients.
• Be mindful of the sodium content, as both soy sauce and seaweed can be salty. Consider using reduced-sodium soy sauce if desired.
• Garnish the soup with chopped green onions or toasted sesame seeds for added freshness and texture.
• Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
• This soup pairs well with steamed rice and other Korean side dishes like kimchi or pickled vegetables for a complete and satisfying meal.

See Also

Miso Dumpling Soup (15 Minutes)

Nutrition Table