Miyeok Muguk - Seaweed Radish Soup
Seaweed and vegetables simmered together until tender in a rich flavorful broth.
Miyeok Muguk - Seaweed Radish Soup
Serves 4
A light flavorful soup sometimes referred to as “Birthday Soup” as this soup is given to new mothers, miyeok guk is eaten year-round and a favorite in Korea. Though not traditional, I like to add mu or Korean radish and a tiny bit of carrot to the soup for a pop of color.
As someone who grew up eating collard greens, miyeok is very similar in flavor with the pleasant addition of a slight briny quality. Because of this, miyeok is definitely considered comfort food for me as it tastes so similar to something I grew up eating.
“Recipe Tips:
1. When looking for the correct seaweed in your Asian grocery store, look for something with “miyeok” in the name and/or a picture of seaweed in soup on the package.
2. To make this soup vegan, use vegetable broth or water, omit the beef and replace the fish sauce with an aditional tablespoon of soup soy sauce or yondu.”
Ingredients
15g (0.50 oz) myeok seaweed, soaked 30 mins in cold water, drained and cut into bite sized chunks
1T sesame oil
150g (1/3 lb) beef brisket or chuck, cut into bite sized dice - optional
230g (0.50 lb) Korean radish, cut into .25 inch sticks
70g (0.50 c) onion, sliced with the grain
50g (0.50 c) carrot, small dice - optional
2 T soup soy sauce
1 T fish sauce
0.50 t kosher salt
0.25 t pepper
1,300ml (6.5 c) water
60g (4) scallions, sliced
5 garlic cloves, minced
Recipe Know-how
1. Heat the sesame oil in a medium pot over medium heat.
Add the seaweed and saute for 5 minutes.
Add the beef and saute for 5 – 7 minutes longer or until the beef is no longer pink.
Add the onion, carrot, soy sauce, fish sauce, salt and pepper to the pot along with the water.
Bring to a boil covered.
Reduce to a simmer and cook, covered for 40 minutes.
Add the scallions and garlic.
Simmer for 10 minutes longer.
Taste and adjust seasoning adding soy or salt as necessary.
2. Serve with rice and kimchi.
