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.

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.