Post Natal Seaweed Soup
Nourishing Your Soul with Korean Seaweed Soup (Miyuk Guk)
Looking for a comforting and deeply nourishing soup? Look no further than Miyuk Guk, Korean Seaweed Soup! This isn’t just a delicious meal; it’s a traditional Korean dish often served on birthdays, to new mothers, and during times of recovery. It’s believed to promote health, vitality, and good fortune. But you don’t need a special occasion to enjoy this incredibly flavorful and easy-to-make soup!
This recipe delivers a beautiful balance of savory umami from the seaweed and tamari, with a subtle hint of garlic and sesame. It’s packed with essential minerals and vitamins, making it a perfect addition to your wellness routine. We’ve included options for both traditional and vegan versions, so everyone can enjoy this heartwarming dish.
What makes Miyuk Guk so special?
Korean seaweed, known as miyuk, is incredibly rich in iodine, calcium, and iron. It’s a fantastic source of nutrients for overall health and well-being. The slow simmering process allows the flavors to meld beautifully, creating a deeply satisfying and comforting soup. The addition of oysters or clams (optional) adds a delightful briny flavor and extra nutrients. For a vegan version, we’ve swapped those out for dried shiitake mushrooms, which provide a similar umami depth.
Tips for the Best Miyuk Guk:
- Soaking the Seaweed: Don’t skip the soaking step! This rehydrates the seaweed and removes any excess salt. An hour is ideal, but you can soak it overnight in the refrigerator.
- Simmering Time: The longer you simmer the soup, the more flavorful it becomes. An hour is a good starting point, but feel free to let it simmer longer for a richer taste.
- Adjusting the Salt: Tamari sauce provides a good base of saltiness, but be sure to taste and adjust as needed. Remember that seaweed also contains natural salt.
- Garnish Generously: Fresh scallions add a beautiful pop of color and freshness. Don’t be shy with the garnish!
Frequently Asked Questions
Q: What kind of seaweed is used in Miyuk Guk?
A: Miyuk (미역) is the specific type of dried seaweed used. It’s a brown seaweed readily available at Asian grocery stores and online.
Q: Can I use fresh seaweed instead of dried?
A: While you can use fresh seaweed, dried seaweed provides a more concentrated flavor and is the traditional choice. If using fresh, you’ll need a much larger quantity.
Q: Is Miyuk Guk vegetarian/vegan?
A: Traditionally, Miyuk Guk is made with anchovies or clams. However, our recipe includes a vegan option using dried shiitake mushrooms.
Q: Can I freeze Miyuk Guk?
A: Yes! Miyuk Guk freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What does Miyuk Guk taste like?
A: It’s a savory, umami-rich soup with a subtle ocean flavor. The garlic and sesame oil add warmth and depth, while the scallions provide a fresh finish.
Korean Seaweed Soup (Miyuk Guk)
Ingredients
- 1 cup dried seaweed soaked in water for 1 hr
- 1 tablespoon avocado oil
- 4 tablespoons tamari sauce
- to taste sea salt
- 8 cloves garlic roughly chopped
- 3 scallions 2 left whole, 1 finely chopped
- 1 tablespoon sesame oil
- 6-8 cups water
- 1/2 cup oysters/clams Optional
- 1/4 cup dried anchovies Optional - replace with shiitake mushrooms for vegan
- 1/4 cup dried shiitake mushrooms Vegan alternative to anchovies
Instructions
- In a large pot, heat avocado oil and sauté garlic with oysters/clams, if using, for a few minutes until aromatic but not browned. If keeping vegan, just sauté garlic.
- Add soaked seaweed, cut into smaller pieces, to pot and sauté for a few more minutes.
- Add water, dried anchovies (or dried shiitake mushrooms), and 2 whole scallions. Add sesame oil and tamari sauce.
- Reduce heat and simmer for about 1 hour.
- Remove anchovies and scallions with a slotted spoon and discard.
- Add salt to taste.
- Add a few fresh scallions when serving. Serve hot.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
