Korean seaweed soup (miyeok guk or miyuk guk, 미역국) is a soup predominantly made with sea mustard also known as brown seaweed (undaria pinnatifida) or Japanese wakame. Korean seaweed soup is also known as birthday soup, as many Koreans eat this soup on their birthday. (However, people eat this on normal days just as often as well.)

INGREDIENTS FOR KOREAN SEAWEED SOUP, 3-4 SERVINGS

MAIN

• 15 g / 0.5 ounces dried seaweed(Miyeok / wakame)
• 120 g / 4.2 ounces beef chuck or round steak, sliced into smaller pieces
• 1/4 tsp fine sea salt (or more to taste)
• A few cracks black pepper
• 1 Tbsp sesame oil
• 1 1/2 Tbsp soy sauce (I used regular Kikkoman soy sauce)
• 1 tsp minced garlic
• 5 cups water

*1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE KOREAN SEAWEED SOUP

1. Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.

2. Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.

3. Pre heat a medium pot over medium heat (about 20 seconds). Add the sesame oil, seaweed and beef. Stir them well until the beef is partly cooked (about 2 mins). Add the soy sauce, garlic and water. Cover the pot and boil over medium – medium high heat until the meat is fully cooked (10 to 15 mins). Adjust the taste with more salt if needed.

4. Serve warm with a bowl of steamed rice and other Korean side dishes.