Korean citizens eat miyeokguk on birthdays as well as for regular meals. Miyeokguk is also the number 1 postpartum food in Korea because of its amazing health benefits. Miyeokguk is also very soothing for your stomach.
Miyeok (Seaweed) is considered to be one of the super foods even in North American even though it’s not in the normal American diet. It is a great source of calcium, iodine, fibre, omega acids, vitamin B1 & B3, while low in calorie. People believe that its health benefits are infinite; metabolism regulation, blood purification, constipation relief, detoxification, anti-carcinogen, anti-aging, etc.
Koreans eat miyeokguk on birthdays to remember mothers’ hard work in giving birth and raising their children.
In southern parts of Korea, people make miyeokguk with seafood like oyster, clam, sea urchin, rock fish, abalone, etc instead of beef. You can also use chicken of you don’t eat red meat.
This is my first time cooking seaweed soup in my life and it's going well for me.
The Ingredients (Serves 4 – 6);
Dried Seaweed – 55 g (2 oz), soaked in cold water for 10 minutes
Sesame Oil – ½ Tbsp.
Crushed Garlic – 1 Tsp
Beef or Shelled Clams – 500 g (1 Ib 1 ½ oz), diced
Water – 2.5 – 3 liters (80 – 96 fl oz / 10 – 12 cups)
Korean Soy Sauce of Fish Sauce – To taste
**In my case, I use anchovies to replace beef. It depends on you.
1. Drain seaweed and cut into smaller pieces.
2. Heat sesame oil in a large pan and add crushed garlic, seaweed, beef or clams. Stir-fry over high heat for 5 minutes.
3. Add water and bring to the boil. Reduce heat to low and simmer for 40 – 50 minutes.
4. Add soy sauce or fish sauce to taste. Ladle into individual bowls and serve.
Try it by yourself..