Super Simple Dried Seaweed Soup (Miyeokguk)
Effortlessly Boil Miyeokguk: An Ultra-Simple Recipe
Tired of complex Miyeokguk recipes? Learn the super simple method I learned from my mom! This recipe uses minimal ingredients for maximum flavor, resulting in a comforting and delicious Korean seaweed soup that’s perfect for any meal.
Main Ingredients- Dried Seaweed (Miyeok) – enough for 20 servings (approx. 100g)
Seasoning- 1 Tbsp Sesame Oil
- 1 Tbsp Dashida (or beef bouillon powder)
- 1 Tbsp Coarse Sea Salt (adjust to taste, or use soy sauce)
- 2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Dashida (or beef bouillon powder)
- 1 Tbsp Coarse Sea Salt (adjust to taste, or use soy sauce)
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the dried seaweed for 20 servings (approximately 100g). Soak the dried seaweed in cold water until fully rehydrated; this usually takes about 10-15 minutes. Once softened, drain the seaweed in a colander and cut it into bite-sized pieces with scissors for easier eating. Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the prepared seaweed and stir-fry for about 5-7 minutes. It’s important to sauté the seaweed well until it becomes tender and releases its subtle oceanic flavor.
Step 2
While stir-frying the seaweed, add the seasoning ingredients. Incorporate 1 tablespoon of Dashida (or beef bouillon powder), 1 tablespoon of coarse sea salt, and 2 tablespoons of minced garlic. Stir everything together to ensure the seasonings are evenly distributed and coated on the seaweed. Sautéing the seasonings with the seaweed at this stage enhances the depth of flavor.
Step 3
Once the seaweed is sufficiently stir-fried, it’s time to add water. Begin by adding just enough water to generously cover the seaweed (about 500ml or 2 cups). Bring this to a boil over high heat. As it boils, you’ll notice the seaweed releasing its essence, turning the broth milky white and opaque.
Step 4
After the initial milky broth has formed, gradually add the remaining water until you reach your desired soup consistency. (The total amount of water should be around 1 to 1.5 liters, but feel free to adjust based on your preference.) Pro Tip: If the water you used to rehydrate the seaweed is clean, you can reuse it as part of the broth for an even richer flavor. Boiling a concentrated broth first and then diluting it can create a deeper taste.
Step 5
Once the soup comes to a rolling boil, reduce the heat to medium-low and let it simmer for another 10-15 minutes. The longer it simmers, the more the seaweed’s characteristic savory aroma will develop, and the broth will become creamier and richer. A wonderfully appetizing smell will fill your kitchen. Taste and adjust the seasoning with additional salt or soy sauce if needed.
Step 6
This recipe makes a generous 20 servings, perfect for making a large batch to enjoy over several days. If you’re a fan of Miyeokguk, it won’t last long! You can achieve such a deep and delicious flavor with just a few simple ingredients and minimal effort. Add a bowl of warm comfort to your table.
