5 Delicious and Easy-to-Make Korean Seaweed Soup Recipes Miyeokguk

Kapanlagi.com - Korean seaweed soup or Miyeokguk is a traditional dish that holds deep meaning in Korean culture. This warm soup is not only famous as a must-have dish during birthday celebrations, but it is also believed to be a restorative food for mothers who have just given birth.

With a combination of nutrient-rich seaweed and savory broth, Miyeokguk serves as a comfort food that is healthy and easy to make at home. The soft texture of the seaweed combined with the broth creates a deliciousness that you must experience.

Let's take a look at various variations of Korean seaweed soup recipes or Miyeokguk that you can try to warm up your stomach. Come on, let's check it out, KLovers!

1. Traditional Korean Seaweed Soup

Illustration (credit: pixabay.com)

This is Miyeokguk, a traditional Korean seaweed soup made from seaweed and thinly sliced beef with a savory and nutritious broth. Here are the steps to make it:

- Ingredients:

* 30g dried seaweed

* 200g thinly sliced beef

* 2 cloves of minced garlic

* 1 tbsp sesame oil

* 2 tbsp soy sauce

* Salt and pepper to taste

* 8 cups of water

How to make:

1. Soak the seaweed in cold water for 10 minutes, then cut it into pieces

2. Sauté the beef with sesame oil and garlic

3. Add water, bring to a boil

4. Add the soaked seaweed

5. Season with soy sauce, salt, and pepper

6. Cook on low heat for about 20 minutes

7. Serve warm.

2. Seafood Seaweed Soup

Seafood seaweed soup is a preparation of miyeokguk with added shrimp and shellfish, presenting a fresh ocean flavor. Here is how to make one of these Korean seaweed soups:

- Ingredients:

* 25g dried seaweed

* 200g peeled shrimp

* 150g peeled shellfish

* 2 cloves of garlic

* 1 piece of ginger

* 2 tbsp sesame oil

* Salt and pepper

* 6 cups of water

Instructions:

1. Soak the seaweed until it expands

2. Sauté the garlic and ginger in sesame oil

3. Add water, wait for it to boil

4. Add the seaweed and seafood

5. Season with salt and pepper

6. Cook until the seafood is done

7. Remove and serve.

3. Seaweed Soup with Tofu

Illustration (credit: pixabay.com)

This variant of Korean seaweed soup is miyeokguk that combines seaweed with tofu and eggs, creating a soft texture with a simple savory broth. Here is how to make one of these Korean seaweed soups:

- Ingredients:

* 20g dried seaweed

* 2 pieces of diced white tofu

* 2 beaten eggs

* 2 cloves of garlic

* 1 tbsp soy sauce

* Salt and pepper

* 6 cups of water

Instructions:

1. Soak the seaweed until soft

2. Boil water, add garlic

3. Add the seaweed and tofu

4. Season with soy sauce, salt, and pepper

5. Slowly pour in the beaten eggs while stirring

6. Cook until done

7. Serve warm.

4. Kimchi Seaweed Soup

This soup is a Korean seaweed soup combined with kimchi and beef, producing a distinct spicy and sour flavor characteristic of Korea that is appetizing. Here’s how to make it:

- Ingredients:

* 25g dried seaweed

* 100g kimchi

* 150g beef

* 2 cloves garlic

* 1 tbsp Korean chili paste (gochugaru)

* Salt and mushroom broth

* 7 cups water

How to make:

1. Soak the seaweed

2. Sauté the beef with garlic

3. Add water and kimchi

4. Add the seaweed

5. Add chili paste, salt, and broth

6. Cook until boiling and the beef is tender

7. Serve while warm.

5. Seaweed Soup with Miso

Illustration (credit: pixabay.com)

This Korean seaweed soup is a combination of miyeokguk with Japanese miso paste and silken tofu, resulting in a savory broth with a unique Asian flavor. Here’s how to make it:

- Ingredients:

* 20g dried seaweed

* 2 tbsp miso paste

* 100g silken tofu

* 2 stalks green onions

* 1 tbsp sesame oil

* 6 cups water

How to make:

1. Soak the seaweed until soft

2. Boil the water

3. Add the seaweed

4. Dissolve the miso paste in a little hot water

5. Add the miso solution to the soup

6. Add the silken tofu

7. Add sesame oil and green onions

8. Serve while warm.

These are some recipes for Korean seaweed soup that you can make at home. Of course, you can try these recipes right away because, if not now, when else?

(kpl/dhm)