In Korea, seaweed soup is often eaten by pregnant women before and after they’ve given birth. The nutrients in the seaweed are thought to help keep the mother and baby strong, and also help with post-birth recovery and production of breast milk. Miyeok Guk is also known as “birthday soup” as it symbolizes the continuation of health.

Miyeok Guk – Korean Seaweed Soup

Miyeok Guk is a warm and healthy soup. It's easy to make and makes for a nice lunch on a cold day. Pregnant women often eat it every day to keep their growing babies well nourished. It's also served on birthdays.

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Course: Soup

Cuisine: Korean

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Medium bowl
Small bowl
Medium saucepan
Colander

Ingredients

½ oz Dried seaweed (Sub: kale)
5 oz Shrimp, omit for vegetarian (Sub: sliced beef steak)
¼ tsp Salt and pepper
1 tbsp Sesame oil
1½ tbsp Soy sauce
1 tsp Minced garlic
5 cup Water

US Customary – Metric

Instructions

Soak seaweed in cold water for 10 minutes. Drain and then rinse a few times. If not precut, Cut into lengths the size of your little finger. Set aside.
Combine shrimp (or beef slices) with the salt and pepper in a small bowl, Mix well and set aside.
Preheat a pot over medium heat for 20 seconds. Add sesame oil, seaweed, and shrimp. Stir fry for 2 minutes. Add the garlic, soy sauce, and water. Cover and boil over medium heat for 10 minutes. Adjust for salt.
Serve warm with rice and Korean side dishes.