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.
Print
Pin
Servings: 4
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
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.
Nutrition
Calories: 65kcal | Carbohydrates: 0.4g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 57mg | Sodium: 579mg | Potassium: 108mg | Fiber: 0.1g | Sugar: 0.1g | Calcium: 33mg | Iron: 0.3mg