Korean Cooking: Miyeokguk

10 Aug

Over the last 7 months I’ve been exposed to a ton of delicious (and not so delicious!) Korean food. The great thing about most food these days is you can do it the hard way or the easy way there is a ton of instant mixes and shorts cuts you can use for which I will post later but now I’ll share just a couple of recipes his parent have shared with me.


Miyeokguk literal translation in Sea Mustard Soup . The sea mustard is called wakame. It looks like seaweed to me but hey what do I know. You can find it dried in large bundles in most supermarkets. BEWARE~ a little goes a loooong way. I used a half a palm of dried miyeok and after it was fully hydrated it filled up my entire popcorn bowl!!! Through out my time in Korean I’ve been told repeatedly about the healing powers of food.  Food is largely viewed as medicine here. Miyeok is a true super food packed with a ton of calcium, iodine. Its very popular among mothers and expecting mothers.

Miyeokguk has slowly become one of my favorite foods to make and it ridiculously easy.

Prep time 20 minutes

Cook time: 10 minutes



Miyeok (special seaweed)- this greatly varies in price. This particular miyeok is from Jeollanamdo (where my bf mom is from) and this bag runs anywhere from 50,000-70,000 KRW.


1 tbsp Beef Broth Powder (Beef Bullion basically but Korean style)

1 diced garlic clove

1 tsp sesame oil

a pinch of sea salt



You want to use about a half a palm of miyeok-it will be moooore than enough.



IMG_2651IMG_2649After cutting it put it in the bowl of water and wash it then put it back into the bowl and let it sit for 5 minutes.






While it stewing in the cold water  throw the sesame oil and garlic.




IMG_2664I unfortunately burned the hell out of the garlic in this picture but you get the idea. After the seaweed has substantially expanded, toss it in with the sesame seeds, garlic, sesame oil, sea salt and beef powder. Mix it up really well and toss it in to the boiling pot of water.


After it boils for a couple of minutes it’s good to go 🙂 ENJOY!







P.S. This soup only has a self life of a day. Don’t freeze it! If you want to pre-make the seaweed spices and garlic mix you can but again don’t try to save it in the fridge for more than two days because it gets FUNKY!


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