Korean Seaweed Soup
On my birthday, I always get a call from a family member asking if I had my Korean Seaweed Soup (미역국). Seaweed Soup is a healthy dish which is a traditional birthday soup for Koreans. It’s often given to pregnant and nursing women because it is thought to help with healthy breast milk production and helps with recovery after birth.
This Seaweed Soup recipe is quick and easy to make since I used convenient cut seaweed which takes no soaking time. Serve with a bowl of rice and turnip kimchi.
This recipe makes about 3 servings
- 1 cup dried cut seaweed
- 4 oz thinly sliced ribeye
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 5 1/2 cups water
- 1 1/4 teaspoon salt
- Soak the dried cut seaweed in water for about 5 to 10 minutes. When soft, drain the water.
- Cut the beef into smaller 1/2 inch pieces. Bring 5 1/2 cups of water to a boil in a large pot. While the water is coming to a boil, heat another pan. When hot, add sesame oil and beef. Slightly brown the beef and then add a 1/2 tablespoon minced garlic.
- Stir and add the drained seaweed. Stir for about a minute. Add the ingredients to the pot of boiling water. Also add in another 1/2 tablespoon minced garlic and 1 tablespoon soy sauce. Cover and reduce heat to medium. Let it simmer for 10 to 15 minutes and then add 1 teaspoon to 1 1/4 teaspoon salt to season. Serve with a bowl of rice and kimchi. I personally like the Turnip Kimchi (깍두기).