A Korean soup traditionally served during birthdays, miyeok guk is also given to nursing mothers to stimulate milk production. It isn’t my birthday and I’m not a nursing mom but there is no reason why this light and delicious soup cannot be enjoyed any time of the year.
There is a vegetarian version of this dish and there is the version that includes thinly sliced beef among the ingredients. I like the one with beef. Most recipes recommend sirloin or tenderloin; I had neither. I used beef brisket that had been boiled and sliced and already very tender.
- Place the dried seaweed in a bowl and pour in enough water to cover. Soak until swollen, about 15 minutes (see photos). Rinse well under the tap. Cut or tear into smaller pieces, i.e., the size that you find easier to eat.
Heat the sesame seed oil in a pan. Add the seaweed, beef and garlic and cook for a few seconds or just until fragrant. Pour in the broth. Season with soy sauce (and salt, if necessary). Bring to the boil, lower the heat, cover and simmer for about 20 minutes. Serve hot.
Cooking time (duration): 45 minutes
Number of servings (yield): 2
Meal type: lunch