|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 3g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Korean seaweed soup (miyuk guk) is known as the birthday soup. That's because it's traditionally given to new mothers as they're recovering from childbirth. Many Koreans eat the soup during pregnancy, too, since it's regarded as good for both mother and unborn baby.
In another Korean tradition, those celebrating a birthday also eat miyuk guk, in this case with rice cakes. As birthday food, Korean seaweed soup honors the birthday person's mother and the sacrifices she made.
However, Korean seaweed soup isn't just for birthdays. It's actually a common soup in Korean households, and it's not unusual to see it on the menu for breakfast, lunch, or dinner at any time of year. It's also one of the few Korean soups that isn't spicy at all, so it's perfect for someone who enjoys Korean cuisine but who doesn't react well to fiery hot dishes.
Korean seaweed soup uses a different type of seaweed than sushi rolls and kimbap, which use roasted sushi sheets. The seaweed in this soup is tangled dried brown seaweed known as miyuk or sea mustard. Once you find the right seaweed, the other ingredients are ones you probably have in your pantry.
This is a light soup that's good for any meal of the day. Serve it with steamed rice.
Click Play to See This Easy Korean Seaweed Soup Recipe Come Together
1 ounce dried seaweed
1 tablespoon sesame oil
2 cloves garlic , finely chopped
2 tablespoons soy sauce
3 cups beef stock, or anchovy stock
1/4 tsp salt, to taste if needed
Gather the ingredients.
Rehydrate the seaweed by placing in a large bowl and covering with water for 30 minutes.
Drain the seaweed, squeeze out excess water.
Cut into 2-inch pieces.
In a soup pot over medium heat, sauté the seaweed in sesame oil for 2 minutes.
Add garlic and soy sauce and sauté for another 2 minutes.
Pour the stock into the pot and turn heat to high.
When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.
- 1 ounce of dried seaweed looks very small, but it rehydrates to about 2 cups
- Beef or anchovy stock works well. Vegetarians can use 1 1/2 cups vegetable stock and 1 1/2 cups of water instead.