Simply Delicious! Basic Seaweed Soup (Miyeokguk) Made with Just Seaweed
Fridge Raid Success! The Ultimate Miyeokguk Recipe with Deep Flavor, No Complicated Ingredients Needed
My wife requested Miyeokguk, so I opened the fridge to find… no beef, no oysters, no dried pollock, not even clams! Nothing to make Miyeokguk with. I considered going grocery shopping but thought, ‘Can’t I make it delicious with just seaweed?’ So, I decided to give it a try! (The truth is, I just didn’t want to go out…).
Today, I’m sharing a simple yet fantastic recipe for Miyeokguk that achieves a deep and refreshing flavor using only seaweed. You can create a wonderful meal without any complicated ingredients. Shall we get started?
Main Ingredients- 20g dried seaweed (after rehydrating)
Seasonings- 1 Tbsp perilla oil or sesame oil
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1/3 Tbsp salt (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil or sesame oil
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1/3 Tbsp salt (adjust to taste)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare 20g of dried seaweed. Soak it in cold water for about 20-30 minutes until fully rehydrated. Once soft, rub the seaweed thoroughly with your hands under running water to remove any dirt or impurities. This step is crucial for a clean-tasting soup.
Step 2
Gently squeeze the excess water from the cleaned seaweed, but don’t wring it out completely. Cut the seaweed into bite-sized pieces, about 2-3 cm wide. Place the cut seaweed in a colander to drain any remaining water naturally. Letting it sit for a bit will improve its texture.
Step 3
Now, take a pot and place it over medium-low heat. Add 1 tablespoon of perilla oil or sesame oil. Let the oil heat up slightly until a fragrant aroma is released.
Step 4
Once the oil is warm, add the prepared seaweed and 1 tablespoon of minced garlic. Stir-fry over medium-low heat for about 2-3 minutes, ensuring the seaweed absorbs the oil and garlic flavors without burning. This sautéing process deepens the seaweed’s natural taste.
Step 5
Add about 500-700ml of cold water (or anchovy-kelp broth if you have it, but plain water is fine too) to the sautéed seaweed. Turn the heat up to high and bring the soup to a rolling boil.
Step 6
Once boiling, reduce the heat to medium-low and let the soup simmer for about 5-10 minutes, or until the seaweed is tender. After the seaweed has softened, add 2 tablespoons of soy sauce for soup (Guk-ganjang) and continue to simmer for another 5 minutes to allow the flavors to meld beautifully.
Step 7
Finally, taste the soup and adjust the seasoning with about 1/3 tablespoon of salt, or to your preference. (Since Guk-ganjang is already salty, it’s best to add salt gradually). Once the salt is adjusted, simmer for just a moment longer. Your delicious and wholesome Miyeokguk, made with just seaweed, is now complete! Enjoy it piping hot with a bowl of rice.
