Korean Seaweed Birthday Soup

Korean Seaweed Birthday Soup (Miyeok-guk) Recipe

Ingredients:

• 2 cups dried miyeok (Korean dried seaweed)

• 8 cups water (for soaking and soup)

• 8 oz beef brisket or flank steak, thinly sliced (optional for extra flavor)

• 1 tablespoon sesame oil

• 3 cloves garlic, minced

• 2 tablespoons soy sauce (adjust to taste)

• Salt, to taste

Instructions:
1. Soak the Seaweed:
Place dried miyeok in a large bowl and cover with cold water. Soak for about 20–30 minutes until fully rehydrated and soft. Drain and rinse well, then cut into bite-sized pieces.
2. Prepare the Beef (Optional):
If using beef, slice thinly against the grain.
3. Cook the Beef:
Heat sesame oil in a large pot over medium heat. Add the beef and garlic, sauté until the beef is cooked through and fragrant.
4. Add Seaweed:
Add the soaked and cut seaweed to the pot. Stir and cook together for about 3–5 minutes.
5. Add Water and Season:
Pour in 8 cups of water. Bring to a boil, then reduce to a simmer. Add soy sauce and salt to taste.
6. Simmer:
Let the soup simmer gently for about 20–30 minutes to allow flavors to blend.
7. Serve:
Serve hot as a nourishing birthday soup.

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Notes:

• Miyeok-guk is traditionally eaten on birthdays in Korea to honor mothers and promote health.

• You can substitute beef with other proteins like mussels or tofu for different variations.

• Adjust seasoning according to taste preference.

Enjoy your wholesome Korean seaweed birthday soup!y soup!