Cook and Scale
Miyeokguk Seaweed Soup
4 servings · 40 min total
A silky, mineral-rich Korean seaweed soup simmered with mussels in a savoury broth — traditionally eaten to celebrate birthdays and new beginnings.
Ingredients
- 30 g dried seaweed, soaked
- 200 g mussels
- 1 tbsp sesame oil
- 3 garlic, minced
- 2 tbsp soy sauce
- 1 ml beef stock
- 1 tsp salt
- 1 tsp sesame seeds
Contains: Gluten, Soy, Molluscs, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the seaweed — Soak the dried seaweed in cold water for 15 minutes until fully softened and expanded, then drain and cut into shorter strands.
- 2.
Stir-fry the seaweed — Heat the sesame oil in a pot, add the garlic and softened seaweed, and stir-fry for 5 minutes until fragrant.
- 3.
Sear the mussels — Add the mussels and soy sauce, and cook for 5 minutes until the mussels are lightly seared.
- 4.
Simmer the broth — Pour in the beef stock, bring to a boil, and simmer for 15 minutes until the seaweed is very tender and the broth is rich.
- 5.
Season and serve — Season with salt, scatter with sesame seeds, and serve hot as a comforting side.