Miyeok (brown seaweed) simmered in clear beef, mussel, or anchovy broth. Miyeok is rich in iodine and calcium and is known to be particularly beneficial for postpartum mothers, which is one reason Koreans eat Miyeokguk on birthdays as well as for other meals.
Ingredients (serve 4)
7 oz (200g) beef (brisket), 1 tablespoon soy sauce for soup, 1 teaspoon minced garlic, 1 oz (30g) dried seaweed, 2 tablespoons sesame oil, 8 cups water (2L), soy sauce for soup, salt, ground black, pepper as needed
1. Slice the beef thinly. Marinate the beef with soy sauce for soup and minced garlic.
2. Soak the dried seaweed in enough water for about 20 minutes to rehydrate. Cut the seaweed into bite-size pieces and squeeze out the excess water.
1. In a large saucepan, heat the sesame oil over high heat. When the oil is very hot, add the marinated beef and stir-fry until the outsides are browned.
2. Add the seaweed into the saucepan and stir-fry. Pour 8 cups of water and bring to a boil over high heat.
3. When it boils, reduce the heat to low and season the soup to taste with soy sauce for soup and salt if necessary. Cook for 20 more minutes and add ground black pepper.