Delicious Korean Seaweed Soup Recipe (Meyeuk Gook)

Korean seaweed soup recipe is simple and nutritious to make! Let’s see how to make the recipe to enjoy on birthdays or any other day.

Why for Birthdays?

Korean seaweed soup (meyeuk gook) is traditionally eaten by mothers who recently gave birth. It’s thought that the seaweed is packed with nutritious minerals that help produce breast milk (true.. may not be true…)

That said, meyeuk gook is traditionally eaten for breakfast on birthdays to celebrate one’s mother.

What Does it Taste Like?

The seaweed is packed with umami flavor. It’s simply delicious, subtle, yet flavorful. You don’t really taste the sea or saltwater. It’s just a bowl of good flavor.

How Long to Store

You can store the soup in the refrigerator for 3-4 days. Just reheat whenever you’re ready to eat!

Basic Sunday

Korean Seaweed Soup Recipe

A delicious bowl of Korean seaweed soup eaten by new mothers and on birthday's!

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Servings: 6

Course: Main Course, Soup

Cuisine: Korean

Ingredients Method

Ingredients

  

• 15-20 gram Dried Seaweed Don't need a lot. It'll bloom in water.
• 2 tsp Sesame seed oil
• 1-2 tsp Salt
• 2 tbsp Fish sauce
• 2 tsp Dashida (Korean beef stock powder)

Beef Stock

• 300 gram Beef (brisket, chuck, round steak, etc) I like to use chuck round steak
• 1/2 onion
• 1 Bunch green onion
• 1 tbsp minced garlic
• 100-150 gram Korean radish, peeled and sliced into thick rounds/chunks optional but adds depth of flavor and subtle sweetness

Method

 

1. Soak the dried seaweed in cold water for about 30 minutes, or until fully rehydrated
   15-20 gram Dried Seaweed
2. Lightly rinse the beef under cold water, pat it dry with paper towels, and cut it into 4 evenly sized chunks
   300 gram Beef (brisket, chuck, round steak, etc)
3. Add the beef to a large pot of boiling water along with onion, green onion, minced garlic, and/or Korean radish. Once it returns to a boil, reduce the heat to medium-low or low and let it simmer for 45 minutes
   1/2 onion, 1 Bunch green onion, 1 tbsp minced garlic, 100-150 gram Korean radish, peeled and sliced into thick rounds/chunks
4. Drain the soaked seaweed and gently squeeze out the excess water
5. Chop the seaweed into bite-sized pieces
6. Remove the beef from the stock and set it aside to cool. Discard the onion, green onions, and radish from the pot. Save the stock.
7. Once the beef is cool enough to handle, shred the meat into bite-sized pieces
8. In a large pot, heat a drizzle of sesame oil over medium heat. Add the chopped seaweed and continuously stir for about 5 minutes to bring out its deep umami flavor
   2 tsp Sesame seed oil, 15-20 gram Dried Seaweed
9. Add 10 cups of water to the pot, along with fish sauce, 1 teaspoon of salt, and dashida (Korean beef soup stock powder). Stir to combine
   2 tbsp Fish sauce, 2 tsp Dashida (Korean beef stock powder), 1-2 tsp Salt
10. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes
11. Taste the soup and adjust the seasoning as needed. Add the shredded beef back into the pot and simmer for another 10 minutes