Miyeokguk (Korean Seaweed Soup)

Ever cook with miyeok/wakame seaweed before? Here’s my grandma and mom’s recipe for miyeokguk, a healthy, umami, comforting Korean seaweed soup that Maddy and I both love. The umami comes from the beef, seaweed, sesame oil and sesame seeds and the sharpness of the garlic gives it dimension. It’s just so good (though it may look weird to seaweed newbies) and soooo healthy.

For specific visuals, take a look at Caroline’s miyeokguk video.

Ingredients

• 2 lbs of flank steak or chuck roast (preferred bec. softer)

• 3/4 package of miyeok/wakame seaweed

• 1 small head of garlic, crushed

• 1 medium onion, sliced

• 6-qt Instant Pot (regular pot also works)

• 2 tbs toasted sesame seeds

• 2 tbs sesame oil

• 1/3 cup of soup soy sauce gukjanjang

Directions

Soak beef and seaweed separately in water for at least 30 minutes. Rinse both. Add garlic and onion. Fill Instant Pot to the max with water (or about 6 quarts to a pot). Pressure cook for 2 hours to get both beef and seaweed super soft (or simmer in the regular pot for at least two hours depending on how soft you want your beef and seaweed). After the Instant Pot is done or while the soup is simmering, add the soup soy sauce. Stir and enjoy with rice!

Reprinted with permission from Caroline Shin as originally published here on their Cooking with Granny episode.