Sogogi Miyeok Guk — Nourishing Beef & Seaweed Birthday Soup
This mineral-rich seaweed soup is the first meal Korean mothers eat after childbirth and the traditional birthday breakfast across Korea. Tender slices of beef simmer with rehydrated miyeok in a clean, deeply savory broth seasoned simply with garlic, soy sauce, and sesame oil. Each spoonful is a warm embrace of tradition, nutrition, and love.
Ingredients
- 1 oz dried miyeok (wakame seaweed)
- 6 oz beef brisket or sirloin, thinly sliced into bite-size pieces
- 6 cups water
- 1 tablespoon toasted sesame oil
+ 6 more ingredients
Instructions
Soak the dried miyeok in cold water for 15-20 minutes until fully rehydrated and expanded. Drain, squeeze out excess water, and cut into 2-inch pieces if the strands are very long.
Heat the sesame oil in a medium pot over medium-high heat. Add the sliced beef and sear for 2 minutes, stirring occasionally, until lightly browned on the outside.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rehydrated miyeok and stir-fry with the beef and garlic for 2 minutes, allowing the seaweed to absorb the sesame oil and beef flavors.
Pour in the 6 cups of water, increase heat to high, and bring to a boil.
Reduce heat to medium-low, add the soy sauce and fish sauce, and simmer for 25-30 minutes until the broth is rich and the beef is very tender.
Season with salt and pepper to taste. The soup should be clean-tasting but deeply savory.
Serve hot in bowls alongside steamed short-grain rice. Traditionally, the rice is spooned directly into the soup.
Nutrition Estimate
Per serving • Estimated by Blinner AI