Miyeok Guk is a Korean seaweed soup that is traditionally eaten for breakfast on one’s birthday. It’s often made for women who have just given birth as Miyeok (the seaweed) is known to be incredibly healing and nutritious. It then became a tradition as a sign of honor for your mom.
Ever since I can remember, this was one of my Grandma’s favorite recipes to make. She would always make a huge pot for us to enjoy, especially during winter. And of course, every year on my birthday, I would wake up to a warm bowl of Miyeok Guk.
This is such a special recipe to me, and it’s such a bonus that you only need a few simple ingredients to make!
Yield: A big pot – can serve 10 bowls ish
INGREDIENTS:
- 2 Short Ribs (around 500g – but can be more or less depending on your preference)
- 50g Dried Seaweed (Miyeok (Korean), Sea Mustard (English), Wakame (Japanese))
- Large handful of Garlic Cloves, peeled (~16 big cloves)
- 4 tbsp Soy Sauce (adjust to taste)
- 3 tbsp Fish Sauce (adjust to taste)
- Salt to taste
STEPS:
- Preheat oven to 180°C
- Gently score the short rib along the bone and across the meat to help it fall off the bone as it cooks
- Place the ribs on a baking tray lined with parchment paper
- Bake the ribs at 180°C for 20-30min. Until the meat is no longer bloody (this will keep the broth clean)
- When the ribs are almost done, soak the dried seaweed in cold water for 10mins. It should expand dramatically and become more green
- Rinse and drain the seaweed
- Add the ribs and all bits (fat) from the bottom of the tray into a large pot and place on medium heat. As the oil sizzles, add the garlic and all of the seaweed
- Gently stir the ingredients until the garlic is fragrant
- Then add enough water to fully submerge all of the ingredients
- Place a lid on the pot and bring it to a boil then lower the heat to simmer the soup for 30min
- Add the soy sauce and fish sauce. Stir then add salt to taste
- Remove the short rib and the meat should easily pull off the bone. Slice the meat into bite size pieces then add everything back into the soup, including the bone
- Simmer for another 15min and enjoy!
- Pair it with a bowl of rice and kimchi for a simple but delicious meal
STORAGE:
Portion into airtight containers and store in your fridge. Only re-heat the amount you want to drink! If you cannot finish it within the week it is made, I would recommend freezing it so that it can last longer.
