Clear Seaweed Soup (Miyeok-guk): A Taste of the Sea
How to Make Refreshing and Light Miyeok-guk
A clear and refreshing Miyeok-guk (Korean seaweed soup) bursting with the fragrant essence of the sea. This recipe is simple enough for anyone to make, creating a deeply savory broth that whets the appetite. It’s perfect for breakfast or as a hangover cure.
Ingredients
- Water 750ml (about 3 cups)
- Dried seaweed 2 handfuls (approx. 10-15g)
- Soy sauce for soup (Guk-ganjang) 1/2 Tbsp
- Anchovy sauce (Myeolchi-aekjeot) 1 Tbsp
- Minced garlic 1/2 Tbsp
- Salt 2 pinches (adjust to taste)
Cooking Instructions
Step 1
First, prepare the dried seaweed. Soak 2 handfuls of dried seaweed in cold water for about 10 minutes until fully rehydrated. Once softened, rinse lightly and squeeze out excess water. This step helps to reduce any potential fishy odor and results in a cleaner broth.
Step 2
Now, pour 750ml of water into a pot. Add the rehydrated seaweed, 1/2 Tbsp of soy sauce for soup, 1/2 Tbsp of minced garlic, 1 Tbsp of anchovy sauce, and 2 pinches of salt. Using anchovy sauce will significantly enhance the savory depth of the soup. (Optional: For an even richer flavor, you can add a small amount of MSG.) Turn the heat to high and stir as you bring all the ingredients to a boil.
Step 3
Once the soup reaches a rolling boil, reduce the heat to medium and continue to simmer for another 2 to 3 minutes. This allows the flavors of the seaweed to fully infuse into the broth. When the soup has become beautifully clear and well-infused, turn off the heat. Your delicious clear Miyeok-guk is ready to be enjoyed! It pairs wonderfully with a warm bowl of rice.
