Nourishing Pork and Seaweed Soup (Miyeok-guk)
Nourishing Pork and Seaweed Soup (Miyeok-guk)
How to Make Delicious and Hearty Pork and Seaweed Soup
This is a comforting bowl of pork and seaweed soup (Miyeok-guk), known for its tender texture and rich, savory broth. It’s perfect for warming you up on a chilly day and makes for a satisfying meal.
Main Ingredients- Dried seaweed (Miyeok) 4 handfuls (approx. 20-30g)
- Pork shoulder or front leg meat 250g
Seasonings and Condiments- Korean soup soy sauce or fish sauce 3 Tbsp
- Korean soup soy sauce or salt 1/2 Tbsp (for adjusting taste)
- Sesame oil 2 Tbsp
- Rice wine or Mirin 1 Tbsp (to remove pork odor)
- Korean soup soy sauce or fish sauce 3 Tbsp
- Korean soup soy sauce or salt 1/2 Tbsp (for adjusting taste)
- Sesame oil 2 Tbsp
- Rice wine or Mirin 1 Tbsp (to remove pork odor)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water until it’s fully rehydrated. This usually takes about 20-30 minutes, and the volume will increase significantly. Once rehydrated, rinse the seaweed thoroughly several times under cold water, squeeze out any excess moisture, and then cut it into bite-sized pieces, about 3-4 cm in length.
Step 2
Lightly pat the pork shoulder or front leg meat to remove any excess blood. Then, cut the pork into relatively large pieces, similar in size to the cut seaweed. Cutting them too small might cause them to break apart during cooking, so aim for substantial pieces.
Step 3
Heat a pot over medium-high heat and add 2 Tbsp of sesame oil. Add the cut pork and stir-fry until the exterior starts to brown. Once the pork begins to cook, add 3 Tbsp of Korean soup soy sauce (or fish sauce) and 1 Tbsp of rice wine (or Mirin). Continue to stir-fry, which helps to remove any pork odor and adds depth of flavor.
Step 4
When the pork is partially cooked, add the prepared seaweed to the pot. Stir-fry everything together for another 1-2 minutes. Lightly sautéing the seaweed enhances the richness of the broth. After stir-frying, pour in plenty of water (about 1.5 to 2 liters). If you prefer a clearer broth, you can use anchovy and kelp stock instead.
Step 5
Bring the soup to a boil over high heat. Once it starts boiling, reduce the heat to medium and let it simmer gently. Continue to cook for about 15-20 minutes, or until the pork and seaweed are tender. Finally, season the soup with 1/2 Tbsp of Korean soup soy sauce (or salt) to taste. Adjust the seasoning further if needed. For children, it’s often best to offer salt separately so they can adjust the taste to their preference.
