Korean Seaweed Soup (Miyeok-guk)

A comforting and nutritious Korean seaweed soup, Miyeok-guk is traditionally enjoyed for its health benefits and is often served during birthdays or postnatal care. This recipe is simple yet delicious, perfect for a light meal.

Steps

1. Rinse the dried miyeok under cold water and soak it in water for about 20-30 minutes until it expands. 2. Drain the seaweed and cut it into bite-sized pieces. 3. In a pot, heat the sesame oil over medium heat and add the minced garlic, cooking until fragrant. 4. Add the soaked miyeok to the pot and stir-fry for 2-3 minutes. 5. Pour in 1 cup of water and bring it to a simmer. 6. Add soy sauce and salt, then let it cook for about 10 minutes. 7. If using, add the cubed tofu and cook for another 2-3 minutes until heated through. 8. Finally, sprinkle with chopped green onion before serving.

1 cup dried miyeok (seaweed) 1 cup water 1/2 tablespoon sesame oil 1/2 garlic clove, minced 1/2 tablespoon soy sauce 1/4 teaspoon salt 1/4 cup tofu, cubed (optional) 1 green onion, chopped