Quick recipe for Korean Seaweed soup with Tuna (Miyeok guk)
Updated: May 29
This is one of my favorite soups and many of my friends' favorites too. It is so simple to make and yet so healthy and so nice! In fact, I made it the other day and it was my friend who "ever-so-gently" asked me to put the recipe up on my blog. Well, I was like, yes, that's a good idea, because it gives me another post idea, which soon was encountered with 'ah, I can't be bothered' mind. Arrrggghh. Oh well, when I know I need to do something but can't be bothered to do it, I just do it and get it out of the way, so the thought doesn't hang in my mind. Let's do it, shall we?
About Miyeok Guk (미역국)
Miyeok Guk is a Korean soup made with miyeok (aka wakame or dried seaweed), which is a sea vegetable (edible seaweed). It is typically made with beef but today I am making it with a canned tuna. Miyeok is rich in iodine, iron, and calcium and many people eat it to lower their cholesterol.
Miyeok Guk is traditionally eaten on birthdays or after giving birth because of the nutrients contained in miyeok that help with recovery and it is thought to symbolize longevity and good health.
How to make Miyeok guk with Tuna
Ingredients (for 3-4 servings)
15g Miyeok (dried seaweed)
1 Canned Tuna: I used Tuna in spring water but if you prefer, you can also use tuna in oil.
Magic Soy Sauce 3 -4 TBS
Dashi-pack (soup base stock)
First, put the dried seaweed in a bowl with water and soak them for 15-20min. When soaking the dried seaweed, make sure to use enough water to cover them completely. The seaweed will expand as it soaks, so you want to make sure it has enough space to do so.
When they become soft, cut them into small pieces so it's easier to eat.
Add three cups of water to a pot and boil it for 10min with a dashi-pack (soup base stock). When boiling the water with the dashi-pack, make sure to bring it to a boil before adding the pack. This will ensure that the dashi-pack is evenly distributed throughout the broth.
Chop the onion into small pieces and add them to the pot and take out the dash-pack.
Add Miyeok to the pot with tuna.
Add Magic Soy Sauce to season it. You can adjust the amount of Magic Soy Sauce based on your personal preference. Start with a small amount and gradually add more until you reach your desired taste.
Now it's ready! Serve it in a bowl and enjoy! Normally it's served with a bowl of rice and people have it with Kimchi.