5 Ingredients or Fewer

Korean Seaweed Soup (Miyuk Guk)

by:
February 29, 2020
Photo by Julia
Author Notes

This traditional Korean soup is made every birthday. Eating this soup on your birthday is akin to blowing out candles on your birthday cake. Cake was optional growing up, having this soup was not. This soup is also what you make for new mothers. It’s special because it’s rarely available on a menu, even at Korean restaurants, and if it is, it's never as good as your mother’s recipe because time is really what gives it its flavor.

This vegan version is intensely simple and requires 5 essential ingredients but the end result is a very rich, umami-filled broth with warm seaweed and mushroom flavors. Prep takes about 10 minutes, simmer for the full 45 if you have the time. Otherwise, 30 minutes will work too! —Julia

  • Prep time 20 minutes
  • Cook time 1 hour
  • Serves 2
Ingredients
  • 1/3 cup Dried Seaweed
  • 2 pieces Garlic, chopped
  • 5 ounces Shiitake Mushrooms
  • 3 cups Hot/Boiling Water
  • 1 teaspoon Korean Chili Flakes (gochugaru) - optional
  • 3 tablespoons Soy Sauce or Tamari
  • 4 tablespoons Toasted Sesame Oil, divided
In This Recipe
Directions
  1. Soak dried seaweed in about 1 cup water, about 5 minutes.
  2. In a medium sized saucepan, saute toasted sesame oil and chopped garlic on low.
  3. Add cooking oil, shiitake mushrooms, hydrated seaweed (and gochugaru, if using) and saute, about 3 min.
  4. Add 3 cups of boiling hot water + soy sauce.
  5. Simmer on low for 45 minutes.
  6. Taste and add s&p, to taste. Serve with Rice and Kimchi.

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