Profile Image

Miyeok Guk (Seaweed Soup)

Anonymous
Miyeok Guk or seaweed soup is made on birthday in Korea. Chef Rahul Banerjee shares the recipe.

Serves3

Cooking Time10-20 Min

Meal Typesoup

Preparation Time8-10 Min

DifficultyMEDIUM

View step by step

Ingredients

    • 15 gm dried seaweed (Korean miyeok or Japanese wakame)

    • 120 gm Chicken chuck or round steak, sliced into smaller pieces

    • 1/4 tsp fine sea salt (or more to taste)

    • A few cracks black pepper

    • 1 tbsp sesame oil

    • 1 1/2 tbsp soy sauce

    • 1 tsp minced garlic

    • 5 cups water

PREPARATION

  1. 1

    Tear the dried seaweed sheets and soak them in water for 5 - 10 mins.

  2. 2

    Cut the chicken into thin strips. Transfer the chicken to a bowl and add salt and black pepper and mix.

  3. 3

    Chop the garlic, spring onion and set aside.

  4. 4

    Heat oil in a pan and add garlic, chicken, seaweed, soy sauce, water and mix well.

  5. 5

    Cover and cook the soup until done.

  6. 6

    Transfer the soup to a serving bowl and garnish with spring onion greens.

STEP BY STEP