Miyeok Guk or seaweed soup is a super food. Seaweed provides calcium, iodine, fibre, omega acids, vitamin B1 & B3. It is low in calorie.
Miyeok Guk (Seaweed Soup) Recipe By Chef undefined
Miyeok Guk (Seaweed Soup) Recipe
Miyeok Guk or seaweed soup is made on birthday in Korea. Chef Rahul Banerjee shares the recipe.
Preparation Time
8-10 Min
Cooking Time
10-20 Min
Meal Type
main course
Difficulty
MEDIUM
Ingredients For Miyeok Guk (Seaweed Soup) Recipe
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
How to make Miyeok Guk (Seaweed Soup) Recipe?
- Tear the dried seaweed sheets and soak them in water for 5 - 10 mins.
- Cut the chicken into thin strips. Transfer the chicken to a bowl and add salt and black pepper and mix.
- Chop the garlic, spring onion and set aside.
- Heat oil in a pan and add garlic, chicken, seaweed, soy sauce, water and mix well.
- Cover and cook the soup until done.
- Transfer the soup to a serving bowl and garnish with spring onion greens.
View Step by Step Recipe
Tear the dried seaweed sheets and soak them in water for 5 - 10 mins.
Cut the chicken into thin strips. Transfer the chicken to a bowl and add salt and black pepper and mix.
Chop the garlic, spring onion and set aside.
Heat oil in a pan and add garlic, chicken, seaweed, soy sauce, water and mix well.
Cover and cook the soup until done.
Transfer the soup to a serving bowl and garnish with spring onion greens.