Korean Seaweed Soup (Wakame Soup)

Yields: 4 portions
Prep Time: 10 mins Cook Time: 10 mins Total: 20 mins

---

What is Wakame?

Wakame is a species of brown algae or edible seaweed that is commonly used in Japanese, Korean, and other East Asian cuisines mainly for soups, salads and side dishes. It has a delicate flavor and a slightly slippery, chewy texture. It is often used in soups, salads, and side dishes, and is also used as a garnish for sushi and other Japanese dishes.

Wakame is known for being a good source of vitamins and minerals, including iodine, calcium, and magnesium. It is also low in calories and high in fiber, making it a nutritious addition to a healthy diet.

In addition to its culinary uses, wakame is also used in traditional medicine for its potential health benefits. Some studies suggest that wakame may have anti-inflammatory and anti-cancer properties, although more research is needed to fully understand its potential health benefits.

How to choose the best wakame for Korean seaweed soup?

For Korean seaweed soup, use high-quality dried wakame seaweed ideally opting for the “miyeok” variety which is commonly used in Korean cuisine. You should also free from contaminants and has a good texture.

When selecting dried wakame seaweed for miyeok guk, look for high-quality seaweed with a bright green color that is free from contaminants and has a delicate texture. It is also important to soak the dried wakame seaweed in water before using it in the soup to soften it and rehydrate it. This will help to ensure that the seaweed has a pleasant texture in the finished soup.

What is the Korean seaweed soup?

Wakame seaweed soup, or “miyeok guk” in Korean, has been consumed for centuries in Korea and is often associated with important life events such as birthdays, weddings, and the postpartum period. Korean mums love to cook this dish on their kid’s birthdays as a symbol of long life and good health and nowadays is still an essential part of Korean cuisine and culture.

What does wakame soup taste like?

The soup has a slightly sweet and savory taste and a soft texture from the tender wakame seaweed. It is made by simmering dried wakame seaweed, beef or anchovy broth, and various aromatics such as garlic, onion, and sesame oil. It is often served as a side dish with rice and other Korean dishes or as a comforting meal on its own. h.

Why this recipe works?

• Korean wakame soup can be eaten at any time of the day, using it as a side dish alongside rice, kimchi, and grilled meat.
• Can be eaten for breakfast as it provides a bomb of energy and nourishment to help you kickstart your day.
• It’s a versatile dish that can be enjoyed any time of day, any season and alongside most side and main dishes.
• It’s easily converted into a vegetarian meal.
• Once you have seaweed in your pantry, the recipe is very easy to follow and is a great choice whether you’re on a healthy diet or on a budget.

Korean birthday soup

New mums often eat this soup during the postpartum period mainly because it’s a warm hearty meal packed with lots of health nutrients. One of the many benefits of this soup includes helping to improve digestion during postpartum recovery while also support lactation. It’s really a superfood for mummies!

Miyeok guk is also associated with birthdays in Korean culture as it is believed that eating miyeok guk on your birthday will bring good luck, longevity, and health. So if you want to ensure a long and healthy life and you like this tradition – try eating this soup with seaweed the symbol of longevity.

Korean seaweed wakame soup recipe

Korean wakame soup, or miyeok guk, is not difficult to prepare, and it is a dish that is commonly cooked in Korean households. The basic recipe only requires a few ingredients, and the preparation process is straightforward.

What do you need for the wakame soup?

• 1/2 ounces dried wakame seaweed, (0.5 ounces)
• 5 ounces beef chuck, sliced into bite-size pieces
• 1/4 teaspoon fine sea salt (or more to taste)
• black pepper to taste
• 1 tablespoon sesame oil
• 1 1/2 tablespoon soy sauce
• 1 teaspoon minced garlic
• 5 cups water

How to prepare the wakame soup?

1. Cut seaweed into 2cm lengths with scissors and soak in water for 10 minutes until it expands. Then rinse it with clean water a couple of times until water is clear.
2. Cut the beef into bite-size pieces adding black pepper and set aside. 
3. Drain the seaweed.
4. In a pot start stir-frying beef, sesame oil, and minced garlic over medium heat.
5. Then add seaweed and stir-fry together. 
6. When the stir fry becomes dry, add 100ml of water and the soy sauce and stir-fry for around 10 minutes.
7. When the beef is cooked, pour all the remaining water and boil over high heat and then reduce the heat to medium and simmer for around 5 minutes.
8. Adjust the taste by adding salt if needed.
9. Enjoy.

Print