Korean Seaweed Soup
Korean seaweed soup ( 미역국 ) is a definitely healthy and delicious way to incorporate seaweed into your diet. Traditionally, Koreans would serve this on birthdays and after giving birth. They say that the seaweed helps the new mother to heal. You may wonder what foods Koreans eat on special days?
Korean Seaweed Soup
Seaweed soup has about 40 kinds of minerals, DHA, vitamins, iodine and other nutrients. It has 200 times more calcium than rice, 25 times more than spinach and 13 times more than milk. Seaweed soup is known to be specially good for new mothers who are recovering from the loss of blood during childbirth by providing healthy doses of all the nutrients.
It is a long tradition in Korea that new mothers eat Seaweed soup for certain period of time after childbirth since this soup would bring them strength. It’s also a traditional birthday dish originating from the Garyeo Dynasty. This custom implies that you should not forget how grateful you should be to your mother for her giving birth to you, by eating Seaweed soup on the morning of your birthday. Today, Emagasia will teach you how to make Korean seaweed soup. So, what are you waiting for? Go and prepare the ingredients and there are just few simple steps to make this healthy and delicious Korean seaweed soup.
Korean Seaweed Soup Ingredients :
- 1 ounce wakame seaweed ( dried, called mi yeok in Korean )
- 1 teaspoon sesame oil
- 2 teaspoons soy souce
- 4 ounces beef
- 3 garlic cloves
- water, salt, pepper
Korean Seaweed Soup Making Direction :
- 1. Place the dried seaweed in a large bowl with water in it.
- 2. Allow the seaweed to rehydrate for 45 minutes to 1 hour.
- 3. Cut the seaweed into 2-3 inch pieces.
- 4. Heat a pot to medium heat.
- 5. Cut the beef into bite-sized pieces.
- 6. Add the sesame oil, soy sauce, and beef to the preheated pot.
- 7. Saute the beef until done.
- 8. Add the seaweed and enough water to cover everything.
- 9. Peel and smash the garlic cloves.
- 10. Add to the pot.
- 11. Bring the soup up to a boil.
- 12. Reduce the heat to medium-low to medium.
- 13. Allow the soup to simmer for about 30 minutes.
- 14. Fish out the garlic cloves and discard.
- 15. Add salt and pepper to taste.
- 16. Serve over rice.