seaweed soup

Seaweed soup or Mi yuk guk Recipe

by Samantha McLeod

Seaweed soup or Mi yuk guk is referred to as Korean birthday soup, and is among the first post-partum nourishment to help restore blood that the mother has lost during child birth. The super soup is rich in iodine and several vitamins.

Among other culinary creations using seaweed in Korea is Miyeok (sea mustard/wakame), usually dried and cooked in soups, dried dasima for a light savoury broth, dried gim (nori), which is toasted and wrapped around freshly-steamed rice and Maesaengi jeon (savoury pancakes) or Maesaengi juk (rice porridge), which are common dishes in Korean households.

Given its rich history in Korean food culture, seaweed is also a key ingredient in Temple Food, which refers to the cuisine of Buddhist monks and nuns and is considered as one of the ways to exercise the teachings of Buddha.

Hope you enjoy this Seaweed soup (Mi yuk guk) recipe below.
(image and recipe courtesy of koreantemplefood.com)

seaweed soup

Seaweed Soup with Dumpling Balls and Cucumbers

Seaweed soup or Mi yuk guk is referred to as Korean birthday soup, and is among the first post-partum nourishment to help restore blood that the mother has lost during child birth. The super soup is rich in iodine and several vitamins. Among other culinary creations using seaweed in Korea… Recipes Temple food, seaweed soup, Kelp, dumplings, Korean Print This
Serves: 1 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

15g dried seaweed

3 dried shitake mushrooms

½ cucumber

1 cup sticky rice powder

Pinch of starch

1 tablespoon soy sauce

Dash of perilla oil

Instructions

  1. Wash the dried seaweed in water and soak briefly until reconstituted. Squeeze to remove excess water and cut into pieces. Season with soy sauce. Soak shitake mushroom in water until reconstituted (reserve liquid). Julienne the shitake mushrooms and return to soaking water for use in Step 3.
  2. Grate the cucumber and mix with the sticky rice powder to make small ¾ inch diameter dough balls. Roll the dough balls in starch and cook in boiling water. After they are cooked, rinse in cold water, drain and set aside.
  3. Boil the julienned shitake mushrooms in its liquid saved in Step 1 and add seasoned with seaweed pieces from Step 1. Boil for about 10 minutes. Add perilla oil as desired.

Related Posts

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Agree

Powered By WP Official Support