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. 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
(image and recipe courtesy of koreantemplefood.com)
15g dried seaweed
3 dried shitake mushrooms
1 cup sticky rice powder
Pinch of starch
1 tablespoon soy sauce
Dash of perilla oil