Miyeok guk is a soup made with dried miyeok (also known as wakame), which is a sea vegetable. It is a mild and tasty soup typically made with beef or seafood (such as clams or mussels). Here, I made it with mussels. Soak the dried miyeok in water to soften it, cut it into bite-sized pieces and saute with sesame oil before adding the water and mussels. Sesame oil is a must for miyeok guk. It adds a nutty flavor with a hint of sweetness to the soup. More so than other Korean dishes, this soup has a special significance for Koreans. Korean mothers eat this soup for weeks after giving birth, since miyeok contains nutrients thought to help with recovery from childbirth and the production of breast milk. Because this soup is symbolically associated with birth, miyeok guk is the soup Koreans eat on their birthdays. It’s also a staple soup that is enjoyed all year round.

4 servings

Ingredients:

● 30 grams dried miyeok (yields about 2 cups soaked)

● 2 teaspoons sesame oil

● 1 teaspoon minced garlic

● 1 tablespoon soup soy sauce (gukganjang)

● 6 cups water

● 10 mussels

● Salt and pepper

Soak the dried miyeok for about 30 minutes. Rinse 2 or 3 times, squeezing or kneading after each rinse (as if you are working with bread dough) to remove excess salt used in the drying process and rinse off any hidden sand. Drain well and cut into bite-sized pieces.

In a large pot, saute the miyeok with the sesame oil, soy sauce and garlic for 4 to 5 minutes over a medium-high heat. Add the water, and bring it to a boil. Lower the heat to medium low. Cover, and boil for about 15 minutes. Drop the mussels in. Add salt and pepper to taste. Boil for an additional 5 minutes.

By Ro Hyo-sun

See more recipes at www.koreanbapsang.com.