Muguk - Korean Seaweed Soup

Ingredients

• 30g (1 oz) dried seaweed (miyeok) 30g (1 oz) dried seaweed (miyeok)
• 500ml (2 cups) beef or seafood broth 500ml (2 cups) beef or seafood broth
• 200g (7 oz) beef or seafood of choice (thinly sliced) 200g (7 oz) beef or seafood of choice (thinly sliced)
• 2 cloves garlic (minced) 2 cloves garlic (minced)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 4 cups water 4 cups water
• 1 teaspoon salt 1 teaspoon salt
• 2 green onions (thinly sliced) 2 green onions (thinly sliced)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the dried seaweed thoroughly under cold water to remove any impurities. Soak the seaweed in a bowl of water for about 30 minutes until it softens.
2. 2.
   In a pot, bring the beef or seafood broth to a boil. Add the soaked seaweed and simmer for 10 minutes until the seaweed becomes tender.
3. 3.
   In a separate bowl, marinate the thinly sliced beef or seafood with minced garlic, soy sauce, and sesame oil for 10 minutes.
4. 4.
   Add the marinated beef or seafood to the pot and cook for an additional 5 minutes until cooked through.
5. 5.
   Pour in the water and season with salt. Simmer for another 10 minutes to allow the flavors to meld together.
6. 6.
   Garnish the soup with thinly sliced green onions.
7. 7.
   Serve hot and enjoy the comforting flavors of Muguk.

Treat your ingredients with care...

• Dried seaweed (miyeok) — Make sure to rinse the seaweed thoroughly to remove any sand or debris. Soaking the seaweed helps to rehydrate it and soften the texture, ensuring a pleasant eating experience.

Tips & Tricks

• For a vegetarian version, replace the beef or seafood broth with vegetable broth and omit the meat or seafood.
• Adjust the salt according to your taste preference. Start with a smaller amount and add more if needed.
• To enhance the flavor, you can add a small piece of dried anchovy or kelp to the broth while simmering.
• If you prefer a spicier soup, add a small amount of Korean red pepper flakes (gochugaru) or chili powder.
• Leftover Muguk can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Muguk is traditionally served as a side dish alongside a main meal. It pairs well with steamed rice and other Korean banchan (side dishes). Serve it in individual bowls or as part of a shared meal.

Presentation advice

To enhance the presentation of Muguk, garnish each bowl with a sprinkle of sesame seeds and a drizzle of sesame oil. The vibrant green color of the seaweed and the contrasting white of the beef or seafood create an appealing visual appeal.