Miyeok guk: Korean seaweed soup recipe (미역국)

iyeok guk (미역국), Korean seaweed soup, is packed with essential nutrients that are hardly ever present in your daily 5. That is why in Korea it is given to pregnant women and students about to sit for an exam.

Like all Korean recipes it is straightforward, simple and yields amazing results. The beef stock lends the seaweed a depth of flavour, while the aromas of garlic and sesame oil make the melody of this soup a fully harmonised one.

1. Soak 2 tbsp of dried seaweed (miyeok in Korean or wakame in Japanese) in plenty of cold water. I also use kombu/dasima but that is optional
   
2. In the meantime cut 50 g lean beef into thin strips and marinade them in 1 tbsp of sesame oil and a modicum of freshly ground black pepper.
   
3. Heat a wok and quickly stir-fry the beef.
   
4. When the beef is nicely browned, reduce the fire and add the seaweed. Make sure to wring it out as dry as possible. Stir-fry very briefly.
   
5. Add 3 cups of water and bring to a simmer.
6. Add 3-5 cloves of garlic, sliced, and soya sauce to taste.
7. Simmer until the garlic is soft.
8. Serve with a sprinkle of freshly ground black pepper , a drizzle of sesame oil and a pinch of finely sliced scallions.