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Korean Seaweed Soup (Miyeokguk)

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Yondu brings savory depth to a simple Korean seaweed soup. A small amount of sesame oil and garlic rounds out the broth.

PREP TIME 20 mins
COOK TIME 10 mins
SERVES 4
HEAT LEVEL

INGREDIENTS

  • 1/2 oz dried miyeok (Korean seaweed)
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 3 cups water
  • 2 Tbsp Yondu

INGREDIENTS
  • 1/2 oz dried miyeok (Korean seaweed)
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 3 cups water
  • 2 Tbsp Yondu

DIRECTIONS

  1. Soak the dried seaweed in cold water for 15 minutes. Drain, rinse and cut into bite-size pieces.
  2. Heat the sesame oil in a pot over medium heat. Add the garlic and cook for about 30 seconds.
  3. Add the water, Yondu and seaweed. Bring to a boil, then simmer for about 10 minutes.
  4. Ladle into bowls and serve warm.

DIRECTIONS
  1. Soak the dried seaweed in cold water for 15 minutes. Drain, rinse and cut into bite-size pieces.
  2. Heat the sesame oil in a pot over medium heat. Add the garlic and cook for about 30 seconds.
  3. Add the water, Yondu and seaweed. Bring to a boil, then simmer for about 10 minutes.
  4. Ladle into bowls and serve warm.

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Korean Seaweed Soup (Miyeokguk)

PREP TIME 20 mins
COOK TIME 10 mins
SERVES 4
HEAT LEVEL

INGREDIENTS

  • 1/2 oz dried miyeok (Korean seaweed)
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 3 cups water
  • 2 Tbsp Yondu

DIRECTIONS

  1. Soak the dried seaweed in cold water for 15 minutes. Drain, rinse and cut into bite-size pieces.
  2. Heat the sesame oil in a pot over medium heat. Add the garlic and cook for about 30 seconds.
  3. Add the water, Yondu and seaweed. Bring to a boil, then simmer for about 10 minutes.
  4. Ladle into bowls and serve warm.