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Happy birthday Cancer babies!

Miyeokguk or seaweed soup is traditionally eaten on our birthdays for breakfast. This healthy seaweed soup is normally given to mothers post-childbirth to restore any vitamins and nutrients lost during labor. As a thank you to our mothers bringing us into the world, we eat miyeokguk on our special day.

Miyeok or seaweed is jam-packed with vitamins, nutrients, and has a ton of health benefits. It’s rich in iron, vitamin K, and can reduce cholesterol and blood pressure. This non-spicy Korean soup is very simple to make and only needs a few ingredients. Swap out your go-to morning breakfast for some miyeokguk instead!

Some tips from the kitchen

Dried seaweed is a Korean household staple and can be found in Asian grocery stores. Make sure you grab the one that is labeled sliced dried seaweed.

Beef is a traditional ingredient for miyeokguk but another popular variation is made with mussels instead. My mom loves mussels in this dish but I prefer the beef version 🙂

Miyeokguk stores very well! This soup will last in the fridge for 3-4 days and the rest can be frozen.

Ingredients

1/2 oz. Dried Seaweed, soaked
6 oz. Beef Chuck, Round, or Sirloin, diced
2 Garlic Cloves, minced
1 tbsp. Sesame Oil
4 cups Water
2 tbsp. Soup Soy Sauce
Salt and Pepper, to taste

Instructions

1. Soak dried seaweed in cold water for 15 to 20 minutes. Squeeze out any excess water and chop into bite-size pieces.

2. To a pot, add in sesame oil and beef. Brown the beef for 2-3 minutes.

3. Add in minced garlic and seaweed. Sauté for another 2-3 minutes.

4. Pour in water and bring it up to a boil. Season with soup soy sauce, salt, and pepper to taste. Cook for another 10-15 minutes.

5. Serve warm with rice and any of your favorite banchan (side dishes).

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