K-Obsessed: Try This Nevertheless Korean Drama Inspired Miyeok-guk Recipe

Miyeok-guk is a Korean soup made with dried seaweed. It is a traditional dish often served during Korean celebrations, particularly after giving birth. It is believed to be very nutritious and helps to heal the body after childbirth. The soup has a mild taste and is easy to make. It is commonly served with rice and kimchi on the side. Miyeokguk is a nutrient-dense soup that is rich in vitamins, minerals, and iodine.

Health Benefits of Miyeok-guk (Seaweed Soup)

The seaweed is soaked in water to rehydrate before being added to the soup. It is rich in essential minerals such as iodine, calcium, and iron and is known to have many health benefits, including aiding digestion and boosting the immune system. Korean dramas, music, and other aspects of Korean culture have gained a massive following, leading to increased interest in Korean cuisine. Miyeokguk, in particular, has been featured prominently in several Korean dramas, further adding to its popularity.

Tradition

The custom of consuming seaweed soup after giving birth is believed to have started during the Goryeo Dynasty. Samsin Halmeoni, a goddess who helps women throughout pregnancy and childbirth, is traditionally honoured and symbolised by the soup.

The K-drama fans must have seen this simple soup in many popular dramas like in 'Hometown Cha Cha Cha', where Yoon Hye-jin (played by Shin Min-ah) tries to cook for Chief Hong Du-Sik's (played by Kim Seon-ho) on his birthday and in 'Nevertheless', where the second lead cooks this soup of his childhood crush. So if you also want to try the soup, here is an easy recipe to make this nutritious soup at home, take a look:

Ingredients For Miyeok-guk Seaweed Soup:

1 cup of dried seaweed (miyeok)

1/2 cup chopped pre-cooked chicken

4 cups of water

3 cloves of garlic

1 tbsp of sesame oil

2 tbsp of soy sauce

Salt as per taste

2 green onions

1 egg

1 tsp of ground black pepper

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How To Make Miyeok-guk Seaweed Soup:

1. First you need to soak the dried seaweed (miyeok) in cold water for 20-30 minutes. This will soften the seaweed and make it easier for you to cook.

2. In a large pot, add the soaked miyeok and 4 cups of water. And boil it at medium-low heat.

3. Add 4 cloves of minced garlic, sesame oil, and soy sauce to the pot. Stir well.

4. Add some salt to the pot and stir well. Let the soup simmer for 20 minutes.

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5. After 20 minutes, add the pre-cooked chicken pieces, green onions and add them to the pot. Let the soup continue to simmer for another few minutes.

6. Beat 1 egg in a bowl. Slowly pour the egg into the soup while stirring the soup with a spoon. This will create small, thread-like pieces of egg in the soup.

7. Add ground black pepper to the soup and stir well.

8. Remove the pot from the heat. Allow the soup to cool down.

9. Serve the soup in bowls with some kimchi and rice.

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