Quick Weeknights · Korean
Miyeok Guk
A deep, savory seaweed soup traditionally served on birthdays for its nourishing and oceanic flavor.
Why This Works
The sesame oil acts as a bridge between the savory beef and the mineral-rich seaweed.
The Upgrade
Add a dash of fish sauce instead of salt for a deeper umami profile.
Chef's Secret
Michelin TechniqueSautéing the seaweed with the beef before adding water is non-negotiable; it prevents the seaweed from becoming too slimy.
Ingredients
Total time including resting: 35 min
Directions
Rehydrate dried seaweed in cold water for 10 minutes until it expands 10 times in size.
10 minDrain seaweed well and cut into bite-sized pieces.
2 minIn a pot, sauté the beef with sesame oil over medium heat until browned.
5 minAdd the seaweed and garlic to the pot, stirring to coat in the beef drippings.
3 minPour in 4 cups of water and bring to a gentle boil.
5 minSeason with soup soy sauce and lower the heat to a gentle simmer to allow the flavors to meld.
10 minServe steaming hot; the soup should be deep brown and aromatic.
Wine Pairing
Chablis
White Wine
The BottleWilliam Fevre Chablis Champs Royaux
Chablis is famous for its distinct iodine and saline mineral finish, which perfectly mirrors the oceanic essence of seaweed. Its crisp, lean acidity cuts through the savory depths of the broth, keeping each bite feeling fresh and light.
Nutrition per Serving
150
calories
12g
protein
8g
carbs
6g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Soy-Braised Potatoes
Pan-sear cubed potatoes in soy sauce and syrup for a sweet and salty hearty side that rounds out a light soup meal.
Ingredients
Directions
Pat cubed potatoes dry with paper towels to ensure a crisp sear.
Heat neutral oil in a non-stick skillet over medium-high heat and sear potatoes until golden brown on all sides.
Whisk soy sauce, rice syrup, and water together in a small bowl.
Pour the mixture over the potatoes, reduce heat to medium-low, and cover to braise for 8 minutes until tender.
Remove the lid and increase heat to high, tossing frequently until the liquid reduces into a glossy glaze.
Remove from heat, toss with sesame oil and sesame seeds, and serve warm.
Side Dish
Pan-Fried Tofu
Quickly sear firm tofu slices with a soy-garlic glaze to add protein and texture to a primarily liquid-based meal.
Ingredients
Directions
Slice the tofu into 1/2-inch thick rectangles and pat surfaces completely dry with paper towels.
Heat neutral oil in a non-stick skillet over medium-high heat until shimmering.
Sear tofu slices undisturbed for 3-4 minutes per side until deeply golden and crisp.
Whisk soy sauce, mirin, garlic, and sesame oil in a small bowl.
Reduce heat to medium, pour the glaze into the pan, and toss tofu briefly to coat as the sauce reduces to a syrup.
Remove from heat immediately and serve alongside the warm soup.
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