Dongwon Organic Cut Dried Korean Seaweed 40g/MiyeokGuk Seaweed

Dongwon Organic Cut Dried Seaweed 40g/MiyeokGuk Seaweed

40g (17-18 portions) 90g (40 portions)

Miyeok-guk, a seaweed soup rich with beef brisket and a small but flavorful assortment of aromatics, is a very special dish for Koreans. Because it’s so rich with iron, women often eat it after giving birth. It's also a must-have soup on your birthday, the kind of thing your mom prepares with love to show you how much she cares about you.

These days, there are plenty of quick and easy recipes for miyeok-guk, but we want to share a version that takes a little longer to make, but has better and deeper layers of flavor from the slow simmering of beef and aromatics.

Don't let the small amount of dried seaweed fool you: It swells considerably as it soaks.

We recommend serving the soup alongside a bowl of freshly made short-grain rice and some banchan (side dishes) of your choice, such as cabbage or radish kimchi, sweet soy-glazed potatoes, marinated cucumbers, and/or marinated spinach.

Ingredients 1 ounce (30g) dried miyeok seaweed (also sold under the Japanese name wakame) 3 whole medium cloves garlic plus 3 finely minced medium cloves garlic, divided One 1-inch piece fresh ginger (about 1/3 ounce; 10g), peeled 1/2 of a medium white onion (about 3 ounces; 85g for the half onion) 12 ounces (350g) beef brisket, washed in cold water 2 tablespoons (30ml) Joseon ganjang (Korean soup soy sauce; see notes), divided Kosher or sea salt

You can find the many recepies of MiyeokGuk on the Internet and make your own soup. Enjoy!