Miyeok Guk (Korean Seaweed Soup with Fresh Mussels)

Miyeok (aka wakame or seaweed) is well-known for its health benefits: improve metabolism regulation, blood purification, constipation relief, detoxification, anti-aging and many more.  Miyeok guk is one of my son's favorite soup but he called it "Kim Soup" which the "kim" that he refers to is the dried seaweed that we usually use it to wrap kimbap...looks like he is still confuse between these two types of seaweed =.="

 

Previously I had issued Miyeok Guk recipe where the seafood ingredient used was dried mussels.  Today I am going to issue another one with fresh mussels.  Both are equally delicious, it's all depends on which ingredient is more easy to find in your pantry or the market nearby you :) And this time the portion that I cook is for 5 person. 
 

 

Serving size: 5 person

Ingredients:

3 tbsp dried Miyeok (cut seaweed/wakame) *I use pre-cut dried miyeok

25 piece fresh mussels                                                                                  

1.5 tbsp Garlic (minced)                                                                             

2 tbsp Sesame oil                                                                                       

2 tbsp Soy sauce                                                                                      

1.5 liter of yuksu (Dried Anchovy & Kelp soup stock) (*Use water if yuksu not available)

 

Step by step photos:

 

1. Soak dried seaweed in water for about 10 minutes.  Rinse with water and drain.  Cut the seaweed into smaller size with a scissor if you find them too big after soak and expand.  Set aside. 
2. Wash the mussels and set aside.
3. Prepare a pot and put in sesame oil. Add in the seaweed and saute for 1 minute on medium low heat (**Do not pre-heat the pan and sesame oil as the oil may splash when putting in the soaked seaweed).
4. Add in minced garlic.  Saute for 30 seconds.
5. Add in fresh mussels and saute again for another 30 seconds.
6. Add in yuksu and boil over medium high heat.  Once the soup starts to boil, you will see some some bubbles floating.  Scoop out if  you prefer clearer soup broth.
7. Add in soy sauce.
8. Close the lid and let the soup boil for another 30 minutes on medium low fire. *the longer you boil, the soup will have deeper taste.  If time allow, let the soup boil for 1 hour.
9. Taste to season, add more soy sauce if it's too bland.  Off the fire and serve.