Miyeok is the name of the seaweed used in this traditional Korean soup. It is also known as "sea mustard" in the U.S., or by it's anglicized Japanese name, "wakame." It is a simple soup Koreans enjoy on birthdays because its one of hte first foods given to nourish new mothers. It's quick and easy to make anytime to benefit from iodine, folate, trace minerals, and antioxidants.
Ingredients
9 cups water
14 large dried anchovies (about 3 inches each), heads and guts removed
2 pieces (about 3 x 4-inch) dried dasima (kelp)
½ cup loosely packed dried miyeok (wakame), coarsely chopped into 2-inch pieces
Combine water, trimmed anchovies, and dasima in a 3-quart pot over high heat. Bring to a boil, then lower heat and simmer for 15 minutes. Remove anchovies from broth and use for compost or another use. Remove and strain dasima, allowing to cool before slicing into 1-inch pieces, then set aside.
Add miyeok and garlic to the broth.
Add up to 1 tablespoon gukganjang, one teaspoon at a time, to achieve desired taste.
Simmer for 10 minutes. Stir dasima back into the pot, and remove from heat.
To serve, divide soup evenly among 4 soup bowls. May add a few drops of sesame oil to each bowl to taste, if desired.
Notes
Dasima (Korean) is also sold as “kelp” (American) or “kombu” (Japanese). Miyeok (Korean) is also sold as “sea mustard” (American) or “wakame” (Japanese). This recipe is based on a dried miyeok that does not require soaking. If needed, soak in cold filtered water for 30 minutes, drain, squeeze, and rough chop into 2-inch pieces for the recipe.
Gukganjang is a variety of Korean soy sauce used to season soups and stews. It is lighter in color, less sweet, but saltier than basic soy sauce. It is sometimes sold as “soy sauce for soup” by Korean brands. If unavailable, use salt to taste.