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.