(FULL VERSION) What Koreans eat on EVERY BIRTHDAY

Miyeokguk ingredients: https://amzn.to/3UDJqsR

-Skirt meat (a lot of people use brisket but we use Costco skirt cut. It's so good and tender)
-Miyeok (seaweed) - we like using Ottogi brand because it has stems too which makes the soup heartier.
-Sesame oil - higher quality the better. O’Food brand is pretty good for store-bought brand.
-Gukganjang (soy sauce for soup) - we use Sempio which only has soybean, water and salt as ingredients
-Sweet rice flour - if you don’t want to use sweet rice flour, you can also use rice washed water (To make rice washed water, rinse Korean rice a couple of times. Third time rub the rice together to get milky water. You can repeat this to get enough milky water. Use this water instead of using regular water. This process is inconvenient. That’s why mom uses sweet rice flour and water mixture instead.)
-Water - three times of the desired liquid amount when it is finished. Basically 2/3 will be reduced during the cooking process.
-A lot of people use garlic in miyeokguk but mom don’t like using it to keep the soup pure and clean.

1. Soak miyeok (seaweed) in COLD water for 30 min to an hour until the dry bits get soft.
2. Boil water.
3. Rinse beef in running water briefly to remove blood.
4. Add beef in the BOILING water. This way, the soup doesn’t get bloody taste.
5. Cook on high heat for about 30 min COVERED or until 1/3 of water is reduced.
6. Add gukganjang (soy sauce for soup) (at 15 min mark)
7. Wash miyeok very thoughtly 4-5 times or until water is completely clear.
8. Cut into roughly 1 inch length.
9. Mix some sweet rice flour with a little bit of cold water.
10. Add seaweed, sweet rice flour mixture and more gukganjang (soy sauce for soup) and keep boiling.
11. Cook sesame oil on low eat until just before it boils and add to the soup.
12. Taste and add gukganjang and salt as necessary but it still has to reduce more so don’t season all the way.
13. Take out the meat and cut into large bite sizes against the grain, and add back into the soup.
14. Cook on high heat for another 20 min covered.
15. Taste and season with salt IF needed.
16. Reduce heat to low and cook for 5 min.

Mom made me my favorite soup, miyeokguk for my bday breakfast last week. Every Korean household has their own variation of miyeokguk. Even my version and mom’s version is slightly different. Mom is a purist. Pure and clean with just high quality meat and seaweed.
The origin theory is our ancestors saw whales eating seaweed after giving birth and recover fast so they started eating seaweed soup as a post birth remedy. Seaweed is indeed very rich in mineral and iodine which helps hormone regulation after giving birth. Overall it's a very healthy and good for you but don't eat excessively as iodine can mess with your hormone level.

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