Name: Nourishing Miyeok Guk Chicken: Comfort in 1 Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 oz (30g) dried miyeok (Korean wakame seaweed); 1 tablespoon toasted sesame oil; 1 teaspoon neutral oil (e.g., canola, sunflower); 2 teaspoons soy sauce (or Korean guk-ganjang); 6 cups water or low-sodium chicken broth; 1 boneless, skinless chicken thigh, thinly sliced or shredded; 1 tablespoon ginger, julienned or finely chopped; 2 garlic cloves, minced; Salt to taste; Optional: dash of fish sauce or Korean soup soy sauce; Optional garnish: sliced scallions, toasted sesame seeds

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Nourishing Miyeok Guk Chicken has been a staple in my kitchen for years, a comforting bowl that feels like a warm hug. I first experienced this dish during a chilly autumn visit to Seoul, and the savory aroma of ginger and chicken filling the air instantly captivated me. This Korean seaweed soup chicken is incredibly soothing, with tender chicken and silky miyeok (seaweed) swimming in a flavorful, restorative broth. It’s more than just a soup; it’s a taste of tradition and wellness. Ready to bring this incredibly delicious and healthy soup into your home? Let’s get cooking!

Why You’ll Love This Nourishing Miyeok Guk Chicken

It’s incredibly comforting and warming, perfect for any day.
Packed with nutrients, making it a truly nutritious chicken seaweed soup.
The preparation is straightforward, fitting into busy weeknights.
It’s a taste of authentic Korean cuisine that’s both healthy and delicious.
The tender chicken and silky miyeok create a wonderful texture.
This soup is known for its restorative properties, especially post-recovery.
You’ll find it’s a versatile dish that pairs well with many Korean side dishes as part of a complete meal.
Enjoy a bowl of this nutritious chicken seaweed soup for a boost of well-being.

Ingredients for Nourishing Miyeok Guk Chicken

Gathering the right Miyeok Guk chicken ingredients is simple, and I’ll walk you through why each one is important for that authentic Korean flavor. This recipe focuses on creating a deeply satisfying and restorative bowl.

1 oz (30g) dried miyeok (Korean wakame seaweed) – This is the star, providing a unique oceanic flavor and a silky texture.
1 tablespoon toasted sesame oil – For that unmistakable nutty aroma and depth.
1 teaspoon neutral oil (e.g., canola, sunflower) – Helps sauté the aromatics without overpowering.
2 teaspoons soy sauce (or Korean guk-ganjang) – Adds essential umami and a hint of saltiness. Guk-ganjang is a lighter, more savory Korean soup soy sauce.
6 cups water or low-sodium chicken broth – The base of our nourishing soup; broth adds another layer of flavor.
1 boneless, skinless chicken thigh, thinly sliced or shredded – Chicken thighs stay tender and moist, perfect for this soup.
1 tablespoon ginger, julienned or finely chopped – Ginger adds a bright, warming kick that’s crucial for the soup’s character.
2 garlic cloves, minced – Garlic provides a pungent foundation to the broth.
Salt to taste – To perfectly balance all the flavors.
Optional: dash of fish sauce or Korean soup soy sauce – For an extra boost of savory goodness if needed.
Optional garnish: sliced scallions, toasted sesame seeds – For freshness and a final touch of flavor and texture.

How to Make Nourishing Miyeok Guk Chicken

Learning how to make chicken miyeok guk is surprisingly simple, and the result is a bowl of pure comfort. The process is straightforward, focusing on building layers of flavor.

Step 1: Begin by soaking your dried miyeok (Korean wakame seaweed) in cold water for about 10-15 minutes. Once rehydrated, drain it well, give it a good rinse, and squeeze out as much excess liquid as possible. Chop the seaweed into bite-sized pieces for easier eating in the soup.
Step 2: Heat 1 tablespoon of toasted sesame oil and 1 teaspoon of neutral oil in a soup pot or Dutch oven over medium heat. Once the oils are shimmering, add the minced garlic and julienned ginger. Sauté for about 1 minute until you can smell their fragrant aroma, being careful not to burn them.
Step 3: Add your thinly sliced or shredded boneless, skinless chicken thigh to the pot. Cook, stirring occasionally, until the chicken is no longer pink on the outside, which usually takes about 2-3 minutes.
Step 4: Toss in the chopped miyeok. Continue to stir everything together for another 2-3 minutes, allowing the seaweed to absorb some of the aromatic flavors from the garlic and ginger.
Step 5: Pour in 6 cups of water or low-sodium chicken broth – whichever you prefer for your base. Stir in the 2 teaspoons of soy sauce (or guk-ganjang) and bring the mixture to a gentle boil.
Step 6: Once it’s gently boiling, reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. This time allows the flavors to meld beautifully and the miyeok to become wonderfully tender. Skim off any foam that rises to the surface for a cleaner broth.
Step 7: Taste the soup and adjust the seasoning as needed. You might want to add a pinch of salt or a dash of fish sauce or Korean soup soy sauce for an extra layer of savory depth.
Step 8: Ladle the hot soup into bowls. Garnish with sliced scallions and toasted sesame seeds for a fresh finish and a final drizzle of sesame oil if you like. Enjoy your homemade Korean seaweed soup chicken!

Nourishing Miyeok Guk Chicken: Comfort in 1 Bowl - Nourishing Miyeok Guk Chicken - additional detail

Pro Tips for the Best Nourishing Miyeok Guk Chicken

To elevate your Korean seaweed soup chicken from good to absolutely amazing, try these simple tricks. They’ll ensure your soup is deeply flavorful and perfectly textured every time.

Always rinse and squeeze the miyeok thoroughly after soaking. This removes any excess brine that can make the soup taste too fishy.
Don’t be shy with the ginger! It adds a wonderful warmth and complexity that balances the oceanic flavor of the seaweed.
If you can find Korean soup soy sauce (guk-ganjang), it’s a game-changer for adding a clean, savory depth without making the broth too dark. You can learn more about Korean flavors.
Cook the chicken until just done; overcooking can make it tough in the soup.

What’s the secret to perfect Chicken Miyeok Guk?

The real secret to a perfect, savory chicken miyeok guk lies in properly toasting the miyeok with the aromatics (garlic and ginger) in sesame oil. This step awakens the seaweed’s subtle flavors and creates a richer, more complex broth.

Can I make Nourishing Miyeok Guk Chicken ahead of time?

Absolutely! You can prepare the soup up to 24 hours in advance. Store it covered in the refrigerator. The flavors actually meld and deepen overnight, making it even more delicious the next day. For more make-ahead meal ideas, check out these last recipes.

How do I avoid common mistakes with Miyeok Guk with chicken broth?

A common pitfall is not rehydrating or rinsing the miyeok enough, which can lead to a strong sea flavor. Also, avoid boiling the soup vigorously after adding the miyeok; a gentle simmer helps maintain its tender texture. For more tips on cooking techniques, you might find resources on cooking techniques helpful.

Best Ways to Serve Nourishing Miyeok Guk Chicken

This comforting Korean seaweed soup chicken is wonderful on its own, but it truly shines when paired with other Korean staples. It’s a perfect centerpiece for a light meal or a nourishing addition to a larger spread.

Serve it piping hot with a bowl of steamed white rice. The rice is perfect for soaking up the savory broth, making the entire meal incredibly satisfying.
Pair it with kimchi! A spicy napa cabbage kimchi or a refreshing cucumber kimchi offers a delightful contrast in flavor and texture to the mild soup.
Consider adding a simple side of sautéed Korean vegetables like seasoned spinach (sigeumchi namul) or bean sprouts (kongnamul muchim) for a more complete and balanced meal. This complete Chicken Miyeok Guk recipe experience is fantastic for any occasion.

Nutrition Facts for Nourishing Miyeok Guk Chicken

This bowl of Korean seaweed soup chicken is not only comforting but also quite healthy. It’s a fantastic way to get important nutrients without a lot of fuss. Here’s a breakdown of what you can expect per serving.

Calories: 150-200 (estimated)
Fat: 5-8g
Saturated Fat: 1-2g
Protein: 15-20g
Carbohydrates: 5-8g
Fiber: 2-3g
Sugar: 1-2g
Sodium: 400-600mg (depending on broth and soy sauce)

Nutritional values are estimates and may vary based on specific ingredients used, especially the type of broth and soy sauce. For more healthy meal ideas, explore these healthy recipes.

How to Store and Reheat Nourishing Miyeok Guk Chicken

Proper storage is key to enjoying this healthy chicken miyeok guk later. Once the soup has cooled down completely, which usually takes about an hour at room temperature, transfer it into airtight containers. For the best quality, I recommend using glass or BPA-free plastic containers. You can store the soup in the refrigerator for up to 3 to 4 days. If you want to keep it longer, freezing is an excellent option; it will last for about 3 months in the freezer.

Reheating is straightforward. For refrigerated soup, gently heat it on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. You can also microwave it in 1-2 minute intervals, stirring between each, until hot. If reheating from frozen, it’s best to thaw it overnight in the refrigerator first. Then, reheat as you would the refrigerated soup. Avoid boiling vigorously, as this can alter the texture of the miyeok.

Frequently Asked Questions About Nourishing Miyeok Guk Chicken

Is this soup good for postpartum recovery?

Absolutely! This soup, often referred to as postpartum miyeok guk chicken, is a traditional Korean dish celebrated for its healing properties. The miyeok (seaweed) is rich in iron and calcium, which are essential for replenishing the body after childbirth. The ginger adds warmth, and the chicken provides protein, making it a truly nourishing meal for new mothers. For other nourishing meals, consider these easy dinner recipes.

Can I use chicken breast instead of thighs?

Yes, you can! If you prefer chicken breast, it works well as a substitute. Just be mindful that chicken breast can become a bit drier than thighs if overcooked. Slice it thinly or shred it, and add it towards the end of the simmering process to ensure it stays tender. This is a great way to make an even lighter version of the soup.

What if I don’t have Korean soup soy sauce (guk-ganjang)?

No worries if you don’t have guk-ganjang! Regular soy sauce or even a good quality tamari will work perfectly fine. The key is to get that savory, umami flavor into the broth. You might just need to adjust the amount slightly to achieve your desired saltiness and depth. It will still be delicious!

Can I make this soup vegetarian?

You can easily adapt this recipe to be vegetarian or vegan! Simply omit the chicken and use a flavorful vegetable broth or mushroom broth as your base. You can also add more hearty vegetables like shiitake mushrooms or tofu to make it more substantial. This would create a lovely vegetarian version of the nourishing soup.

Variations of Nourishing Miyeok Guk Chicken You Can Try

Once you master the basic recipe, you’ll find that this Korean seaweed soup chicken is incredibly versatile. I love experimenting with different additions to keep things exciting. Here are a few ideas to inspire your next bowl!

Spicy Kick: For a bit of heat, add a teaspoon of gochugaru (Korean chili flakes) along with the ginger and garlic in Step 2. This creates a wonderfully warming broth that’s perfect for cooler days.
Mushroom Medley: To make this an even heartier and more nutritious chicken seaweed soup, toss in a handful of sliced shiitake or enoki mushrooms during the last 10 minutes of simmering. They add a lovely earthy flavor and chewy texture.
Vegetarian Delight: If you’re looking for a vegetarian option, simply omit the chicken and use a rich vegetable broth or mushroom broth as your base. Adding firm tofu or more vegetables like daikon radish makes for a satisfying meat-free meal. This is a fantastic way to create an easy miyeok guk chicken recipe without the chicken!
Ginger-Garlic Boost: For an extra punch of flavor, double the ginger and garlic. Sautéing them a little longer until slightly caramelized can bring out a deeper, sweeter aromatic profile.