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Nourishing Miyeok Guk Chicken

Nourishing Miyeok Guk Chicken: Comfort in 1 Bowl


  • Author: basmer1517
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A nourishing Korean seaweed soup featuring chicken and ginger, traditionally enjoyed for postpartum recovery and general well-being.


Ingredients

Scale
  • 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

Instructions

  1. Soak dried miyeok in cold water for 10-15 minutes. Drain, rinse, squeeze out excess liquid, and chop into bite-sized pieces.
  2. Heat sesame oil and neutral oil in a soup pot over medium heat. Sauté minced garlic and ginger for about 1 minute until fragrant.
  3. Add sliced chicken and cook until no longer pink, about 2-3 minutes.
  4. Stir in the chopped miyeok and continue stirring for 2-3 minutes.
  5. Pour in water or chicken broth, stir in soy sauce, and bring to a gentle boil.
  6. Reduce heat to low, simmer for 15-20 minutes, skimming any foam.
  7. Taste and adjust seasoning with salt or fish sauce.
  8. Ladle into bowls, garnish with scallions and sesame seeds, and add a few drops of sesame oil.

Notes

  • For a richer flavor, a splash of Korean soup soy sauce (guk-ganjang) can be added.
  • This soup is often served with steamed white rice, Korean cucumber kimchi, sautéed Korean vegetables, or a simple omelet.
  • The chicken can be substituted with chicken breast.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 bowl

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