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