Nourishing Miyeok-Guk with Chicken and Ginger
Equipment
- Medium to large soup pot A heavy-bottomed pot is ideal for maintaining a steady simmer. A Dutch oven works beautifully.
- Mixing bowl For soaking the dried seaweed.
- Cutting board and knife For prepping the ginger, chicken, and aromatics.
- Soup ladle Makes serving easier and ensures you get seaweed, chicken, and broth in every bowl.
Ingredients
Seaweed & Soup Base
- 1 oz about 30g dried miyeok (Korean wakame seaweed)
- 1 tablespoon toasted sesame oil
- 1 teaspoon neutral oil like canola or sunflower oil
- 2 teaspoons soy sauce Korean guk-ganjang if available
- 6 cups water or low-sodium chicken broth
Protein & Flavorings
- 1 boneless skinless chicken thigh (or chicken breast), 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 for depth
Garnish (Optional)
- Sliced scallions
- Toasted sesame seeds
- Few drops of sesame oil before serving
Instructions
Soak the Seaweed
- Place the dried miyeok in a large bowl of cold water and let it soak for 10–15 minutes. It will expand significantly—up to 10 times its original volume.
- Once rehydrated, drain it, rinse under cold water, and squeeze out excess liquid. Chop into bite-sized pieces (roughly 2-inch sections). Set aside.
Sauté the Aromatics
- In your soup pot, heat the sesame oil and neutral oil over medium heat. Add the minced garlic and julienned ginger. Sauté for about 1 minute until fragrant, but not browned.
Add the Chicken
- Toss in the sliced or shredded chicken and cook until just no longer pink, about 2–3 minutes. This step infuses the chicken with flavor and gives the soup more depth.
Stir in the Seaweed
- Add the chopped miyeok and continue stirring for 2–3 minutes. The seaweed will absorb the aromatic oils and deepen in flavor.
Add Liquid and Simmer
- Pour in 6 cups of water or chicken broth. Stir in the soy sauce and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 15–20 minutes. Skim off any foam or impurities that rise to the surface.
- Taste and adjust the seasoning with salt or a dash of fish sauce. For a slightly richer taste, a splash of Korean soup soy sauce (guk-ganjang) goes a long way.
Serve and Garnish
- Ladle into bowls and top with sliced scallions and a sprinkle of toasted sesame seeds. Drizzle a few drops of sesame oil for added aroma. Serve hot and enjoy the deeply comforting flavors.