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Why do Koreans eat Miyeok Guk?
Miyeok-guk is traditionally consumed by Korean women after giving birth. Miyeok is rich in calcium and iodine, nutrients that in the Korean culture are believed to be important for pregnant and/or nursing mothers. Miyeok-guk is traditionally eaten for breakfast on birthdays, as a celebration of one’s mother.
What is seaweed soup good for?
Miyeok/seaweed is actually a super food as it contains a great source of calcium, iodine, fibre, omega acids, vitamin B1 & B3, while low in calorie. It helps with metabolism, blood circulation and purification, constipation relief, detoxification, anti-carcinogen, anti-aging etc. No wonder the Koreans love this stuff!
Why do Koreans drink seaweed soup on their birthday?
Seaweed contains a lot of iodine and iron which help restore blood that the mother lost during child birth. They also helps with producing milk. Since this is the mother’s first meal, it also means that is it the baby’s first meal. And this is why Koreans eat seaweed soup on their birthday!
Is Miyeok the same as wakame?
Miyeok is edible sea vegetable, widely enjoyed by Koreans in soup, cold soup, salad, side dishes, pancakes etc. Miyeok’s scientific name is Undaria pinnatifida. In English, it can be called sea mustard and “Wakame” in Japanese. It is known that Koreans started to consume miyeok in Goryeo Dynasty (936 -1392 AD).
Where did Miyeok Guk originate?
Korea
Miyeok-guk/Origins
What are the side effects of eating seaweed?
A small 2020 study suggests that consuming seaweed may cause high iodine exposure, which can lead to a thyroid condition. A 2019 review notes that seaweed may also contain heavy metals. Though the amounts are usually not toxic, consuming seaweed in large quantities can cause arsenic bioaccumulation.
Do Koreans eat a lot of seaweed?
In the modern day, seaweed remains important for its health benefits — generally, Koreans are hyper-aware of their diet —and its place in Korean culture and traditions, such as the birthday tradition of eating seaweed soup.
How do you use dried Miyeok?
Instructions
- Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand.
- Combine the sliced beef with the salt and black pepper in a small bowl.
- Pre heat a medium pot over medium heat (about 20 seconds).
- Serve warm with a bowl of steamed rice and other Korean side dishes.
Can you use dried seaweed instead of Kombu?
Kombu is difficult to substitute for. If you need a seaweed to eat, wakame can make an acceptable substitute, though it is thinner and more delicate. For making dashi however, the best substitutions are generally going to be other dashi base ingredients, or some type of instant dashi.
How to make miyeok soup?
Add miyeok and stir fry in sesame oil for 3-5 min. Add 7 C of water to pot and add salt and Korean soy sauce. Stir the soup and bring to boil.
What is miyeok guk?
Korean seaweed soup ( miyeok guk or miyuk guk, 미역국) is a soup predominantly made with sea mustard also known as brown seaweed (undaria pinnatifida) or Japanese wakame.
Why is miyeokguk eaten on birthdays?
If you’re in America, your Korean mother (or mother-in-law) probably brought a big insulated jar of it to the hospital to feed you after your childbirth. Because of this soup’s association with childbirth, it’s also a Korean tradition to eat this soup on birthdays. How to make miyeokguk? Here, I made it with beef.
What is Korean seaweed soup?
Korean seaweed soup is also known as birthday soup, as many Koreans eat this soup on their birthday. (However, people eat this on normal days just as often as well.)