Mukbang Recipe | 4 ingredient Korean Seaweed Birthday Soup | Miyeokguk

miyeok (seaweed)

🥗Healthier: kelp

💰Cheaper: nori

Kelp is a similar sea vegetable, while nori is more accessible and less expensive.

beef

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is a more affordable protein.

Break off a couple of ounces of dried miyeok and soak it in water for 20 minutes until it expands.

Cut the soaked miyeok into smaller pieces using a knife.

Add enough water to just cover the miyeok in a pot and bring to a boil.

Once boiling, reduce heat to low and let it simmer for 20 minutes with the lid on.

After 10 minutes, taste the broth and adjust salt if needed, but do not add more soy sauce if the broth is too dark.

After 20 minutes, optionally add cubed tofu and let it boil for an additional 5 minutes.

Turn off the heat and prepare rice from a rice cooker, mixing brown and white rice.

Serve the soup with rice and optional side dishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens