Korean Seaweed Soup Miyeok Guk 미역국 Pt 2

I made another batch of soup using a different recipe. This was based on chicken broth and chicken breast. In addition to the chicken, it also had medium firm tofu. The rest of the ingredients and method were similar to the beef version. I used American canned chicken broth that is low in sodium. I dilute with the same amount of water.
I added more salt at the table.

Miyeok guk can also be based on a seafood broth and ingredients.


Miyeok is bought in bags. The photo shows two examples. The writing in red on the upper bag is miyeok in Korean. 미역 This is what you need to look for at the store.
Dry miyeok is very dark, bone dry and brittle. If not using the whole bag, I try to separate the pieces instead of cutting it because cutting produces a lot of little pieces.


Here's the miyeok after it has soaked for 10 minutes.
Here's a big piece of seaweed. A lot of the pieces have a seam that should be cut off. On this piece it runs along the top. I use a sharp paring knife but it can also be torn off.

After the seams are cut, the large pieces should be cut into smaller pieces.