Description
Nourishing miyeok guk with chicken and ginger brings together tender chicken, earthy seaweed, and warming ginger in a simple broth that nourishes your body with every spoonful. This Korean soup becomes your go-to comfort dish when you need something wholesome and deeply satisfying.
Ingredients
Scale
Seaweed & Soup Base:
- 1 ounce dried miyeok (Korean wakame seaweed)
- 1 tablespoon toasted sesame oil
- 1 teaspoon neutral oil
- 2 teaspoons soy sauce
- 6 cups water or low-sodium chicken broth
Protein & Flavorings:
- 1 boneless skinless chicken thigh
- 1 tablespoon ginger
- 2 garlic cloves
- salt to taste
- 1 dash fish sauce
Garnish:
- sliced scallions
- toasted sesame seeds
- few drops of sesame oil
Instructions
- Submerge 1 oz of dried miyeok in a bowl filled with cold water for 10 to 15 minutes until it expands significantly, then drain and rinse it thoroughly under cold running water.
- Squeeze the rehydrated seaweed gently to remove excess moisture, then cut it into bite-sized 2-inch pieces and set aside.
- Heat 1 tablespoon of toasted sesame oil and 1 teaspoon of neutral oil in your soup pot over medium heat for about 30 seconds.
- Add 2 minced garlic cloves and 1 tablespoon of julienned ginger to your heated oil, stirring constantly for 1 minute at medium heat until the aromatics become fragrant without browning.
- Place your thinly sliced boneless chicken thigh into the pot and cook it for 2 to 3 minutes at medium heat, stirring frequently until the meat loses its pink color throughout.
- Stir in your prepared miyeok pieces and continue cooking them with the chicken and aromatics for 2 to 3 minutes at medium heat so they absorb all those flavorful oils.
- Pour 6 cups of water or low-sodium chicken broth into your pot and add 2 teaspoons of soy sauce, bringing everything to a gentle boil over medium-high heat.
- Lower your heat to low once the soup reaches a boil, then let it simmer gently for 15 to 20 minutes at low temperature while skimming away any foam that rises to the surface.
- Taste your soup and adjust the seasoning with salt or a dash of fish sauce as needed.
- Ladle the soup into your bowls and top each serving with sliced scallions, toasted sesame seeds, and a few drops of sesame oil before bringing everything to the table.
Notes
- Squeeze the rehydrated miyeok thoroughly to remove excess water, which prevents your broth from becoming too diluted and cloudy.
- Toast your sesame seeds in a dry skillet for 1-2 minutes before garnishing, as this brings out their nutty flavor and makes the soup taste more authentic.
- If your chicken pieces are thick, pound them gently before cooking so they cook evenly and stay tender throughout the simmering time.
- For a cleaner, lighter broth, skim the surface during the first few minutes of simmering to remove any foam that rises, giving you a clearer soup that tastes fresher.
- Prep Time: 15 minutes
- Cook Time: 21-27 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 45 mg