We go through a lot of sushi in our workshops, but this one is not the variety used for making rolls. Of the hundreds of variations of soups, Korean seaweed soup #miyeokguk #미역국 is my favourite, in part because it’s the simplest one to make, and in part because it’s one of the best and most delicious hangover cures.

It is traditionally prepared for mothers who have just given birth. Made from brown seaweed (or Japanese wakame), the nutrients in the seaweed are known to cleanse/replenish the blood, produce breast milk, and generally quicken recovery. It’s also served on your birthday because, frankly, you need to be reminded every year how much your mom had to endure to give birth to you. I use beef because it deepens the umami, but you can use any meat protein.
Or not.
Dried seaweed is so cheap (and lasts longer than any guilt trip) that storing a bag in your pantry is something to deeply consider between binge-watching your favourite Netflix anime for the second time.

Seaweed Soup


(Serves a hungry family of four OR a “mom-it’s-a-weed-for-the-love-of-god-and-I’m-not-really-feeling-it-right-now family of ten.)

1 oz dried seaweed (Miyeok / wakame)
5 oz beef chuck or round, cut into bite-sized pieces
1/2 ts fine sea salt
1/4 ts black pepper
1 Tb sesame oil
2 Tb soy sauce
1 ts minced garlic
6 cups water


  1. Cut dried seaweed with scissors, 2” length
  2. Soak dried seaweed in cold water for 10 min. Drain and rinse the seaweed a few times in running water. Squeeze the water out. Set aside.
  3. In small bowl, mix beef with salt, black pepper, and garlic.
  4. Preheat pot on med heat. Add sesame oil, seaweed and beef. Stir well until the beef is lightly brown. Add soy sauce and water.
  5. Cover the pot and boil over medium heat until the meat is fully cooked (approx. 10 minutes).
  6. Serve with your children (or anyone else’s for that matter) gathered around the table, periodically reminding them of what you went through.

#covid19 #quarantinerecipes #greatmoms #wakame #seaweedsoup

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