MIYEOK GUK (미역국 • Seaweed Soup)

“I saw your name on a list that the nurses gave me when I was in labor. I saw ‘Joanne’ and I thought, Ohhhhh . . . sounds so beautiful! What a beautiful name!” This is how my mother describes naming me when I am little, and so, I grew up thinking that this is how everyone gets their American name—off a list they give you at the hospital right before you’re born. My mother was reading a novel while giving birth to me. Perhaps that’s why I love books so much. I wonder whether anyone was there to make her a bowl of seaweed soup, or “birthday soup.” It’s supposed to help women who’ve just given birth regain their strength. Though perhaps if she was reading a book through labor, Omma simply checked out of the hospital with me in tow and made the soup herself. She has interesting tips for preparing this dish. For instance, my mother swears that frying the seaweed in a little sesame oil before adding it to the soup helps soften it, so I never skip that step.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, soak the dried seaweed in cold water for about 15 minutes to reconstitute it. Rinse the seaweed and pat dry with a kitchen towel. Using a pair of kitchen shears, cut the seaweed into bite-size pieces.

Step 2

In a medium pot, heat the sesame oil over medium heat. Add the reconstituted seaweed and the garlic. Stir-fry the seaweed for about 3 minutes. Season with the salt and pepper. Add the soy sauce to deglaze the pot.

Step 3

Add the vegetable broth and bring to a boil. Reduce the heat and simmer for an additional 20 minutes. Season with salt and pepper to taste.

Step 4

NOTES

Step 5

You can find dried miyeok at the Asian grocery store, where there is often an entire aisle devoted to laver and other seaweed products. For this recipe, you want to look for “sea mustard” or undaria. The seaweed will look like very skinny dark twigs. Steer clear of dashima—those long, thick sheets of kelp that you use for seasoning broths (like the Vegetable Broth).