Miyeokguk

About the dish

Miyeok was said to speed a new mother's recovery and milk, so women ate it faithfully for the first three weeks after childbirth — and from that bond grew the custom of miyeokguk on every birthday. It is Korea's own soup, holding a mother's devotion and the meaning of life itself.

Key ingredient

Sea mustard (miyeok) — the postpartum staple, supplying calcium to new mothers and helping the womb contract and bleeding stop; its soluble alginic acid helps support balanced blood sugar and keeps the gut healthy. March season, mainly from Wando.

Ingredients

Main: dried miyeok (sea mustard), beef brisket or flounder, sesame oil · Seasoning: minced garlic, soup soy sauce, salt

Simple recipe

1. Soak the dried miyeok and cut it into pieces.
2. Sauté the beef and miyeok in sesame oil.
3. Pour in water and simmer well.
4. Season with soup soy sauce and minced garlic.
5. Serve once the miyeok has turned tender.

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A Glass · Traditional pairing