Here's our quick & easy recipe ...

 

 Miyeok-Guk / Korean Birthday Soup*

 

2 oz dried miyeok seaweed (wakame)

20 mussels

3 T sesame oil

2 T ginger, minced

2 T garlic, minced

12 cups water

1/2 cup soup soy sauce (gukganjang)

2 T salt

1 T cracked pepper

1/2 cup scallions sliced   (divided in half)

3.5 oz enoki mushrooms, remove bottoms & individually separate   (divided in half)

1  whole lemon zest, length wise  (divided in half)

1/4 cup Thai Basil, separated  (whole leaves)

 

 

Soak dried miyeok in a bowl of water for 20 mins. Rinse 3 times with fresh water, squeezing or kneading after each rinse to remove excess salt used in the drying process. Drain well and cut into bite-sized pieces.

 

 

In pre-heated cast iron pan add sesame oil, garlic & ginger and slightly brown. Add rinsed miyeok and braise for 2 mins constantly turning over in pan.

 

 

In a large pot, bring 12 cups of water to a boil. Add in braised miyeok, soup soy sauce, salt & pepper and return to a boil. Then, lower to medium heat and cook for 20 minutes. Stir in uncooked mussels and continue to cook on medium heat for 5 mins. Add in half of the scallions, enoki & lemon zest, stir well, cook for another 5 mins.

 

 

Ladle into individual serving bowls and garnish with the thai basil and the remaining half of the scallions, enoki mushroom & lemon zest.

 

 

 

*note: you can substitute mussels for clams, chicken or beef brisket if you prefer.

 

 

 

Peace, Love and (of course... Soup!)

 

 

Tave & Brian