If you want to try Korean cuisine, how about a hot bowl of miyeok guk? It’s a traditional Korean soup recipe made using seaweed, and portobello mushrooms in our vegan version. Typically, the umami flavours would come from beef brisket, but we’ve made this recipe with the meatiest mushrooms and love it.
There are plenty of types of edible seaweed and the word miyeok means seaweed. It is a type of dried seaweed that in English would be called sea mustard. and is also called wakame in Japanese. Many grocery stores will sell this dried seaweed, or head to your local Oriental food store like we did.
So not only is miyeok guk a delicious Korean soup, but it is part of Korean culture. Commonly drunk by new mothers as part of postpartum recovery, or even as part of birthday celebrations, it’s far more than just a nourishing soup. It can be enjoyed by anyone who is a fan of Korean food though, and we’ve been meaning to make some for a long time so we hope you enjoy this recipe as much as we do.
Vegan Korean Seaweed Soup Ingredients
20g dried seaweed
150g Portobello Mushrooms
1/2 tsp salt
Pinch of black pepper
1 1/3 Tbsp sesame oil
3 Tbsp dark soy sauce
1 1/2 tsp minced garlic
6 cups water
How to Make Vegan Korean Seaweed Soup
First, you must soak the dried seaweed in a large bowl of cold water (enough to cover the seaweed with plenty of room) for 10 to 15 minutes. You’ll know when it has soaked for long enough because it will have expanded and become supple. We’re using cold water because we don’t want to release any flavour from the seaweed yet, we want to rehydrate it.
Drain your seaweed through a colander, place it under some cold, gentle running water, and give it a quick rinse, turning it over a couple of times in your hands. Turn off the running water, toss the seaweed in the colander to shake off the excess water, and squeeze it as well to help drain out the rest, and then just set it aside for now.
To prepare your mushrooms, remove the stalks and wipe them clean with a damp cloth. Then chop them up into thick strips, something like 1 by 3 cm. Then place a dash of sesame oil into a mixing bowl and add the salt and pepper, turn everything over in the bowl, mixing the mushrooms and seasoning.
Into a medium to large sized saucepan over medium heat, pour the 1 1/3 Tbsp of sesame oil, add the seasoned mushrooms and 1 tablespoon soy sauce, and cook for 1 minute stirring constantly.
Next, add your re-hydrated seaweed into the pan and all the ingredients together occasionally for a couple of minutes.
Now measure out into the pan the 1 1/2 tsp of minced garlic, 2 tablespoons of soy sauce, and 6 cups of water. Add the water first, just incase anything is sticking to the pan. Then gently stir all of the ingredients a few times.
Put the lid onto the saucepan, increase the heat slightly towards medium-high heat, and leave the soup to cook for 15 minutes.
Season with salt to taste once cooked.
EASY VEGAN KOREAN SEAWEED SOUP RECIPE WITHOUT MEAT
Equipment
- 1 Large Saucepan
Ingredients
- 20 g dried seaweed
- 150 g Portobello Mushrooms
- 1/2 tsp salt
- Pinch of black pepper
- 1 1/3 Tbsp sesame oil
- 3 Tbsp dark soy sauce
- 1 1/2 tsp minced garlic
- 6 cups water
Instructions
- First, you must soak the dried seaweed in a large bowl of cold water (enough to cover the seaweed with plenty of room) for 10 to 15 minutes. You’ll know when it has soaked for long enough because it will have expanded and become supple.
- Drain your seaweed through a colander, place it under some cold, gentle running water, and give it a quick rinse, turning it over a couple of times in your hands. Turn off the running water, toss the seaweed in the colander to shake off the excess water, and squeeze it as well to help drain out the rest.
- To prepare your mushrooms, remove the stalks and wipe them clean with a damp cloth. Then chop them up into thick strips, something like 1 by 3 cm. Then place a dash of sesame oil into a mixing bowl and add the salt and pepper, turn everything over in the bowl, mixing the mushrooms and seasoning.
- Into a medium to large sized saucepan over medium heat, pour the 1 1/3 Tbsp of sesame oil, add the seasoned mushrooms and 1 tablespoon soy sauce, and cook for 1 minute stirring constantly.
- Next, add your re-hydrated seaweed into the pan and all the ingredients together occasionally for a couple of minutes.
- Now measure out into the pan the 1 1/2 tsp of minced garlic, 2 tablespoons of soy sauce, and 6 cups of water. Add the water first, just in case anything is sticking to the pan. Then gently stir all of the ingredients a few times.
- Put the lid onto the saucepan, increase the heat slightly towards medium-high heat, and leave the soup to cook for 15 minutes.
- Season with salt to taste once cooked.
Frequently Asked Questions about Vegan Korean Seaweed Soup
What mushrooms, other than portobello, are good to use in Korean seaweed soup instead of beef?
Shiitake Mushrooms: These mushrooms have a rich, savory flavor that can enhance the broth. You can use fresh or dried shiitake mushrooms. If using dried, make sure to soak them in water before adding them to the soup.
Enoki Mushrooms: These delicate, long-stemmed mushrooms have a mild flavor and a pleasant, slightly crunchy texture. They cook quickly and add a nice texture to the soup.
King Oyster Mushrooms: Also known as king trumpet mushrooms, these have a meaty texture and a mild, earthy flavor. They can be sliced or chopped into pieces and add a substantial, satisfying element to the soup.
What side dishes can I serve with a bowl of miyeokguk?
Kimchi: A staple in Korean cuisine, kimchi adds a spicy and tangy contrast to the mild flavors of miyeok guk.
Kongnamul Muchim (Seasoned Soybean Sprouts): Lightly seasoned and refreshing, these sprouts add a crunchy texture.
Oi Muchim (Spicy Cucumber Salad): This salad is tangy, spicy, and refreshing, providing a nice balance to the soup.
