Korean Seaweed Soup (Miyeok Guk, paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 4
Miyeok guk or seaweed soup is reputed to be one of the most nourishing dishes in the Korean culinary lexicon - given to women after childbirth. Packed full of nutrients and umami and in this case roast duck (can also be veggie-modified).
  • 1.5 oz dried seaweed (not the seasoned sheets, but seaweed that needs to be soaked before it can be eaten - don't use the whole bag, use a handful/about ⅕th or you'll end up with a jungle of seaweed soup fit for an army)
  • 5-6 cups high-quality stock or bone broth (or more); 8 cups water
  • 4-5 cloves garlic
  • 1-2 tb minced ginger
  • 1 pound duck, chicken, pork, or beef
  • 2 tb fish sauce (optional)
  • sea salt for seasoning
  • 1 tb fresh lime/lemon or apple cider vinegar (optional)
  • scallions for garnish
  • sesame oil (optional, omit for AIP)
  1. Soak the dried seaweed in a couple cups of water for about 30 minutes, until seaweed is hydrated (it will magically quintuple in size). Rinse well and squeeze a few times. Drain well and rough chop.
  2. Cut up your protein and brown/saute with garlic and ginger in sesame or another oil in a large soup pot.
  3. Add stock and seaweed and bring to a boil.
  4. Cook everything for about 20-30 minutes, seasoning with salt and other seasonings to taste until flavor comes together (it's generally a light, healthy taste, not super heavy/meaty, more ocean-y).
Recipe by Flash Fiction Kitchen at https://www.flashfictionkitchen.com/korean-seaweed-soup/