Meat-Free Mushroom Miyeok Guk (Seaweed Soup with Mushrooms)
A light and clean seaweed soup made by stir-frying shiitake mushrooms in perilla oil instead of beef and simmering them together.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This light soup dish uses shiitake mushrooms instead of beef to bring out their unique aroma and chewy texture. Soaked dried seaweed is thoroughly stir-fried in perilla oil, seasoned with tuna extract sauce and soup soy sauce, and gently simmered for about 20 minutes. It is rich in umami even without meat, making it wonderfully clean-tasting.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried seaweed (miyeok)30 g
- Shiitake mushrooms4, 80 g
- Perilla oil2 tbsp
- Water7 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Salt1/2 tsp
- Oyster mushrooms or king oyster mushrooms also go very well in seaweed soup instead of shiitake mushrooms.
- Pour plenty of water over the seaweed and let it soak for at least 30 minutes.
- Wild rock seaweed often has stone dust or foreign substances on its surface, so you need to rub it with your hands to loosen them and rinse it several times, while bagged seaweed from the grocery store only needs a light rinse.
Steps
Prepare the ingredients
This is 30 g of wild rock seaweed. I prepared shiitake mushrooms, but oyster mushrooms or king oyster mushrooms also go well in seaweed soup.
Prepare the wild rock seaweed
Pour plenty of water over the seaweed and let it soak for at least 30 minutes.
Wild rock seaweed often has stone dust or foreign substances on its surface, so you need to rub it with your hands to loosen them and rinse it several times.
Bagged seaweed from the grocery store only needs a light rinse.
Drain roughly in a strainer and cut into bite-sized lengths.
If you slice the shiitake mushrooms as they are, they will be thick, but if you slice them flat about twice first, you can julienne them thinly.
The mushroom stems are also chewy and delicious, so cut them together.
Stir-fry the seaweed
Add 2 tbsp perilla oil and the seaweed to a pot and stir-fry briskly.
In the case of wild rock seaweed, it is stiff and tough, so you need to stir-fry it until it softens.
Add the mushrooms, mix them in roughly, and then...
Simmer the seaweed soup
Pour in 7 cups water, add 1 tbsp soup soy sauce and 1 tbsp tuna extract sauce as well, and once it comes to a boil, lower to a gentle heat and simmer softly for about 20 minutes.
If seasoning only with soup soy sauce, add about 2 broth tablets for umami and boil.
Taste at the end, and if it is too bland, adjust with salt.
Finished
Boiling it with mushrooms like this gives a chewy texture, and the aroma and umami drawn out from the shiitake mushrooms make you not miss meat at all.
My mother, who dislikes meat, loves seaweed soup cooked light like this.
Ppunwife's tips
- In the case of wild rock seaweed, it is stiff and tough, so you need to stir-fry it until it softens.
- If seasoning only with soup soy sauce, add about 2 broth tablets for umami and boil.
- The mushroom stems are also chewy and delicious, so cut them together.
FAQ
Can I use other mushrooms instead of shiitake mushrooms?
Oyster mushrooms or king oyster mushrooms also go very well with seaweed soup.
How do I season it when I don't have tuna extract sauce?
If you season only with soup soy sauce, it is good to add about 2 broth tablets together for umami while boiling.
What should I watch out for when preparing wild rock seaweed?
Since foreign substances or stone dust may remain on the surface, rub it with your hands as you rinse it off, and stir-fry it thoroughly in perilla oil so the stiffness softens away.
