Korean Seaweed Soup

Miyeok-guk (Korean Seaweed Soup) – Postpartum Recovery

This is a traditional Korean seaweed soup recipe used by women for at least one month after childbirth to boost milk supply and detoxify the blood. It is also part of birthday meals.

The iodine and calcium in the seaweed help new mums recover from the birth faster, and soup provides intense nourishment without straining the digestive system.

Miyeok-guk is part of the traditional postpartum rituals in Korea, and is very similar to traditional practices in China, Japan and other parts of Asia which recognise that postpartum mothers need time and care to recover from a very stressful and draining 10 months. In order to nourish and care for their baby properly they should focus on resting and restore their energy through a nutritious diet.

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Miyeok-guk (Korean Seaweed Soup) - Postpartum Recovery
Korean Seaweed Soup
Course Soup
Cuisine Asian, Korean
Servings
Ingredients
Course Soup
Cuisine Asian, Korean
Servings
Ingredients
Korean Seaweed Soup
Instructions
  1. Soak dried seaweed in water for 20-30 mins.
  2. While seaweed is soaking wash rice ready to cook and leave the last water in a bowl. Cook rice to serve with the soup.
  3. Heat sesame oil in pot and sauté beef until half cooked, then add seaweed and chopped garlic and sauté for 3-5 mins. Add the water saved from washing rice and boil.
  4. Add soy sauce or salt to taste and serve with rice.
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