Miyeok-guk
Miyeok-guk, also rendered as miyuk guk or seaweed soup, is a non-spicy Korean soup whose main ingredient is miyeok. It is traditionally eaten as a birthday dish in honor of one's mother and by women who have given birth for several months postpartum.
Preparation
Miyeok-guk is rare among Korean soups in that it has no spicy ingredients. The main ingredient is miyeok, also known as sea mustard. It is typically prepared from dried product, and is in appearance brown tangled strands. To prepare, the seaweed is rehydrated, drained, chopped, sauteed with garlic and sesame oil, then simmered in beef or fish stock.History and culture
Women traditionally eat the soup for several months after giving birth. The practice of eating seaweed soup after giving birth is believed to date to the Goguryeo period and started because people noticed whales eating seaweed after giving birth. Traditionally the soup symbolizes and honors Samsin Halmoni, a goddess who helps women through pregnancy and childbirth. People enjoying the dish on their birthdays are honoring their mothers for giving birth to them.People also eat the soup for breakfast on their birthdays in honor of their mother. As part of birthday celebrations, guests are served miyeok-guk along with rice cakes and other traditional foods. Miyeok-guk is also eaten outside of special occasions during the rest of the year. It is a very common side dish served with rice.