Korean Seaweed Soup: Chicken Miyukguk is a nutritious, healing soup recipe that is perfectly comforting on a cold night.
Course: Main, Soup
Cuisine: Asian/Korean, Korean
Keyword: korean seaweed sop, koreanfood, Miyukguk, seaweed soup
11 ouncepackage dried seaweed- can be purchased at any Asian/Korean grocery store or market
1precooked rotisserie chicken
1-2tbspsoy sauce- or more to taste
water- you'll need enough to cover ingredients
Soak seaweed in water (enough water to cover the seaweed) for at least 30 minutes. The longer you can soak the seaweed the better. *
While you are soaking the seaweed, de-bone your rotisserie chicken, making the pieces as big or small as you want. Remove the skin and keep the bones (except the gizzard part) and add those into the pot. The bones will help create a nice chicken stock flavor.
Once you’ve got all the chicken (and bones) in a big pot, cover all of the ingredients with water. Place on the stove and bring to a boil. The longer you boil your chicken, the better. Boil the chicken for at least 30 minutes before you then add the seaweed after completing the next step!
When the seaweed is soft, (or after at least 30 minutes) rinse, drain, and cut into 2 inch pieces.
Then stir in the cut up seaweed into the chicken soup, and add 1 tablespoon of soy sauce; cook for 1 minute. Pour in 2 cups of water, and bring to a boil. (Feel free to add more water if you think you need it). Stir in garlic, bring to a boil again, cover, and reduce heat. Simmer for at least 20 minutes. Season with salt and more soy sauce if needed.
* Soak your seaweed for as long as you can, at least 30 minutes but preferably up to one hour.