1ouncedried miyeok (seaweed), 미역yields about 2 cups soaked
12 to 16fresh mussels
2tablespoonssoup soy sauce (gukganjang) or fish sauce
salt and pepper
Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes 2 and 3.
Rinse the mussels in cold water. Rub a few at a time between your hands (or scrub off) to remove any debris on the shells. If you see a beard attached to the mussels, tug it out.
In a large pot, sauté the miyeok with the sesame oil, soy sauce and garlic for 4 to 5 minutes over medium high heat. You can add a little bit of water it the seaweed gets too dry.
Add 8 cups of water. Bring it to a boil over high heat. Lower the heat to medium, cover, and boil for about 25 minutes.
Drop the mussels in. Add salt (about 2 teaspoons) and pepper to taste. Boil for an additional 5 minutes.
Tips for making miyeokguk
You can find dried miyeok at Korean markets. Look for the ones with a deep, dark green hue.
Dried miyeok comes in different types and sizes. Most of them are pretty clean these days so it doesn't require more thorough cleaning we used to do in the past. Some are even ready to use pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes.
Do not soak the seaweed too long. You'll lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.
Be sure to take the time to boil the soup for the specified time for the depth of flavor.
Miyeok guk freezes well if you have any leftover soup.