Miyeok-guk, or Korean seaweed soup, is a healthy, comforting dish made with dried seaweed, sesame oil, and beef or anchovy broth. Commonly eaten on birthdays and post-partum recovery, it's a simple, mineral-rich soup packed with flavor and tradition.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 25 minsTotal Time 35 mins ½ oz dried miyeok (wakame seaweed)
1 tbsp sesame oil
3 ½ oz beef brisket or sirloin, thinly sliced (can substitute mussels or tofu)
1 clove garlic, minced
1 tbsp soy sauce (Korean guk-ganjang preferred)
4 cups water or anchovy broth
Salt, to taste
Optional: a splash of fish sauce for deeper umami
Optional garnish: toasted sesame seeds or chopped scallions
Soak the Seaweed
1
Soak dried miyeok in cold water for 10–15 minutes . It will expand significantly.
Drain, rinse, and cut into bite-sized pieces. Set aside.
Sauté the Beef & Miyeok
2
In a medium pot, heat sesame oil over medium heat.
Add beef and garlic. Sauté until beef is no longer pink.
Add soaked seaweed and stir-fry with the beef for 2–3 minutes.
Stir in soy sauce to coat evenly.
Simmer the Soup
3
Pour in water or anchovy broth. Bring to a boil.
Lower heat and simmer for 20–25 minutes , until seaweed is tender and flavors meld.
Taste and season with salt, more soy sauce, or a splash of fish sauce.
Serve
4 Ladle into bowls. Garnish with sesame seeds or chopped scallions, if desired.
Pairing Suggestions
5
Steamed short-grain rice (essential!)
Kimchi (radish or napa cabbage)
Korean rolled omelet (gyeran-mari)
Light banchan (side dishes) like sautéed spinach or pickled radish
Green tea or barley tea (bori-cha ) for sipping
Tips & Notes
6
Miyeok is very mineral-rich (iron, calcium, iodine) and expands a lot — don’t overdo it!
Guk-ganjang (soup soy sauce) has deeper flavor than regular soy sauce — use if available.
Make it vegetarian : Use tofu and mushroom broth instead of beef.
Feeling indulgent? Add mussels or clams for a seafood variation.
Keeps in the fridge for 3–4 days. Reheat gently.
Ingredients ½ oz dried miyeok (wakame seaweed)
1 tbsp sesame oil
3 ½ oz beef brisket or sirloin, thinly sliced (can substitute mussels or tofu)
1 clove garlic, minced
1 tbsp soy sauce (Korean guk-ganjang preferred)
4 cups water or anchovy broth
Salt, to taste
Optional: a splash of fish sauce for deeper umami
Optional garnish: toasted sesame seeds or chopped scallions
Directions Soak the Seaweed
1
Soak dried miyeok in cold water for 10–15 minutes . It will expand significantly.
Drain, rinse, and cut into bite-sized pieces. Set aside.
Sauté the Beef & Miyeok
2
In a medium pot, heat sesame oil over medium heat.
Add beef and garlic. Sauté until beef is no longer pink.
Add soaked seaweed and stir-fry with the beef for 2–3 minutes.
Stir in soy sauce to coat evenly.
Simmer the Soup
3
Pour in water or anchovy broth. Bring to a boil.
Lower heat and simmer for 20–25 minutes , until seaweed is tender and flavors meld.
Taste and season with salt, more soy sauce, or a splash of fish sauce.
Serve
4 Ladle into bowls. Garnish with sesame seeds or chopped scallions, if desired.
Pairing Suggestions
5
Steamed short-grain rice (essential!)
Kimchi (radish or napa cabbage)
Korean rolled omelet (gyeran-mari)
Light banchan (side dishes) like sautéed spinach or pickled radish
Green tea or barley tea (bori-cha ) for sipping
Tips & Notes
6
Miyeok is very mineral-rich (iron, calcium, iodine) and expands a lot — don’t overdo it!
Guk-ganjang (soup soy sauce) has deeper flavor than regular soy sauce — use if available.
Make it vegetarian : Use tofu and mushroom broth instead of beef.
Feeling indulgent? Add mussels or clams for a seafood variation.
Keeps in the fridge for 3–4 days. Reheat gently.
Miyeok-guk (Korean Seaweed Soup)
