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.
Soak dried miyeok in cold water for 10–15 minutes. It will expand significantly.
Drain, rinse, and cut into bite-sized pieces. Set aside.
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.
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.
Ladle into bowls. Garnish with sesame seeds or chopped scallions, if desired.
Serve hot, ideally with steamed white rice and kimchi on the side.
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
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.
4 servings