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Korean Seaweed Soup (Miyeok Guk)

Name: Korean Seaweed Soup (Miyeok Guk)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 15 g dried seaweed ((Korean miyeok or Japanese wakame), (0.5 ounces)); 120 g beef (chuck or round steak, (4.2 ounces), sliced into smaller pieces); 1/4 tsp fine sea salt ((or more to taste)); A few cracks black pepper; 1 Tbsp sesame oil; 1 1/2 Tbsp soy sauce (, I used regular Kikkoman soy sauce); 1 tsp minced garlic; 5 cups water

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Try this light, healthy, and nutritious Korean seaweed soup – Miyeok guk recipe. It’s very easy to make and comes with many benefits!

Today, I want to share one of the staple Korean soups – seaweed soup recipe.

What is Korean Seaweed Soup

Korean seaweed soup (miyeok guk or miyuk guk, 미역국) is a soup predominantly made with sea mustard also known as brown seaweed (undaria pinnatifida) or Japanese wakame.

The soup is also typically accompanied with some form of protein (e.g. beef, seafood – mussels or prawns, or tinned tuna) along with light seasoning (salt, soy sauce, garlic and roasted sesame oil).

I personally like the soup made with beef more than any others as I think nothing produces umami rich deep flavor like beef does.

With all these goodies, the soup tastes healthy and nourishing.

Korean Birthday Soup

Korean seaweed soup is also known as birthday soup, as many Koreans eat this soup on their birthday. (However, people eat this on normal days just as often as well.)

So, why do people have it on a birthday?

In Korea, seaweed soup is often served for a woman who just delivered a baby, because the nutrients that are contained in the seaweed are known to help with the recovery and also producing breast milk.

There are many other health benefits too, so if you want to find out, you can read more from here.

Anyway, because of this soup’s association with childbirth, the soup is known as birthday soup.

Now that the mystery is solved, I hope you try my recipe soon!

P.S. If you like the seaweed flavor, you should also check out my cold cucumber soup, which uses the same seaweed.

Ingredients for Korean Seaweed Soup, 3-4 servings

Main

15 g / 0.5 ounces dried seaweed (Miyeok / wakame)
120 g / 4.2 ounces beef chuck or round steak, sliced into smaller pieces
1/4 tsp fine sea salt (or more to taste)
A few cracks black pepper
1 Tbsp sesame oil
1 1/2 Tbsp soy sauce (I used regular Kikkoman soy sauce)
1 tsp minced garlic
5 cups water

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Korean Seaweed Soup

1. Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.

2. Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.

3. Pre heat a medium pot over medium heat (about 20 seconds). Add the sesame oil, seaweed and beef. Stir them well until the beef is partly cooked (about 2 mins). Add the soy sauce, garlic and water. Cover the pot and boil over medium – medium high heat until the meat is fully cooked (10 to 15 mins). Adjust the taste with more salt if needed.

4. Serve warm with a bowl of steamed rice and other Korean side dishes.