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Korean Seaweed Soup (Miyeok Guk)

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

Seaweed soup in a pot

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.

A bowl of Korean seaweed soup

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.

Prepare Korean seaweed for soup

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

Seasoned beef in a bowl

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.

Making seaweed soup

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

Miyeok guk served with rice and other side dishes


Seaweed soup in a pot

Korean Seaweed Soup (Miyeok Guk)

How to make simple but delicious Korean seaweed soup!
4.77 from 17 votes
Print Pin Rate Save
Course: Soup
Cuisine: Korean
Keyword: seaweed, soup
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 to 4
Calories: 151kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 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

Instructions

  • 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.
  • Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.
  • 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.
  • Serve warm with a bowl of steamed rice and other Korean side dishes.

Notes

*1 Tbsp = 15 ml, 1 Cup = 250 ml
**The recipe was originally posted in July 2007.

Nutrition Info (per serving)

Calories: 151kcal | Carbohydrates: 1g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 787mg | Potassium: 127mg | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1.1mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Tagged with: healthy, seaweed

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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