Miyeokguk (Korean Seaweed Soup, 미역국)
Make miyeokguk with dried seaweed and beef. A Korean birthday soup with soaking, rinsing and simmering steps, served with rice.
My notes for this recipe
Miyeokguk (미역국) is Korean seaweed soup, made here with dried miyeok and beef and served with rice. This recipe guides you through soaking and rinsing the seaweed, then building the broth and simmering the soup.
Miyeokguk holds a special place in Korean culture. It is traditionally eaten by women after giving birth and is also served on birthdays as a way of remembering one’s mother and the day of one’s birth.
In our family, miyeokguk is one of our favorite soups. Its main ingredient is dried miyeok, a type of seaweed available at Korean and well-stocked Asian grocery stores. It expands considerably when soaked, so 20–25 g is enough for a large pot.
The soup develops a deeper flavor when simmered slowly. You can also prepare it a day ahead, as miyeokguk often tastes even better the following day.
How I cook it
Soak 20–25 g of dried miyeok in plenty of cold water for 10 minutes. Use a large bowl because the seaweed will expand considerably.
Cut 200 g of beef into small, bite-sized pieces.
Rinse the soaked seaweed two or three times in clean water, then drain it well in a colander. If necessary, cut any very long pieces into shorter lengths.
Heat the sesame oil and olive oil in a large pot over medium heat. Add the beef, seaweed, garlic, guk-ganjang, and tuna sauce. Stir-fry until the beef changes color.
Add 1.8 l of water or rice-rinsing water. Stir in the beef stock powder and simmer the soup over low to medium heat for 30 minutes.
Taste the soup and carefully add salt if needed. Let it simmer for another 10 minutes.
Serve the miyeokguk hot with rice. The soup can be prepared ahead and often develops an even deeper flavor by the next day.
The miyeokguk I make abroad
Living abroad, I cannot always get the special Korean seaweed or clams I would like. This is the miyeokguk I cook with dried miyeok and beef, and I love how it tastes with the ingredients available to me.
Choosing the seaweed and building the broth
Which seaweed do I start with?
The ingredient list uses dried miyeok. Weigh it before soaking and use a large bowl, as it expands in water. Follow the soaking, rinsing and draining steps in this recipe. The linked ingredient guide explains dried miyeok.
How does this recipe build the broth?
This version uses beef. Stir-fry it with the soaked seaweed, garlic, oils and sauces as described in the steps, then add the water and beef stock powder and let the soup simmer. The recipe uses guk-ganjang, tuna sauce and beef stock powder alongside the beef and seaweed.
How do I finish and serve it?
Taste the soup near the end and add salt only if needed, following the final simmering step. Serve it hot with rice. A short note about the seaweed or beef you used and how the broth tasted can help someone making their first pot.
What to cook next
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