Korean Seaweed Soup (Miyeok-guk): A Simple Home Recipe

Korean seaweed soup, or miyeok-guk, is a savory soup of rehydrated seaweed simmered with beef, garlic, and a light, deeply flavored broth. This home-style version uses dried Korean miyeok and thinly sliced beef for a comforting soup that works as an everyday meal or part of a Korean table; ingredients and seasonings vary from family to family.

Ingredients

1 oz (28 g) dried Korean miyeok (sea mustard): This is usually sold in dried pieces or strips at Korean and other Asian grocery stores. Measure by weight if possible, since dried seaweed varies in shape and density.
8 oz (225 g) beef brisket or chuck, thinly sliced: Choose boneless beef and slice across the grain into bite-size pieces. Thin slices cook more evenly and are easier to eat in soup.
1 tablespoon (15 ml) toasted sesame oil: Used to coat the beef and seaweed as they cook, adding a nutty aroma.
2 teaspoons (10 ml) regular soy sauce: Adds savory seasoning. Use a reduced-sodium version if preferred, then adjust the salt at the end.
1 tablespoon (15 ml) Korean soup soy sauce (guk-ganjang): This is lighter in color and more concentrated than standard soy sauce. If you cannot find it, use another tablespoon of regular soy sauce and add salt gradually; the broth will be a little darker and less distinctively savory.
3 garlic cloves (about 9 g), finely minced: Fresh garlic gives the broth its familiar, rounded flavor.
8 cups (1.9 L) water or unsalted anchovy-kelp stock: Water makes a clean, beef-forward broth. Unsalted stock adds a gentle seafood-and-kelp depth without taking over the soup.
1 teaspoon (5 ml) fish sauce: Optional, for extra savory depth. Leave it out for a milder broth or a fish-free version.
½ teaspoon (3 g) fine salt, plus more to taste: The final amount depends on the stock and the saltiness of your soy sauces.
⅛ teaspoon (about 0.3 g) ground black pepper: Optional; use just a little so it does not mask the seaweed and broth.
2 teaspoons (10 ml) toasted sesame oil, for serving: Optional, to finish the bowls with a fresh sesame aroma.

Instructions

Soak the seaweed. Put the dried miyeok in a large bowl and cover it generously with cool water. Leave it for 10 minutes, or until it has expanded and feels flexible rather than brittle. Some brands and cuts rehydrate faster, so check the texture instead of leaving it to soak for a long time. Drain it in a colander, rinse well under cool running water to remove any grit, and gently squeeze out excess water. Cut long pieces into manageable lengths, roughly 2 to 3 inches (5 to 8 cm).
Prepare the beef and garlic. While the seaweed soaks, slice the beef across the grain into thin, bite-size pieces if it is not already cut. Mince the garlic. Set the soy sauces, water or stock, and remaining seasonings beside the stove so they are ready to add.
Brown the beef lightly. Heat 1 tablespoon (15 ml) sesame oil in a heavy soup pot over medium heat. Add the beef and cook for 2 to 3 minutes, stirring, until the pieces lose their raw appearance and release some juices. They do not need to be fully cooked at this stage. If the pot is crowded, spread the beef out or cook it in two batches so it sears rather than steams.
Season and soften the seaweed. Add the drained seaweed, minced garlic, regular soy sauce, and Korean soup soy sauce. Stir and cook for 3 to 4 minutes. The seaweed should become glossy and fragrant, and it will pick up flavor from the beef and sesame oil. Keep the heat moderate; if the bottom begins to look dry or stick, add a small splash of the measured water.
Add liquid and simmer. Pour in the 8 cups (1.9 L) water or unsalted stock and stir to loosen anything flavorful from the bottom of the pot. Bring the soup to a gentle boil, then lower the heat so it simmers steadily without bubbling hard. Partially cover and cook for about 25 minutes, stirring once or twice. A gentle simmer helps the broth develop without making the seaweed ragged or reducing the liquid too quickly.
Check the beef and season the broth. Check the thickest piece of beef with a food thermometer. Whole cuts of beef should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; leave the pieces in the hot soup for that rest before serving. Stir in the optional fish sauce, salt, and pepper, then taste the broth. Add salt a pinch at a time if it tastes flat, or a little water if it is saltier than you like.
Serve hot. Ladle the seaweed, beef, and broth into bowls. Add a few drops of the optional finishing sesame oil if desired. Serve with rice and side dishes while the soup is hot.

Tips

Let the seaweed rehydrate fully, but do not guess by volume. Dried miyeok swells considerably, and brands differ. Weighing out 28 g is the most dependable way to get the intended balance of seaweed to broth. If you have only a volume measure, use about ½ cup of loosely filled dried pieces and avoid packing them down.
Rinse after soaking. A quick rinse clears away grit and any excess salt or oceanic residue. If your seaweed tastes very salty, rinse it a little more thoroughly; if it tastes mild, a normal rinse is enough. Drain and squeeze gently rather than wringing it hard, which can tear delicate pieces.
Build the seasoning gradually. Soup soy sauce, stock, fish sauce, and regular soy sauce all contribute salt. Start with the listed amounts, taste near the end, and add salt only after the broth has simmered. If you use salted stock, choose reduced-sodium soy sauce and expect to need less added salt.
Keep the simmer gentle. A hard boil can make the broth cloudy and break seaweed into smaller pieces. A low, steady simmer gives the beef time to flavor the liquid and allows the seaweed to become tender while keeping its texture.

Serving Suggestions

Serve miyeok-guk in individual bowls with steamed short-grain rice. The soup is satisfying as part of a simple meal, but it also fits naturally into a Korean spread with small side dishes such as kimchi, seasoned vegetables, or lightly dressed cucumber. Keep the soup and rice separate until serving so the rice does not soak up all the broth.

For a balanced table, offer water and a mild side dish alongside spicy or strongly seasoned banchan. The soup itself should taste savory and clean rather than heavily salted, and the rice gives each spoonful a soft, neutral counterpoint. A small dish of sliced scallions can be offered at the table, though it is optional and not necessary for the recipe.

Variations

Use a different beef cut. Thinly sliced brisket, chuck, or another boneless cut suitable for simmering can work. A leaner cut tends to taste less rich, while fattier brisket gives the broth more body. Keep pieces thin and bite-size so they cook evenly and are comfortable to eat with a spoon.

Make a seafood version. Miyeok-guk is also commonly made with seafood, including small pieces of fresh fish or shellfish. Omit the beef and use water or a suitable stock; add seafood near the end so it does not overcook. If using fish, cook it to 145°F (63°C), checked with a food thermometer. Shellfish should be cooked until opaque and firm, and mussels or clams should open during cooking; discard any that remain closed.

Make it vegetarian. Leave out the beef and fish sauce, and use water or a vegetable stock with a clean flavor. For more savory depth, simmer the broth with a piece of dried kelp and a few dried shiitake mushrooms, then remove them before serving. This changes the classic beef-forward flavor but keeps the seaweed at the center of the soup. Check that the soy sauce is suitable for your dietary needs.

Adjust the broth strength. For a lighter soup, use an extra cup of water and season to taste. For a more concentrated flavor, use unsalted anchovy-kelp stock or simmer uncovered for a few extra minutes. Do not add a large amount of fish sauce at once; its flavor is assertive and can quickly overwhelm the seaweed.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, airtight container. Store the rice separately. The soup keeps for 3 to 4 days in the refrigerator. The seaweed softens further as it sits, so the texture will be more tender the next day, while the broth often tastes well blended.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C). You can also reheat it in a microwave-safe bowl, loosely covered, stirring halfway through and checking that the center is hot. Add a splash of water if the soup has reduced or tastes more concentrated after storage. For longer storage, freeze cooled soup in airtight, freezer-safe portions; use within about 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What is miyeok-guk?
Miyeok-guk is Korean seaweed soup made with miyeok, a type of edible sea mustard, in a savory broth. Beef is a common addition, though seafood and meat-free versions are also made. It is often served with rice, and recipes vary by household and occasion.

Can I use wakame instead of Korean miyeok?
Yes, if Korean miyeok is unavailable, dried wakame can be a practical substitute. Wakame is usually more delicate and may become soft sooner, so start with a smaller amount by weight and check it as it soaks and simmers. The texture and seaweed flavor will differ from a version made with miyeok.

Why does the dried seaweed look like too little?
Dried miyeok expands substantially in water, so the amount looks small before soaking. Use the recipe’s dry weight rather than trying to match the final volume. If you accidentally soak too much, drain the extra and refrigerate it separately for another use rather than adding it all to the pot.

Can I make the soup ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it for up to 3 to 4 days total. Reheat the soup until it reaches 165°F (74°C). The seaweed will soften and the broth may taste more blended after resting; add a little water if needed before reheating.

Why is my broth too salty?
Stock, soup soy sauce, regular soy sauce, and fish sauce can all bring substantial salt. Add water a little at a time and taste again, rather than adding more seaweed or another strong seasoning. Next time, begin with unsalted stock and hold back some of the soy sauce or salt until the soup has simmered.

Can I make miyeok-guk without sesame oil?
Yes. The soup will lose some of its characteristic toasted, nutty aroma, but it can still be made with a neutral cooking oil or without oil if you use a nonstick pot and carefully sauté the beef and seaweed. The broth will be lighter; season it gradually and taste before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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