Miyeok guk is a beloved Korean seaweed soup made with tender miyeok (wakame seaweed), beef or seafood, and a savory broth. It’s traditionally eaten on birthdays and after childbirth, but its comforting, briny flavor makes it a year-round favorite. This recipe builds a rich, clean broth by simmering the seaweed with garlic, soy sauce, and sesame oil—simple ingredients that come together for a nourishing bowl.
Ingredients
- 1 oz (28 g) dried miyeok (wakame seaweed)
- 8 cups (1.9 L) water, divided
- 8 oz (225 g) beef brisket or chuck, thinly sliced into bite-sized pieces
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 ml) soy sauce (use soup soy sauce for deeper color, if available)
- 1 tbsp (15 ml) fish sauce (optional, for extra umami)
- 2 cloves garlic, minced
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (5 g) toasted sesame seeds, for garnish (optional)
- 2 green onions, thinly sliced, for garnish (optional)
Instructions
- Soak the dried miyeok in a large bowl of cold water for 15–20 minutes, until it expands and softens. Drain, then rinse well under cold running water to remove any grit. Squeeze out excess water and cut the seaweed into manageable pieces, about 2–3 inches long.
- While the seaweed soaks, prepare the beef. If using brisket, slice it thinly against the grain. Pat dry with paper towels.
- In a large pot (4–5 quart capacity), heat the sesame oil over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 5–7 minutes.
- Add the drained miyeok and stir-fry with the beef for 2–3 minutes. This step helps the seaweed absorb the sesame oil and enhances its flavor.
- Pour in 8 cups (1.9 L) of water. Bring to a boil over high heat, then reduce heat to medium-low and cover. Simmer for 20 minutes, until the seaweed is tender and the broth is fragrant.
- Stir in the soy sauce, fish sauce (if using), and minced garlic. Continue simmering, uncovered, for another 10 minutes to meld the flavors.
- Season with salt to taste. Serve hot, garnished with sesame seeds and green onions if desired.
Tips
- Soaking time is flexible: Dried miyeok expands significantly, so don’t be alarmed by the small amount. If you’re in a hurry, soak in warm water for 10 minutes, but cold water gives a better texture.
- Choose your protein: Beef is classic, but you can substitute with 8 oz (225 g) of clams, mussels, or firm tofu for a lighter version. If using seafood, add it in the last 5 minutes of cooking to avoid overcooking.
- Don’t skip the sesame oil step: Sautéing the beef and seaweed in sesame oil before adding water is key to developing the soup’s nutty, savory base. Skipping it results in a blander broth.
- Adjust the seasoning at the end: Soy sauce and fish sauce vary in saltiness. Always taste before adding salt, and remember the soup will be slightly saltier after sitting.
Serving Suggestions
Serve miyeok guk as a main dish with a bowl of steamed rice and a few banchan (Korean side dishes) like kimchi, pickled radish, or seasoned spinach. It’s also a common accompaniment to other Korean meals, where it acts as a palate-cleansing soup. For a heartier meal, add a soft-boiled egg or serve with grilled fish.
Variations
- Beef Miyeok Guk: The classic version made with beef, as in this recipe. For a richer broth, use beef short ribs and simmer for 1 hour instead of 30 minutes.
- Seafood Miyeok Guk: Replace the beef with 1 lb (450 g) of fresh clams or mussels. Add them after the seaweed has simmered for 20 minutes, and cook just until the shells open (about 5 minutes). Discard any unopened shells.
- Vegetarian Miyeok Guk: Skip the beef and use 8 oz (225 g) of firm tofu, cubed. Sauté the tofu briefly with the seaweed, then use vegetable broth instead of water. Add a splash of toasted sesame oil at the end for richness.
- Spicy Miyeok Guk: Add 1 tablespoon of gochugaru (Korean red pepper flakes) along with the garlic for a spicy kick. Adjust to your heat preference.
Storage and Reheating
Leftover miyeok guk can be stored in an airtight container in the refrigerator for up to 4 days. The soup will thicken slightly as the seaweed absorbs liquid; add a splash of water or broth when reheating to restore its consistency. Reheat on the stovetop over medium heat until steaming hot, or in the microwave in 1-minute intervals, stirring between. You can also freeze miyeok guk for up to 2 months—thaw overnight in the refrigerator before reheating. Note that the texture of the seaweed may soften further after freezing, but the flavor remains good.
Frequently Asked Questions
What is miyeok? Miyeok is a type of edible seaweed, also known as wakame in Japanese. It’s sold dried and has a mild, slightly sweet flavor and a tender, slippery texture when rehydrated. It’s a staple in Korean cooking, used in soups and salads.
Can I use fresh seaweed instead of dried? Yes, if you have access to fresh miyeok, use about 1 lb (450 g) and skip the soaking step. Rinse it thoroughly and add it directly to the pot with the beef. Fresh seaweed cooks faster, so reduce the simmering time by about 5 minutes.
Why is miyeok guk eaten on birthdays? In Korean culture, miyeok guk is traditionally served on birthdays to honor one’s mother, as it’s also the soup given to women after childbirth for its nourishing properties. It’s a symbolic dish of gratitude and health.
Can I make this soup without beef? Absolutely. The soup is just as delicious with seafood, tofu, or even just the seaweed. If you omit the beef, you may want to add a little more soy sauce or a dash of Korean soup soy sauce (guk-ganjang) to deepen the flavor.
Why is my soup bitter? Bitterness can come from using old or poor-quality seaweed, or from not rinsing it thoroughly after soaking. Make sure to rinse the rehydrated seaweed well and squeeze out excess water. Also, avoid boiling the soup too vigorously for too long, which can concentrate bitter compounds.
Is miyeok guk healthy? Miyeok is naturally low in calories and rich in iodine, vitamins, and minerals. The soup is hydrating and comforting, but if you’re watching sodium, go easy on the soy sauce and salt. As with any food, it’s part of a balanced diet.
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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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