Miyeok guk is a Korean seaweed soup made with beef or seafood, sesame oil, and soy sauce. It’s a nourishing, comforting bowl often served on birthdays and after childbirth in Korea, but it’s equally wonderful as a simple everyday meal. The combination of briny seaweed, savory broth, and tender protein makes it both light and satisfying.
Ingredients
- 1 oz (30 g) dried miyeok (wakame seaweed)
- 8 cups (1.9 L) water, divided
- 8 oz (225 g) beef brisket or chuck, thinly sliced
- 2 tbsp (30 ml) sesame oil
- 2 tbsp (30 ml) soy sauce, plus more to taste
- 2 cloves garlic, minced
- 1 tsp (5 g) salt, plus more to taste
- 1 scallion, thinly sliced (for garnish)
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 to remove any grit. Squeeze out excess water and cut into bite-sized pieces.
- While the seaweed soaks, place the beef slices in a bowl and toss with 1 tablespoon of the soy sauce and half the minced garlic. Let marinate for 10 minutes.
- Heat a large pot over medium-high heat. Add the sesame oil and the marinated beef. Cook, stirring, until the beef is no longer pink, about 3–4 minutes.
- Add the drained miyeok to the pot and stir-fry with the beef for 2–3 minutes, allowing the seaweed to absorb the oil and soy sauce.
- Pour in the remaining 8 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes.
- Add the remaining minced garlic, the remaining 1 tablespoon soy sauce, and salt to taste. Stir well and simmer for another 5 minutes.
- For beef, the safe minimum internal temperature is 145°F (63°C) per USDA FSIS, but since this is a soup, the beef will be fully cooked well beyond that after simmering. Check a piece with a food thermometer if you want to be sure.
- Ladle into bowls and garnish with sliced scallion. Serve hot.
Tips
- Soaking is essential: Don’t skip soaking the miyeok. It needs time to rehydrate fully; otherwise, it will be chewy and tough.
- Rinse thoroughly: Dried seaweed can have sand or grit. Rinse and squeeze it several times to ensure a clean broth.
- Adjust seasoning: The soy sauce and salt amounts are a starting point. Taste the soup before serving and adjust to your preference.
- Substitute protein: If you don’t have beef, use 8 oz (225 g) of fresh clams or mussels. Add them in the last 5–10 minutes of cooking, just until they open.
Serving Suggestions
Serve miyeok guk as a main course with a bowl of steamed rice and a few banchan (Korean side dishes) like kimchi or seasoned spinach. It also makes a light, comforting lunch on its own. In Korea, it’s traditionally eaten on birthdays and after childbirth, but it’s wonderful any day you want something warm and soothing.
Variations
- Seafood Miyeok Guk: Replace beef with 12 oz (350 g) of fresh clams or mussels. Add them in the last 5–10 minutes of cooking, just until they open. Omit the beef marinade step.
- Vegetarian Version: Skip the beef and use 1 tbsp (15 ml) of toasted sesame oil and 1 tbsp (15 ml) of soy sauce to sauté the seaweed. Use vegetable broth instead of water for more flavor.
- Spicy Kick: Add 1 tsp of gochugaru (Korean red pepper flakes) or 1 tbsp of gochujang (Korean chili paste) along with the garlic for a spicy version.
- Extra Nourishing: Crack an egg into the simmering soup and stir gently for a few seconds to create egg ribbons, just before serving.
Storage and Reheating
Store leftover miyeok guk in an airtight container in the refrigerator for up to 4 days. The soup will thicken slightly as the seaweed absorbs more liquid; add a splash of water when reheating. Reheat in a pot over medium heat until bubbling, about 5–7 minutes, or in the microwave in 1-minute intervals. You can also freeze the soup for up to 3 months, but the texture of the seaweed will soften significantly after thawing.
Frequently Asked Questions
What is miyeok? Miyeok is a type of edible seaweed (wakame) that is sold dried. It has a mild, briny flavor and becomes tender when rehydrated. It’s rich in minerals and fiber.
Can I use fresh seaweed instead of dried? Yes, but you’ll need about 4 oz (115 g) of fresh miyeok. Rinse it well, then add it directly to the pot with the beef and sesame oil, skipping the soaking step.
Why is miyeok guk eaten on birthdays? In Korean culture, it’s a tradition to eat miyeok guk on birthdays to honor one’s mother, as it’s also the soup given to women after childbirth for nourishment. It’s a symbolic dish of gratitude and health.
Can I make this soup in advance? Yes, it actually tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat gently. Add a little water if it’s too thick.
Is miyeok guk gluten-free? It can be, if you use tamari or a gluten-free soy sauce instead of regular soy sauce. The seaweed itself is gluten-free.
How do I know when the beef is cooked? Since the beef is simmered in liquid for at least 30 minutes, it will be well done. If you want to confirm, use a food thermometer and check that a piece reaches 145°F (63°C) or higher.
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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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