Korean Soup Dishes: Beef Seaweed Soup

Miyeok-guk is a Korean seaweed soup made with softened dried seaweed, beef, garlic, and a clear, savory broth. This home-style version gets its depth from briefly sautéing the beef and seaweed before simmering them together, and it is easy to serve as part of a rice-based meal.

Ingredients

0.7 oz (20 g) dried Korean seaweed, miyeok
8 oz (225 g) thinly sliced beef, such as brisket or sirloin
2 tsp (10 ml) toasted sesame oil
2 garlic cloves (6 g), finely minced
8 cups (1.9 L) water
1 tbsp (15 ml) Korean soup soy sauce, guk ganjang
½ tsp (3 g) fine salt, plus more as needed
⅛ tsp (0.3 g) ground black pepper

Instructions

Soak and prepare the seaweed. Put the dried miyeok in a large bowl and cover it generously with cool water. Let it soak for 10 minutes, or until pliable and expanded. Drain it in a colander, rinse away any grit, and gently squeeze out excess water. Cut long pieces into manageable lengths, about 2 to 3 inches (5 to 7.5 cm). Dried seaweed expands substantially, so do not add extra simply because the dry portion looks small.
Cut and season the beef. If the beef is not already thinly sliced, cut it across the grain into strips about ¼ inch (6 mm) thick. Keep the pieces fairly even so they cook at the same rate. Pat them dry with a paper towel; this helps them brown lightly rather than release too much liquid into the pot. Mince the garlic and measure out the remaining ingredients before heating the pan.
Sauté the beef and seaweed. Set a medium soup pot over medium heat and add the sesame oil. Add the beef and cook for about 2 minutes, stirring, until the surfaces are no longer raw-looking. Add the drained seaweed and garlic, then cook for 2 to 3 minutes, stirring so the seaweed is coated in the oil and beef juices. Keep the heat moderate: sesame oil can scorch, and browned garlic can make the broth taste bitter.
Simmer the soup. Pour in the water and stir in the soup soy sauce, salt, and black pepper. Bring the pot to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook for 25 minutes, stirring once or twice. The seaweed should be tender and the broth should taste savory rather than raw or watery. Avoid a hard boil, which can make the broth cloudy and cause more evaporation than intended.
Check the beef and finish seasoning. Check that the thickest piece of beef reaches the USDA FSIS safe minimum temperature for whole cuts, 145°F (63°C), then leave the soup off the heat for a 3-minute rest. Add a little more salt if needed, tasting before each addition because soup soy sauce is already salty. Serve hot, with the seaweed and beef distributed among the bowls.

Tips

Use Korean seaweed when possible. Miyeok, also sold as Korean dried sea mustard, gives the soup its characteristic texture and flavor. Japanese wakame is a workable substitute if that is what you can find, but it is often more delicate and can become soft sooner; check it during the simmer and shorten the cooking time if needed. Do not substitute seasoned snack seaweed, which is oily and salted.

Choose the right soy sauce. Guk ganjang is Korean soup soy sauce, a light-colored, salty seasoning with a clean, savory flavor. If unavailable, use regular soy sauce a teaspoon at a time and reduce the added salt; the broth will be darker and may taste a little sweeter or less clean. Do not assume the same amount of every soy sauce will season identically.

Rinse and drain the seaweed well. Dried seaweed can hold sand or small particles, especially in folds. Rinsing after soaking helps prevent grit in the finished soup. Squeeze gently rather than wringing it hard, which can break it into tiny pieces and make the soup less pleasant to eat.

Season at the end, not by guesswork. The broth reduces slightly as it simmers, and different brands of soup soy sauce vary in saltiness. Start with the listed salt, taste after cooking, and adjust in small pinches. If the soup becomes too salty, add a splash of water and bring it back to a gentle simmer instead of adding sugar.

Serving Suggestions

Serve miyeok-guk piping hot in individual bowls, with steamed short-grain rice alongside. A bowl of rice can be eaten separately or spooned into the broth; both are common, practical ways to make the soup part of a filling meal. The soup is usually one component of a table rather than the only dish, so its mild, savory broth works well with a few assertively seasoned sides.

Try it with kimchi, seasoned spinach, cucumber salad, or simply sliced scallions and a small dish of extra kimchi. Keep the sides modestly portioned and let the soup remain the main warm dish. If serving a group, place the pot on the table while it is hot and use a ladle so each person gets a mixture of broth, seaweed, and beef. Taste the broth before adding extra soy sauce at the table.

Variations

Make a seafood version. Replace the beef with 8 oz (225 g) cleaned shrimp or small clams. Sauté the seaweed and garlic first, add the water and seasonings, and add shrimp during the final few minutes so it does not turn rubbery. Cook seafood to 145°F (63°C), checked with a food thermometer. Clams should be cooked until their shells open; discard any that remain closed after cooking.

Use anchovy-kelp stock. Replace some or all of the water with 8 cups (1.9 L) unsalted Korean anchovy-kelp stock. It adds a deeper, ocean-like savory note; because prepared stocks can contain salt, reduce the initial salt and adjust after simmering. If using dried anchovy and kelp to make stock, strain them out before adding the seaweed and beef.

Make it vegetarian. Omit the beef and sauté the seaweed and garlic in sesame oil. Use water or unsalted vegetable broth, then season with guk ganjang. A few sliced mushrooms can add a fuller texture, although they change the flavor from the beef-based version. For a vegan meal, check that the soup soy sauce and any stock contain no fish ingredients.

Adjust the broth and texture. For a lighter soup, use 9 cups (2.1 L) water and add salt gradually; for a more concentrated bowl, use 7 cups (1.7 L), keeping in mind that the seasoning will taste stronger. Some cooks prefer the seaweed quite soft and simmer it longer, while others like a little more bite. Both approaches are reasonable home-style preferences.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, ideally in shallow, covered containers. Miyeok-guk keeps for 3 to 4 days in the refrigerator. The seaweed continues to soften as it sits, so the texture on the second day will be more tender than when freshly made. Store rice separately so it does not absorb the broth and become swollen in the container.

For longer storage, freeze the cooled soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little room at the top for expansion. Thaw it overnight in the refrigerator, or reheat it from frozen in a covered saucepan over low heat, stirring as it loosens. The seaweed may be softer after freezing, but the soup remains useful for a quick meal.

Reheat only the portion you plan to eat, bringing it to 165°F (74°C), the USDA FSIS safe temperature for leftovers. On the stovetop, warm it gently and stir occasionally; add a small splash of water if the broth has reduced. In a microwave, cover loosely, use a microwave-safe bowl, and stir midway through heating so the soup warms evenly. Do not leave a pot of soup at room temperature for extended serving.

Frequently Asked Questions

What is miyeok-guk?

Miyeok-guk is Korean seaweed soup, usually made with dried miyeok rehydrated in water and simmered with ingredients such as beef, garlic, and soy sauce. The broth is generally clear and gently savory rather than thick. Recipes differ by household and region: some use beef, while others use seafood or a meat-free stock.

Can I use fresh seaweed instead of dried miyeok?

Yes, if you can find fresh Korean sea mustard, but it needs a different preparation and the amount is not a direct swap for dried seaweed. Rinse it thoroughly and follow the package guidance for cleaning and cooking. This recipe is written for dried miyeok, which needs soaking; fresh seaweed should not be soaked for the same 10 minutes unless its instructions specifically call for it.

Why is my seaweed soup bland?

It may need more salt, more guk ganjang, or additional simmering time for the beef and seaweed flavors to mingle. First taste the broth, then add salt in small amounts; a teaspoon of soy sauce can deepen the savory flavor but will also darken and salt the soup. If the broth tastes diluted, simmer uncovered for a few minutes and taste again rather than adding several seasonings at once.

Can I make Korean seaweed soup ahead?

Yes. Make it up to 3 days ahead, refrigerate it within 2 hours, and reheat the amount needed to 165°F (74°C). The broth often tastes more blended after resting, although the seaweed becomes softer. If you prefer a firmer texture, prepare the broth and beef ahead, then add freshly soaked seaweed closer to serving.

Is miyeok-guk always made with beef?

No. Beef is a familiar version, but seafood versions and meat-free versions are also made. Clams, shrimp, or anchovy-based stock provide different savory notes, while mushrooms can make a satisfying vegetarian variation. Choose the version that suits the meal and check seafood for safe cooking temperatures where applicable.

Can I use regular soy sauce if I cannot find guk ganjang?

Yes. Start with about 2 teaspoons (10 ml) regular soy sauce instead of the full tablespoon of soup soy sauce, then taste and add more if needed. Regular soy sauce usually makes the broth darker and can have a sweeter, more pronounced flavor. Reduce or omit some of the added salt until you know how salty your soy sauce is.

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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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