Miyeok guk is a beloved Korean seaweed soup made with rehydrated wakame seaweed, beef (or seafood), and a savory broth. It’s traditionally eaten on birthdays and after childbirth, but its clean, briny flavor and comforting warmth make it a year-round staple. This version uses beef and a soy-sesame base, which gives the soup a rich, nutty depth that pairs perfectly with the tender seaweed.
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 into bite-sized pieces
- 1 tbsp (15 ml) sesame oil
- 2 cloves garlic, minced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce (optional, for extra umami)
- 1 tsp (5 g) kosher salt, plus more to taste
- 2 green onions, chopped (for garnish)
Instructions
- Soak the dried miyeok in a large bowl with 4 cups (950 ml) of cold water for 20 minutes, until it expands and softens. Drain, then rinse well under running water to remove any grit. Squeeze out excess water and cut the seaweed into smaller, bite-sized pieces if they are large.
- While the seaweed soaks, prepare the beef. If using brisket, slice it thinly against the grain. Pat the beef dry with paper towels.
- Heat the sesame oil in a large pot (at least 5 quarts) over medium heat. Add the beef and cook, stirring occasionally, until it is browned on all sides, about 5-7 minutes. The beef does not need to be cooked through at this point.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the drained miyeok to the pot and stir-fry with the beef for 2-3 minutes. This helps the seaweed absorb the sesame oil and beef flavor.
- Pour in the remaining 4 cups (950 ml) of water. Add the soy sauce and fish sauce (if using). Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes.
- After 30 minutes, taste the soup and season with salt as needed. The amount of salt will depend on the soy sauce and fish sauce you used. If you prefer a stronger broth, simmer for an additional 10 minutes.
- Ladle the hot soup into bowls and garnish with chopped green onions. Serve immediately with rice.
Tips
- Substitute for miyeok: If you can’t find dried miyeok, you can use fresh wakame (salted or in water). Use about 1 cup (packed) of fresh wakame, rinsed well, and skip the soaking step. The flavor will be slightly milder.
- Don’t skip the soaking: Dried miyeok expands dramatically. Soaking it in cold water rehydrates it properly and removes the excess salt and any sand. Rinse it even after soaking to be safe.
- Common mistake – overcooking the beef: Since the soup simmers for 30 minutes, thin slices of beef can become tough and chewy. Use a cut with some fat like brisket or chuck, and slice it thinly. If you use a leaner cut, add it later in the cooking process (e.g., after the soup has simmered for 20 minutes).
- Make it vegetarian: Omit the beef and use 8 cups of vegetable broth instead of water. Sauté the seaweed in sesame oil with garlic, then add the broth and simmer. Add a tablespoon of soy sauce for flavor.
Serving Suggestions
Miyeok guk is traditionally served as a side dish (banchan) alongside a bowl of steamed short-grain rice. It also works well as a light lunch or dinner with a simple vegetable side like seasoned spinach (sigeumchi namul) or pickled radishes. For a heartier meal, serve it with a fried egg on top.
Variations
- Seafood miyeok guk: Replace the beef with 8 oz (225 g) of fresh clams (cleaned) or mussels. Add them in the last 10 minutes of simmering, and use 1 tbsp of fish sauce instead of soy sauce for a brinier flavor.
- Spicy miyeok guk: Add 1 tablespoon of gochujang (Korean chili paste) or 1 teaspoon of gochugaru (Korean chili flakes) along with the garlic for a spicy kick.
- Anchovy broth version: Instead of water, use 4 cups of anchovy-kelp broth (make by simmering 6 dried anchovies and a 3-inch piece of kelp in 4 cups of water for 10 minutes, then straining). This adds a deep, umami flavor to the soup.
Storage and Reheating
Store leftover miyeok guk in an airtight container in the refrigerator for up to 3 days. The soup will thicken slightly as the seaweed continues to absorb liquid. To reheat, place the desired amount in a pot over medium heat, adding a little water or broth if it’s too thick. Bring to a gentle simmer and heat through until piping hot (165°F / 74°C for leftovers). You can also reheat individual portions in the microwave for 2-3 minutes. The soup freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh seaweed instead of dried? Yes, fresh wakame or arame can be used. Rinse it thoroughly and skip the soaking step. You’ll need about 1 cup (packed) of fresh seaweed for this recipe.
What kind of beef is best for miyeok guk? A cut with some marbling, like brisket, chuck, or ribeye, works best. It becomes tender during the simmering and adds richness to the broth. Avoid very lean cuts like sirloin, which can become dry and tough.
My soup tastes bland. What did I do wrong? The most common reason is underseasoning. The soup relies on soy sauce, fish sauce, and salt. Taste the soup after simmering and adjust the seasoning generously. Also, make sure you’re using enough sesame oil when sautéing the beef—it provides a crucial layer of flavor.
Can I make miyeok guk in advance? Yes, it actually tastes better the next day as the flavors meld. Cool the soup completely before refrigerating. Reheat gently on the stovetop, adding a splash of water if needed.
Is miyeok guk healthy? Miyeok (seaweed) is a good source of iodine, iron, and fiber. The soup is low in calories and fat, especially if you use a lean cut of beef. It’s a nutritious and comforting meal, but like any food, it should be enjoyed as part of a balanced diet.
Can I use soy sauce instead of fish sauce? Yes, you can omit the fish sauce entirely or replace it with an extra tablespoon of soy sauce. The soup will be slightly less savory but still delicious. If you want a vegetarian version, use soy sauce and vegetable broth.
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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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