Nourishing & Easy at Home: Classic Miyeokguk (Korean Seaweed Soup)

Miyeokguk is a healthy staple in Korean homes, enjoyed not only on birthdays and special occasions but also as an everyday soup. It features ocean-kissed seaweed in a light, savory broth and can be made deliciously with beef, seafood, or even just seaweed. This recipe uses beef for deeper flavor.

Ingredients (Serves 4)

• Dried seaweed (miyeok) 20 g
• Beef brisket or flank/silverside 150 g
• Minced garlic 1 tbsp
• Sesame oil 1 tbsp
• Korean soup soy sauce (guk-ganjang) 2 tbsp
• Salt, to taste
• Water 1.5 L

Instructions

1. Soak dried seaweed in cold water for 10 minutes. Rinse well and cut into bite-size pieces.
2. Heat sesame oil in a pot over medium heat. Add beef and minced garlic, and stir-fry.
3. When the beef’s surface is cooked, add seaweed and stir-fry for another 2–3 minutes.
4. Pour in the water and bring to a boil. Reduce to medium heat and simmer for 20 minutes.
5. Season with soup soy sauce and salt to taste, then serve.

Tips

• For a seafood version, replace beef with green-lipped mussels.
• If you use a fattier beef cut, skim off excess fat after simmering to keep the broth clean.
• Because miyeokguk simmers for a while, choose a lean, tender cut so the meat stays pleasant to eat.

Shop the Products Used in Today’s Recipe
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• Get it here: Dried seaweed (miyeok)

• Get it here: Beef brisket

• Get it here: Sesame oil

• Get it here: Korean soup soy sauce (guk-ganjang)