Korean seaweed soup, miyeok guk, is a traditional Korean soup made with dried seaweed, beef, and savory seasonings. This nourishing soup is traditionally served to new mothers or for birthday celebrations, but it also makes a delicious and wholesome everyday meal.

A bowl of seaweed soup served with rice and kimchi.

Korean cuisine is known for its diverse flavors and health benefits. One of the most beloved traditional dishes is seaweed soup called miyeok guk (미역국). This comforting soup is made with dried seaweed commonly paired with beef or occasionally with seafood.

It’s a staple dish in Korean homes and is often served on special occasions such as birthdays, and new mother celebrations. Experience the benefits of Korean seaweed soup with this easy miyeok guk recipe.

Check out a popular seaweed recipe called, Kimbap. It is Korean style sushi rolls made with dried seaweed sheets.

A ladle of Korean seaweed soup (miyuk guk) with beef from the pot.

Seaweed soup benefits

What makes seaweed soup so special is its nutritional value. Seaweed is packed with vitamins and minerals such as iodine, calcium, iron, and magnesium.

It also contains antioxidants and anti-inflammatory properties that can help boost the immune system and reduce the risk of chronic diseases. In fact, seaweed is considered a superfood in many cultures and is often used in various dishes around the world.

You may want to check out my cookbook, “Korean Cooking Favorites,” for another version of seaweed soup recipe made with fish. Also, see my healthy seaweed egg drop soup for another delicious recipe.

Rice is added to a bowl of miyuk guk, Korean seaweed soup.

Korean birthday soup

Miyeokguk is a traditional Korean dish that is frequently consumed by women following childbirth, as it is thought to support postpartum recovery by providing vital nutrients for breastfeeding and restoring maternal strength.

For this reason, it is a prevalent dish served to new mothers during their first month after giving birth.

As a result of the tradition of serving seaweed soup to new mothers, babies grow up eating the dish on their birthday each year and recognizing the immense effort that their mothers put into bringing them into the world.

It is believed that eating Miyeokguk on one’s birthday will bring good luck and help them live a long and healthy life. It is a dish that is deeply rooted in Korean culture and is often enjoyed by families as a way to celebrate special occasions.

Recipe Tips and Advice

  1. For the best flavor, choose seaweed with a deep, dark green hue, and look for thin, ribbon-like dried sea laver (miyeok, 미역) in the package. You can find it at most Korean markets or through online stores.
  2. Be careful not to soak the seaweed for too long, as it can impact the flavor. Typically, 10 to 15 minutes should be sufficient. Ensuring the perfect tenderness of every bite, it is important to soak the seaweed for the right amount of time followed by a gentle simmer.
  3. Mix sesame oil with cooking oil: Since sesame oil has a low smoking point, it’s not the best choice for cooking beef and seaweed. To avoid burning and still enjoy the flavor, mix it with cooking oil, which has a higher smoke point and can make the mixture more heat-resistant.
  4. Use rice water: Consider using rice water as a base for the soup for added depth. If you serve the soup with rice, you can easily obtain it.
  5. To enhance the deep umami flavor of this beefy seaweed soup, consider seasoning it with Korean soup soy sauce, also known as guk-ganjang.
    • Also adding Korean tuna sauce will further intensify the flavor, providing a more authentic taste. However, it’s important to mix it with salt to achieve a well-balanced seasoning without overdoing it.
Ingredients for making Korean seaweed soup.

Ingredients List

  • Dried seaweed (miyeok): rehydrate in water before making into soup
  • Beef: Use small pieces of stewing beef for the recipe
  • Oils: Use mix of cooking oil and sesame oil
  • Onion & garlic: savory addition
  • Rice water: It adds depths to the soup broth
  • Korean soup soy sauce (guk-ganging): season and flavor
  • Korean tuna sauce (optional): enhances the flavor and adds more umami
  • Salt: to balance the seasoning

How to make seaweed soup (miyuk guk)

Soak seaweed in cold water for 10-15 mins, then drain and slice.

Heat oil and sesame oil in a soup pot over medium-low heat. Put minced onion and stir-fry for 30 seconds. Add the beef and cook until no longer pink.

Return the seaweed, garlic, and 1 tablespoon of Korean soup soy sauce; cook for 3 minutes. Pour in rice water (or plain water) and stir.

Cover with a lid and simmer for 10 minutes or until the seaweed is soft and tender. Season the soup with the remaining Korean soup soy sauce, Korean tuna sauce (if using), salt, and 1 tsp sesame oil. Serve hot with rice and kimchi.

FYI, I served this comfort soup with kkakdugi (radish kimchi) and japgokbap (multigrain rice).

Korean seaweed soup, miyuk guk, served with radish kimchi and rice.

More Korean Soup Recipes

Try these easy-to-make and comforting Korean soup suggestions:

A bowl of beef seaweed soup is served with rice and kimchi on the side.

Seaweed Soup with Beef (Miyeok Guk)

Miyeok guk is an easy Korean seaweed soup with beef and seasonings, traditionally served to new mothers and for birthdays, but great for any day.
5 from 4 ratings

Recipe Video

Ingredients

Instructions 

  • Soak seaweed in cold water for 10-15 mins, then drain and slice.
  • Heat oil and sesame oil in a soup pot over medium-low heat. Add minced onion and stir-fry for 30 seconds. Add the beef and cook until no longer pink. Add the seaweed, garlic, and 1 tablespoon of Korean soup soy sauce; cook for 3 minutes
  • Pour in rice water (or plain water) and stir. Cover with a lid and simmer for 10 minutes or until the seaweed is soft and tender.
  • Season the soup with the remaining Korean soup soy sauce, Korean tuna sauce (if using), salt, and 1 tsp sesame oil. Serve hot with rice and kimchi.
Calories: 170kcal, Carbohydrates: 2g, Protein: 10g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 621mg, Potassium: 192mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 246IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 1mg
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