Korean Seaweed Soup (Miyeokguk)

A light, nourishing Korean seaweed soup made with tender beef, dried miyeok, and a clean rice-water broth. This comforting soup comes together in about 30 minutes and carries the deep tradition of birthdays and postpartum recovery in Korean homes.

Seaweed soup (miyeokguk, 미역국) is one of those Korean dishes that feels like home the moment it hits the table. Made with dried seaweed, tender beef, and a clean, savory broth, it’s simple but deeply comforting — the kind of soup Koreans turn to on birthdays, after childbirth, or any day that calls for something warm and steady.

I grew up eating miyeokguk more times than I can count. Every birthday started with a steaming bowl my mother made before sunrise, her way of reminding us of her care and strength.

Now, as a mom myself, I keep the same tradition alive with a version that stays true to the flavors I grew up with: silky seaweed, sesame-scented beef, and a broth enriched with rice water for that subtle home-style depth.

Key Ingredients & Flavor Tips

Miyeok (Dried Korean Seaweed): Choose thin, dark-green strands labeled guk-yong miyeok (for soup). Good-quality seaweed rehydrates quickly and turns silky without falling apart. For more ways to use miyeok, try my Seaweed Egg Drop Soup or Cold Seaweed Cucumber Soup.

Beef: Small pieces of stew beef or brisket are classic. Stir-frying the beef in a little sesame oil before adding liquid builds a savory foundation — a small step that makes the broth taste rounder and more aromatic.

Rice Water: Using the milky water from rinsing rice is a traditional home-style trick that gives the broth a gentle sweetness and lightly thickened body. It’s subtle but makes the soup taste “right” to anyone who grew up with Korean cooking.

Seasoning: Season with Korean soup soy sauce (guk-ganjang) to keep the broth clear and savory. A drizzle of sesame oil at the end ties everything together. I often add a bit of Korean tuna sauce (chamchi aekjeot) for an extra, modern umami boost.

How to make Miyeokguk with Beef

Soak the Seaweed. Rehydrate the dried miyeok in cold water until soft, then squeeze out excess water and cut it into bite-size pieces. Good-quality seaweed should expand significantly and keep a silky but slightly firm texture.

Sauté the Beef and Onion. Cook the minced onion and beef together in sesame oil until the beef loses its pink color. I add onion here because it naturally sweetens the broth — a small twist that gives the soup a more balanced flavor.

Simmer with Seaweed and Rice Water. Add the rehydrated miyeok and stir briefly before pouring in rice water. As it simmers, the broth turns slightly opaque and savory — exactly what you want.

Season and Serve. Finish with soup soy sauce, a splash of tuna sauce (optional), and salt to taste. A drizzle of sesame oil at the end adds warmth and aroma. Serve with steamed rice for a classic Korean meal.

Storage & Reheating Tips

Miyeokguk keeps well for several days and often tastes even better the next day. Store refrigerated for up to 4 days or freeze for up to 3 months. Reheat over low heat to keep the seaweed tender and the broth clean.

If you enjoy light, comforting Korean soups, try my Beef Radish Soup next — another everyday favorite in Korean homes.

For seaweed lovers, there’s also a fish-based miyeokguk variation in my cookbook Korean Cooking Favorites — a version with a slightly different depth and one I still make often. And for more cozy Korean bowls, take a look through my Korean Soups & Stews category.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!