Korean Seaweed Soup (Miyeokguk)

Seaweed soup (miyeokguk) is a deeply comforting Korean dish made with dried seaweed and beef simmered in a savory broth. It’s light, nourishing, and rich with meaning — served for birthdays, postpartum recovery, or whenever comfort is needed.

Growing up in Korea, I always looked forward to a warm bowl of miyeokguk, Korean seaweed soup simmered with tender beef and fragrant sesame oil. Every year, my mother made it on birthdays for each family member, a simple bowl that carried so much love and meaning. It wasn’t fancy, but it reminded us of her care and strength.

Now, as a mother myself, I treasure that same tradition. My version of beef seaweed soup stays true to how my family has made it for generations, using rice water to create a light yet deeply flavorful broth that’s nourishing and comforting at once.

The Meaning Behind Miyeokguk

While many sources describe miyeokguk (미역국) simply as seaweed soup, to Koreans it holds a far deeper meaning. It’s a dish intertwined with gratitude, family, and life’s milestones.

Traditionally, new mothers eat it after childbirth to regain strength, thanks to the nutrients in seaweed that support recovery. Over time, it became the birthday soup that children enjoy each year to honor their mothers’ sacrifices — a quiet, heartfelt way to say thank you.

Key Ingredients & Flavor Tips

Miyeok (dried seaweed):
Look for thin, dark green strands of Korean miyeok rather than thick, coarse seaweed. Good-quality miyeok softens quickly and turns silky without falling apart. I prefer Korean brands labeled guk-yong miyeok (for soup), as they release a cleaner, ocean-fresh flavor than wakame varieties used in Japanese miso soup.

See my seaweed egg drop soup or cold seaweed cucumber soup recipes for more ways to use this Korean seaweed.

Beef:
For authentic beef seaweed soup (miyeokguk), use small pieces of stew beef or brisket. A quick stir-fry in sesame oil before adding water brings out the deep, savory aroma that defines a traditional Korean broth. If you prefer a lighter flavor, trim excess fat or use leaner cuts.

Rice Water:
Instead of plain water, use the starchy rinse from washing rice — a home-style Korean tip passed down in my family. It gives the miyeokguk broth a gentle sweetness and slightly thicker texture that feels soothing and rich without adding salt.

Seasoning:
Season with Korean soup soy sauce (guk-ganjang) for a clean, savory depth without darkening the broth. Finish with a drizzle of toasted sesame oil for warmth and aroma. I sometimes add a teaspoon of Korean tuna sauce (chamchi aekjeot) for a subtle umami boost — a modern trick that enhances the soup’s complexity.

How to make Seaweed soup (Miyeokguk) with Beef

Soak the Dried Seaweed. After soaking, good-quality miyeok should expand several times in size and feel silky but still slightly firm. If it feels limp or overly soft, it’s been soaked too long. The deep green color is a sign of freshness.

Tip: Cut the rehydrated seaweed into bite-size pieces before cooking so it’s easier to eat and evenly distributed in the soup.

Sauté the Beef and Onion. Unlike most traditional versions of Korean seaweed soup, I like to add a little onion while sautéing the beef for extra savoriness and flavor depth. It subtly sweetens the broth as it cooks, making the soup taste rounder and more balanced.

Combine with Seaweed and Rice Water. Let the soup simmer gently. The broth will turn slightly opaque — that’s a good sign. The seaweed should float softly and the aroma should be savory, not fishy.

Simmer and Season: Let the soup simmer gently until the broth turns slightly opaque. Season lightly with Korean soup soy sauce (guk-ganjang), tuna sauce and salt toward the end. The broth should be clean, savory, and balanced — not too salty or heavy. A drizzle of sesame oil right before serving ties everything together.

Serve the soup hot with rice and kkakdugi (radish kimchi) for the classic Korean comfort meal.

Storage & Reheating Tips

Miyeokguk keeps beautifully for several days, and the flavor often deepens as it rests. I usually make a large pot and enjoy it throughout the week. It tastes even better the next day when the broth and seaweed have had time to meld.

Store leftover Korean seaweed soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low heat rather than boiling. This helps keep the seaweed tender and the broth clean-tasting.

Freezing: Miyeokguk also freezes well. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge, then warm slowly on the stove.

If you enjoy light, comforting Korean soups, try my Beef Radish Soup (Soegogi Muguk) next.

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