Korean Seaweed Soup (Miyeokguk)

Seaweed soup (miyeokguk) is a traditional Korean comfort food made with dried seaweed and beef. This easy recipe shows you how to make a flavorful and nourishing soup perfect for everyday meals and its cultural significance.

Growing up in Korea, miyeokguk (seaweed soup) was always a comforting, nourishing meal that I looked forward to. This simple yet flavorful soup is a staple in Korean households, enjoyed on birthdays, during postpartum recovery, or simply as a hearty everyday dish. While you can make miyeokguk with seafood, beef, or even as a vegetarian version, my family’s favorite recipe has always been the beef-based seaweed soup.

When I prepare miyeokguk, I like to make a big batch so I can freeze portions for quick, comforting Korean meals later. Some people hesitate at the slightly slippery texture of seaweed, but once you get used to it, you’ll love its rich umami flavors and unique texture.

What is Miyeokguk?

Miyeokguk (미역국), also known as Korean seaweed soup, is a authentic Korean soup made with dried sea mustard, also called brown seaweed (Undaria pinnatifida) or Japanese wakame. This light, savory soup is a staple in Korean cuisine, valued for its nourishing quality and benefits.

Typically prepared with a protein base such as beef, seafood (like mussels, prawns, or even tinned tuna), miyeokguk gets its rich umami flavor from its simple yet effective seasoning—soup soy sauce, garlic, salt, and roasted sesame oil.

This nourishing Korean soup holds cultural significance as both a comforting dish for postpartum recovery and a cherished traditional Korean meal.

Korean Birthday Soup

In Korean culture, miyeokguk is often called the birthday soup because of its meaningful tradition. New mothers eat it after childbirth to regain strength, as the nutrients in seaweed (miyeok), especially iodine, are believed to support postpartum recovery and help with breast milk production.

Over time, this tradition became a way for children to honor their mothers. On their birthdays, many Koreans eat miyeokguk for breakfast to show gratitude for their mother’s love and sacrifices—a simple and heartfelt gesture of appreciation.

Key Ingredients for Korean Seaweed Soup

• Korean miyeok: Also known as wakame, miyeok delivers a mild flavor and a slippery, chewy texture when cooked in soups or used in salad. You typically find it sold dried at Korean stores, and it requires rehydration before use.
  • See my seaweed egg drop soup or cold seaweed cucumber soup recipes for more ways to use this Korean seaweed.
• Beef: Use small pieces of stewing beef for the recipe.
• Rice water: The starchy liquid left after rinsing or soaking rice adds depth and a subtle sweetness to the soup broth. It enhances the flavor while giving the soup a slightly thicker and silkier texture
• Korean soup soy sauce (guk-ganging) and Korean tuna sauce (optional): to season and flavor the soup.

How to make Seaweed soup (Miyeokguk) with Beef

1. Soaking and preparing the seaweed: Soak dried seaweed in cold water for 10-15 mins, then drain and slice.

2. Browning the beef: 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.

3. Adding rice water and seasoning: 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.

4. Simmering to bring out the flavors: 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.

I recommend serving this comfort soup with kkakdugi (radish kimchi) and japgokbap (multigrain rice).

Storage and Reheating Instructions

Store leftover miyeokguk in an airtight container in the refrigerator for up to 3–4 days. When ready to serve, reheat it gently on the stovetop or in the microwave.

Seaweed soup also freezes well! Transfer it to a freezer-safe container, leaving some room for expansion, and freeze for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it slowly on the stovetop.

If the soup tastes bland after reheating, add a splash of soup soy sauce, a pinch of salt, or a drizzle of sesame oil to restore its rich flavor.

Helpful Cooking Tips and Advice

1. Choose Quality Seaweed: Pick seaweed with a deep, dark green color. Look for thin, ribbon-like dried sea laver (miyeok, 미역) in the package. Available at Korean markets or online.
2. Rehydration: Soak seaweed for 10-15 minutes. Do not soak too long as it can impact the flavor.
3. Cooking Oil Mix: Combine sesame oil with a higher smoke point cooking oil to prevent burning and retain flavor.
4. Use Rice Water: Use rice water as a soup base for added depth. See my post on how to make rice water for more details.

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!