Korean Seaweed Soup (Miyeokguk)

A clean, savory Korean seaweed soup made with tender beef, dried miyeok, and a rice-water broth. Ready in about 30 minutes, this simple soup is a staple for birthdays and postpartum meals in Korean homes.

Korean seaweed soup, or miyeokguk (미역국), is one of those dishes I’ve eaten my whole life without ever getting tired of it. Growing up in a family of seven, my mom made it for every birthday, so we had it almost every other month. No one complained. We actually wanted it more often.

I did the same after having my children, eating it daily for weeks. In Korea, it’s a traditional postpartum soup, known for its light, nourishing broth. Seaweed is naturally rich in iodine, iron, and minerals, which is why it’s believed to support recovery and help new mothers maintain breast milk supply. It may sound repetitive, but I never got bored of it. Honestly, I looked forward to it every day. It’s simple, comforting, and somehow always hits the spot.

What Keeps My Miyeokguk Clean and Deep in Flavor

I like to keep this soup clean and balanced so the seaweed flavor comes through clearly, not muddled. A gentle simmer does the trick. No need to rush it with a hard boil.

I also add a small amount of onion. Not traditional, I know, but it gives the broth a subtle savory lift. You won’t notice it outright, but you’ll miss it if it’s not there.

This version leans clean rather than heavy, the kind of soup you can keep going back to without getting tired of it.

Key Ingredients That Shape the Flavor

Miyeok (Dried Korean Seaweed):
Look for thin, dark green strands labeled guk-yong miyeok (soup-grade). Good-quality seaweed rehydrates quickly and turns silky without falling apart. If you enjoy this flavor, I also use it in my seaweed egg drop soup and cold seaweed cucumber soup.

Beef:
Small pieces of stew beef or brisket work well. I like to sauté the beef in a little sesame oil first. It’s a simple step, but it builds a deeper, more rounded broth from the start.

Rice Water:
Using the milky water from rinsing rice is a classic home-style trick. It adds a gentle sweetness and a light body to the soup. Subtle, but it’s one of those details that makes it taste the way it should.

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

How to Make Seaweed Soup 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.

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. If you enjoy light, comforting Korean soups, try my beef radish soup next — another everyday favorite in Korean homes.

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!