Miyeok-guk
(Korean Seaweed Soup)
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Updated July 2025
Nourishing Memories: Why Miyeok-guk?
This Miyeokguk is a traditional Korean seaweed soup full of comforting, savory flavor. It’s deeply nourishing, often eaten on birthdays, after childbirth, and anytime you want to feel warm and grounded. This is a dish I return to again and again, especially when I’m looking for something both light and deeply satisfying.
What Makes Miyeok-guk Special?
The magic of miyeok-guk is its simplicity: tender seaweed, savory broth, and a gentle flavor that tastes like being cared for. It’s often made with beef, but can be made vegetarian or with seafood. Either way, it’s healing and satisfying, true Korean soul food.
My Take
This is one of the simplest soups I make, and also one of the most grounding. The flavor is deeply savory from the seaweed and broth, and it doesn't need much else to feel complete. I tend to use anchovy-kelp broth when I have it on hand, but even plain water can work surprisingly well. I first had this soup when my Korean mother-in-law brought it over after my daughter was born. Since then, I’ve made it part of my own quiet rituals, a go-to on cold mornings, or when I just need something gentle.
Would I Recommend It?
Yes, especially if you're looking for a restorative, umami-rich soup that isn’t heavy. It’s ideal for postpartum recovery, but I also recommend it for anyone easing back into eating after being sick, or simply needing a nourishing meal. Miyeokguk is easy to digest, naturally dairy-free, and can be made vegetarian or meat-based with equal success.
Miyeok-guk: Traditional vs. Home Variation
Traditional:
Soaked dried miyeok (seaweed/wakame)
Sautéed with thinly sliced beef or brisket
Simmered in beef broth with garlic, soy sauce, and sesame oil
Home Variations:
Make it vegetarian with mushroom broth and no meat
Use seafood (like mussels or clams) for a coastal twist
Simple soy + garlic seasoning for lighter flavor
Bottom line:
You can make authentic miyeok-guk with basic pantry ingredients and a single pot.
Step-by-Step: How to Make Miyeok-guk
Ingredients (serves 2–3)
1/2 oz dried miyeok (about 1/2 cup dry)
4 oz beef (brisket or stew beef, thinly sliced)
1 tsp sesame oil
1 clove garlic, minced
1 tbsp soy sauce
1/2 tsp sea salt (to taste)
4 cups water or beef broth
Optional: sliced scallions for garnish
1. Soak the Seaweed
Place dried miyeok in a bowl, cover with cold water. Soak for 10–15 minutes until softened.
Drain, rinse well, and cut into 2–3" pieces.
2. Sauté Beef & Seaweed
In a pot, heat sesame oil over medium. Add beef and garlic, sauté until beef just browns.
Add drained miyeok, stir together for 2 minutes.
3. Simmer
Add water or broth, soy sauce, and salt.
Bring to a gentle boil, then simmer on low 20–25 minutes. Skim any foam if needed.
4. Taste & Serve
Taste and adjust salt or soy as needed.
Serve hot, garnished with scallions if desired.
Pro Tips for Perfect Miyeok-guk
Don’t skip the sesame oil, it’s essential for flavor.
For vegetarian: use mushroom or vegetable broth, add a splash of soy sauce, and skip the beef.
Make ahead: Flavors deepen after a night in the fridge.
Serve with hot rice and kimchi for a classic Korean meal.
🛒 Shop Korean Kitchen Tools
Want to make Miyeokguk the traditional way? These kitchen tools and pantry items make it even easier to bring authentic Korean flavors to your home.
Korean Clay Pot (Ttukbaegi) – The classic vessel for soups and stews that stay hot at the table.
Long-Handled Korean Spoon – Designed for hot broths and deeper pots.
Premium Korean Soy Sauce – Made for soup (guk-ganjang) with a light color and deep umami.
Anchovy-Kelp Soup Packets – Skip the prep with ready-to-go dashi sachets. Great for broth-based dishes like Miyeokguk, Doenjang Jjigae, and Tteokguk.
These are the same pantry staples I use when making this dish at home. All links are Amazon affiliate links — at no extra cost to you, but they help support the blog.
FAQs
Can I make this vegetarian?
Yes—use mushroom broth, skip the beef, and add a splash more soy.
How do I store leftovers?
Refrigerate in a sealed container up to 3 days. Flavors deepen over time.
Where do I find dried miyeok?
Asian markets, or online (look for “wakame” or “dried seaweed for soup”).
Food is memory, comfort, and connection. May this bowl of miyeok-guk bring you a little closer to your own story.
Related Recipes
Doenjang Jjigae (Fermented Soybean Stew)
Kimchi Jjigae (Kimchi Stew)
Kongnamul Guk (Soybean Sprout Soup)
