Miyeok-guk (Korean Seaweed Soup)
Inspired by Crying in H Mart
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Nourishing Memories: Why Miyeok-guk?
Miyeok-guk—Korean seaweed soup—is more than a dish. It’s tradition, healing, and comfort in a bowl. Made for birthdays, after childbirth, and whenever you need to feel close to home, miyeok-guk brings the past to the present with every spoonful.
This recipe is inspired by Crying in H Mart, a book where food is memory, connection, and love. Cooking miyeok-guk is a way of honoring those stories and nourishing ourselves in the process.
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.
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.
Book Pairing
Miyeok-guk plays a central role in Michelle Zauner’s memoir, Crying in H Mart—representing the comfort, love, and healing she found through food and family. Let this recipe be a bridge between your kitchen and the stories that move you.
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.
