Miyeok-guk (Korean seaweed soup)
Comforting Korean miyeok-guk: a clear, nourishing seaweed soup with tender beef, garlic and toasted sesame.
Miyeok-guk is the restorative Korean seaweed soup you’ll find on birthdays and after childbirth — but it’s brilliant any time you need something simple and nourishing. The rehydrated miyeok gives a slippery, silky texture while thin beef adds depth without heaviness.
This recipe keeps things straightforward: soak the seaweed, quickly brown the beef with garlic, simmer to make a clear broth, then finish with sesame and spring onion. It’s quick, frugal and oddly comforting — like a hug in a bowl.
Ingredients
- 20 g dried miyeok — soak in cold water for 30 minutes before cooking
- 1.2 l water
- 200 g beef brisket — trimmed and sliced thinly against the grain
- 30 ml light soy sauce — use tamari for gluten-free
- 15 ml sesame oil
- 15 ml vegetable oil
- 3 garlic cloves — finely sliced or minced
- 5 ml salt — adjust at the end to taste
- 1 spring onion — thinly sliced for garnish
- 5 ml toasted sesame seeds — for finishing
Instructions
Place the dried miyeok in a large bowl and cover with cold water. Leave to soak for 30 minutes until fully rehydrated and pliable.
Drain the miyeok, rinse briefly under cold running water, then squeeze out excess liquid with your hands. Cut into bite-sized lengths (about 3–4 cm).
While the seaweed soaks, slice the beef thinly against the grain and finely slice or mince the garlic.
Heat the vegetable oil in a large saucepan over a medium–high hob. Add the garlic and sliced beef and cook, stirring, until the beef is just browned — about 3–4 minutes.
Add the drained miyeok, pour in the sesame oil and 1 tablespoon light soy sauce, then stir and cook together for 1–2 minutes so the seaweed absorbs the flavours.
Pour in 1,200 ml water, bring to a rolling boil on a high hob, then reduce the heat and simmer gently for 20 minutes to develop a clear, nourishing broth.
Taste and season with the remaining 1 tablespoon light soy sauce and up to 1 teaspoon salt as needed. Stir in the sliced spring onion and scatter over the toasted sesame seeds. Serve hot.
Tips
- Always soak the dried miyeok in cold water — hot water ruins the texture and flavour.
- Slice the beef against the grain and keep it thin to ensure tenderness; pre-slicing while slightly chilled makes it easier.
- Squeeze the rehydrated seaweed well to avoid a watery soup; the liquid you remove is mostly tasteless.
- Make ahead: the soup keeps well in the fridge for 2–3 days and flavours deepen; reheat gently on the hob.
- If you want a lighter version, use 150 g lean beef or omit the vegetable oil and reduce sesame oil to 1 tsp.
Substitutions
beef brisket → dried anchovies (5–10 g) and a small piece of kelp (dashima) simmered for stock instead of beef
Noticeably differentlight soy sauce → tamari, same quantity (2 tbsp) for a gluten-free version
Stays closesesame oil → toasted sesame seeds blended with a little neutral oil, 1 tsp ground seeds + 1 tsp vegetable oil
Stays close
Nutrition
Per serving · estimated
- 195
- Calories
- 13 g
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 1 g
- Fibre
- 1 g
- Sugar
- 1000 mg
- Sodium
FAQ
Can I make miyeok-guk vegetarian?
Yes — replace the beef with vegetable stock and add a strip of kelp and dried shiitake to the simmer to build savoury depth; finish with a splash of soy and sesame oil.
How long can I keep leftovers?
Store in the fridge for up to 3 days. Reheat gently on the hob; high heat can toughen any leftover beef.
Why is my soup cloudy?
A hard, rolling boil can agitate proteins and make the broth cloudy. Bring to a boil then reduce to a gentle simmer to keep it clear.
Can I use fresh seaweed?
Fresh seaweed has a different texture and stronger brine; you can use it but reduce soaking and adjust salt carefully.
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