Korean Miyeok-Guk - Seaweed Soup

Korean Miyeok-Guk - Seaweed Soup
Miyeok-guk is a Korean recipe for Seaweed and beef soup. It is a common soup for new mothers after giving birth and the main dish on the 100th day celebrations for newborns. It is even served to celebrate birthdays!


30g dried seaweed
100g deef brisket
2 tbsp soy sauce
1 tbsp sesame oil
Up to 1 tbsp minced garlic 
6 cups of water



  1. Rehydrate the seaweed by placing it in a bowl of water for 20 minutes. After 20 minutes, wash the seaweed thoroughly and cut it into 5cm lengths each and drain. (You can use pre cut seaweed for this)
  2. Dry up any blood from the beef with a paper towel and slice thinly, typically 2.5 by 2.5 cm measurements.
  3. Saute the beef with the sesame oil. When the beef changes color, add in the seaweed and saute until it softens.
  4. Once soft, add the water and wait for it to boil. Once at boiling point, reduce it to a medium heat and mix in the soy sauce and minced garlic. (You don't have to use 1tbsp could be less, mix to preferred taste)
  5. After 15 minutes of cooking at a medium heat, reduce it to a low heat and cook this way for 5 more minutes.


Serve and enjoy! 

(You can enjoy this dish with a side of bap; glutinous rice/ sticky rice)



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