You ever come across a dish that looks super simple, but somehow tastes like a warm hug for your soul? That’s Korean Seaweed Soup (Miyeok-guk). It’s comforting, super nutritious, and ridiculously easy to make — which probably explains why Korean moms serve this to literally everyone: kids, students, sleepy husbands, and themselves. If chicken soup is the Western “I care about you” meal, Miyeok-guk is the Korean version — just with seaweed instead of noodles.
And yes, this is the same soup Koreans eat on their birthdays, and moms drink after giving birth. Why? Because it’s loaded with iron, calcium, and “I’m taking care of you” energy. IMO, it’s like self-care in a bowl — minus the expensive spa bill. 🙂
What Makes Korean Seaweed Soup Special
More than just soup — it’s culture
Miyeok-guk isn’t just food; it’s a ritual. Koreans drink this after childbirth because seaweed is believed to help recovery and rebuilding strength. People also eat it on their birthdays to honor their mothers — basically a built-in gratitude reminder.
Clean flavor, deep comfort
Unlike heavy Western soups full of cream, this broth is light but deeply savory thanks to beef and sesame oil. Think elegant comfort, not “I need to nap immediately.”
Simple ingredients, big payoff
You don’t need anything fancy — a handful of ingredients turns into something warm, soulful, and surprisingly filling.
Ingredients You’ll Need
Main Ingredients
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Dried seaweed (wakame / miyeok)
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Thinly sliced beef (flank, brisket, or stew beef)
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Garlic
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Sesame oil
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Soy sauce
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Water or broth
Flavor Boosters (Optional but amazing)
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A splash of fish sauce
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A few drops of anchovy sauce
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Dash of salt or Korean soup soy sauce (guk-ganjang)
Why dried seaweed?
Because the dried version expands, softens beautifully, and gives the soup that authentic Korean flavor. Fresh seaweed just can’t compete. (Also, dried = cheaper + lasts forever in your pantry.)
Step-by-Step Overview
Step 1: Soak the seaweed
Let the dried seaweed sit in water for 10 minutes. It magically expands into long silky strands, kind of like compressed comfort food.
Step 2: Cook the beef
Sauté the thin beef slices in sesame oil and garlic. This is where the flavor base begins — trust me, your kitchen will smell amazing.
Step 3: Add seaweed
Add the rehydrated seaweed into the pot with the beef and stir. This coats the seaweed with oil and garlic — small step, huge flavor.
Step 4: Add broth and season
Pour in water or broth and simmer until everything melds together. Season with soy sauce and salt to taste.
Step 5: Let it simmer
Flavors deepen with a little time — like a calm, introverted soup doing therapy in your pot.
Why Beef Miyeok-guk Tastes the Best
Yes, you can make vegan seaweed soup, but beef gives it this warm, savory richness that tastes more “home-style Korean grandma” than diet food. The fat from the beef blends into the broth and turns a simple bowl of seaweed into something comforting and satisfying.
Also, pro tip: Korean soup soy sauce (guk-ganjang) is next-level here. It’s lighter in color but deeper in flavor than regular soy sauce, which means better soup without making it dark or salty.
Korean Seaweed Soup (Miyeok-guk)
Equipment
- Medium pot or Korean clay pot
- mixing bowl
- Ladle
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- Soup Ingredients
- 1/2 cup dried seaweed miyeok
- 120 –150g thinly sliced beef
- 5 cups water or beef broth
- 2 garlic cloves minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce or Korean soup soy sauce
- Salt to taste
- Optional
- 1/2 tsp fish sauce
- A dash of anchovy sauce
- Black pepper to taste
Instructions
- Soak dried seaweed in water for 10 minutes until soft. Drain and chop if needed.
- Heat sesame oil in a pot over medium heat. Add beef and garlic. Cook until lightly browned.
- Add the soaked seaweed. Stir for 2–3 minutes to coat in flavor.
- Pour in water or broth. Add soy sauce or soup soy sauce.
- Simmer for 15–20 minutes.
- Taste and adjust seasoning with salt or optional fish sauce.
- Serve hot.
Notes
Calories Protein Carbs Fat
~120 ~10g ~6g ~6g
FAQ About Korean Seaweed Soup
1. Can I use fresh seaweed instead of dried seaweed?
You can, but dried seaweed is traditional and has a deeper flavor. Fresh seaweed often tastes milder and won’t give you that rich, earthy broth Koreans expect from Miyeok-guk.
2. What kind of beef works best?
Thinly sliced flank, brisket, or sukiyaki-style cuts work great. You want something that cooks quickly and adds savory depth, not big stew chunks.
3. Can I make this soup vegetarian?
Yes! Just skip the beef and sauté the seaweed with sesame oil and garlic. Use vegetable or kelp broth, and it still tastes comforting and clean.
4. Is Korean seaweed soup only for birthdays?
Nope — people drink it year-round. It’s just also eaten on birthdays as a way of honoring moms and symbolizing good health.
5. Why do Korean moms eat this after giving birth?
Seaweed is packed with minerals like iron and calcium, which support recovery and boosting strength. Think of it as the original “postpartum superfood.”
6. Can I add tofu or seafood to this soup?
Definitely — soft tofu, clams, or mussels are very common variations. They make the soup lighter and more ocean-forward in flavor.
7. How salty should Miyeok-guk be?
Miyeok-guk is mild and gently seasoned, not bold like kimchi stew or gochujang soups. It should taste clean, not salty.
Final Thoughts on Easy Korean Seaweed Soup
Korean Seaweed Soup isn’t flashy, but it’s the kind of quiet, reliable comfort food that hugs you from the inside out. It’s nourishing, soothing, and somehow always hits the spot whether you’re tired, cold, homesick, or just craving something calm.
Make it when you need comfort. Make it when you’re celebrating. Or just make it because it tastes like peace in a bowl.