Korean Seaweed Soup (Miyeok-guk)
This Korean Seaweed Soup is light, healthy, and full of comforting flavor. It is made with beef and dried seaweed, and it is easy to prepare at home. The soup is nourishing and soothing, perfect for everyday meals.
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
Use dried seaweed, not fresh, for the best texture and flavor.
If the soup tastes flat, add a small splash of fish sauce.
Korean soup soy sauce (guk-ganjang) gives a more authentic taste.
Do not overcook the seaweed; it will become too soft.
4. Nutritional Facts (Approx. per serving)
Calories Protein Carbs Fat
~120 ~10g ~6g ~6g
Calories Protein Carbs Fat
~120 ~10g ~6g ~6g