Miyeok-guk (Korean Beef Seaweed Soup)
- Korean Food Addict
- Aug 31, 2025
Miyeok-guk (Korean Beef Seaweed Soup)
Miyeok-guk is an essential traditional Korean dish served on birthdays and a nourishing food for postpartum recovery. Seaweed is rich in iodine, calcium, and iron, making it especially beneficial for postpartum care, and as a low-calorie, high-nutrition food, it's also effective for dieting. The beef is sautéed in sesame oil to create deep umami flavor, and rice water or seaweed soaking liquid is used to complete the savory broth taste.
The Special Meaning of Miyeok-guk
In Korea, there's a tradition of eating miyeok-guk on birthdays. This custom originated from postpartum mothers eating seaweed soup to recover their health, and eating miyeok-guk on birthdays carries the meaning of remembering a mother's grace. Additionally, eating miyeok-guk during the postpartum period helps with breast milk production and is effective in preventing anemia.
Cooking Tips
The key to making delicious miyeok-guk is to sauté the seaweed in sesame oil first. This helps nutrient absorption from the seaweed and removes any fishy smell. Add the liquid in two stages rather than all at once for a deeper flavored broth. Using rice water or seaweed soaking liquid instead of plain water gives a much more savory and deeper taste, so be sure to use them.
Storage and Uses
Miyeok-guk can be refrigerated for 2-3 days. When reheating, it's best to warm it slowly over low heat. It's delicious eaten with rice, and also tasty with noodles or hand-torn dough soup added. You can also enjoy different flavors by using mussels or clams instead of beef.
Instructions:
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Prepare the Beef
- Prepare 180g beef (for soup)
- Use kitchen paper to wipe away blood from beef
- If using large cuts, slice perpendicular to the grain to prevent toughness
- Prepare the Beef
- Prepare 180g beef (for soup)
- Use kitchen paper to wipe away blood from beef
- If using large cuts, slice perpendicular to the grain to prevent toughness
- Soak the Seaweed
- Prepare 20g dried seaweed (about 1 handful)
- Add seaweed to 500ml (2.5 cups) water
- Soak for 10 minutes
- Cut the Seaweed
- Use scissors to cut soaked seaweed into bite-sized pieces
- Cut to appropriate size - too long makes it difficult to eat
- Drain the Seaweed
- Use a strainer to drain soaked seaweed
- Don't discard the seaweed soaking liquid - save it separately
- Using it for the broth will give a deeper flavor
- Sauté Beef and Garlic
- Add 1 tablespoon sesame oil to pot
- Preheat on medium heat, then add 1 tablespoon minced garlic
- Add beef and sauté
- Add Soy Sauce
- When beef is half-cooked, add 1 tablespoon soup soy sauce
- Continue sautéing
- Sauté the Seaweed
- Add drained seaweed
- Sauté until seaweed turns green
- Sautéing with sesame oil improves nutrient absorption from seaweed
- Add Liquid (First Stage)
- Add 400ml seaweed soaking liquid or rice water
- Increase to high heat
- Add Liquid (Second Stage) and Simmer
- Once boiling, add 1L (about 5 cups) more water
- When it returns to boil, reduce to medium-low heat
- Simmer gently for 15 minutes
- Final Seasoning
- Add 1 tablespoon soup soy sauce
- Adjust seasoning with salt
- Boil once more to allow seasoning to permeate
Recipe Notes:
- Using rice water or seaweed soaking liquid gives deeper flavor than plain water.
- The key is adding liquid in 2 stages rather than all at once.
- Seaweed must be sautéed in sesame oil first for better nutrient absorption.
- Slice beef perpendicular to grain for tender texture.
- Season with soup soy sauce, adding salt if needed.
- No MSG required - the broth develops umami naturally.
- This is a traditional dish especially eaten on birthdays and during postpartum recovery.
- Can be refrigerated for 2-3 days.
Ingredients:
Serving size
Main Ingredients
- 180 g beef (for soup)
- 20 g dried seaweed (1 handful)
- 1.4 L rice water or plain water (7 cups)
Seasonings
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 2 tbsp soup soy sauce
- to taste salt