Korean Seaweed Soup (Miyeok Guk), is unassuming yet so rich in flavor and meaning. You can find it at any Korean family dinner table on any given weeknight, but it’s also enjoyed on special occasions like birthdays. Traditionally it is also eaten by new moms to aide in their post partum healing, as the nutritious seaweed is believed to speed recovery and assist in breastmilk production. It’s a go-to soup that I make for my loved ones when they are feeling under the weather to soothe and comfort their bodies and spirits.
Tips for making miyeok guk
- You can find dried seaweed for miyeok guk at your local Asian market. Look for long ribbon-like strings of dried seaweed that have a deep dark green hue.
- A little seaweed goes a long way. While 18g of dried seaweed may not look like much, it will expand while soaked in water.
- If you feel the soup is not salty enough after adding the soup soy sauce, season with additional salt to taste. Refrain from using too much soy sauce as it will darken the broth.
- If you prefer not to have bits of garlic in your soup, use a garlic press or grate in 2 cloves of garlic instead.
What should I serve with miyeok guk?
Serve miyeok guk with rice and your choice of Korean side dishes. Kimchi is essential as the tangy and spicy flavors of kimchi pair perfectly with the mellow seaweed and umami rich beef broth.
You can also mix your rice directly into your soup so you get a mixture of rice and soup with every bite. This is what Koreans refer to as “Guk Bap” or “Soup Rice.”
Korean Seaweed Soup (Miyeok Guk)
Ingredients
- 18 g dried seaweed
- 1 lb beef, cubed Preferably brisket or stew meat
- 1 tbsp garlic, minced
- 1.5 tbsp soy sauce
- 2 tsp sesame oil plus additional to finish
- 1 tbsp fish sauce
- 1/4 tsp white pepper
- 1.5 tbsp soup soy sauce
- 8 cups water
- salt to taste
- 1 tbsp avocado oil or any neutral flavored oil
Instructions
- Soak dried seaweed in water while you prepare your beef marinade
- Chop beef into 1 inch cubes and add to a bowl. Add minced garlic, soy sauce, and sesame oil and mix.
- Once the seaweed has expanded, drain and chop into 1 inch strips.
- To a large pot add oil and marinated beef. Saute for about a minute and then add chopped seaweed. Saute for about 3 minutes then add water. Bring everything to a boil and then allow to simmer for 25 minutes with lid ajar.
- Season with fish sauce, soup soy sauce, and white pepper. Taste and season with additional salt if needed.
- Ladle into individual bowls and serve with rice.
