This recipe introduces classic Korean beef seaweed soup (Miyeok-guk), a traditional dish made with beef, soaked seaweed, sesame oil, and soy seasoning that creates a clean and comforting broth. Miyeok-guk is widely known in Korea as a birthday soup and postpartum recovery food because seaweed is rich in minerals and nutrients. With simple ingredients and gentle simmering, this soup develops a savory, nourishing flavor that represents traditional Korean home cooking.
Meta Description
Traditional Korean beef seaweed soup (Miyeok-guk) made with tender beef, soaked seaweed, and sesame oil. A comforting Korean soup recipe with deep flavor and simple ingredients.
โฑ๏ธ Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: about 60 minutes
Cuisine: Korean
Dish Type: Soup
Keyword: Miyeok-guk, Korean Seaweed Soup
๐ฅฉ Ingredients
Main Ingredients
- 180 g beef for soup (sliced against the grain)
- 20 g dried seaweed (about 1 handful)
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 2 tbsp Korean soup soy sauce
- Salt to taste
Broth
- 1.4 L rice-rinsing water or plain water
(about 7 paper cups)
๐ช Kitchen Tools
- Mixing bowl
- Colander
- Stainless pot
- Measuring cup
- Soup bowl
๐ฉโ๐ณ How to Make Korean Beef Seaweed Soup
1๏ธโฃ Prepare the Beef
Use a paper towel to remove excess moisture or blood from the beef. If using a chunk of beef, slice against the grain to keep the meat tender.
2๏ธโฃ Soak the Seaweed
Place dried seaweed in about 500 ml water and soak for 10 minutes until it expands.
3๏ธโฃ Cut the Seaweed
Drain the soaked seaweed using a strainer, but do not discard the soaking water. Cut the seaweed into bite-sized pieces using scissors or a knife.
4๏ธโฃ Stir-Fry Beef and Garlic
Heat a pot over medium heat and add 1 tablespoon sesame oil. Add minced garlic and beef, then stir-fry until the beef is about halfway cooked.
5๏ธโฃ Add Soy Sauce and Seaweed
Add 1 tablespoon soup soy sauce, then add the seaweed. Stir-fry until the seaweed turns slightly darker green and fragrant.
6๏ธโฃ Add Broth in Two Stages
Pour 400 ml of rice-rinsing water or seaweed soaking water into the pot and bring to a boil.
Once boiling, add 1 liter of water and simmer on medium-low heat for about 15 minutes.
7๏ธโฃ Final Seasoning
Add the remaining 1 tablespoon soup soy sauce. Taste the soup and adjust seasoning with a small amount of salt if necessary.
Simmer a few more minutes and the soup is ready.
๐ก Tips for the Best Miyeok-guk
- Using rice-rinsing water or seaweed soaking water gives the broth deeper flavor.
- Stir-frying seaweed with beef before adding water enhances umami.
- Adding water in two stages helps create a richer broth.
- Slice beef against the grain to keep it tender.
๐ง Storage
Store in the refrigerator for up to 3 days.
The flavor actually becomes deeper the next day.
โ FAQ
Why is miyeok-guk eaten on birthdays in Korea?
Seaweed soup is traditionally eaten on birthdays to honor mothers, as it is commonly served to women after childbirth.
Can I use anchovy broth instead of water?
Yes. Anchovy broth can add additional umami flavor.
Why fry the seaweed with beef first?
This step enhances aroma and prevents the soup from tasting flat.
Can I freeze seaweed soup?
Yes. Miyeok-guk freezes well and reheats easily.
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