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Soups

Seaweed Soup

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miyeok-guk

Light, nourishing seaweed soup with beef — traditionally eaten on birthdays in Korea.

Easy30 min2 servings★ 80Contains soyContains fishContains sesame
Seaweed Soup

History & culture

Seaweed soup is eaten on birthdays and after childbirth in Korea, rooted in coastal use of miyeok and beliefs about iron-rich nourishment for new mothers. Families simmer dried seaweed with beef or anchovy broth for a mild, familiar guk. The birthday custom may remind eaters of maternal care, though exact historical timing is unclear in records. The dish is now standard in hospitals, homes, and restaurants serving postpartum meal sets.

Servings
2

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Ingredients & steps

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Ingredients

  • Thinly sliced beef

    Substitutesirloin or ribeye or sliced thin at home

    100 g
  • Dried seaweed (miyeok)

    Substitutewakame (soak less)

    20 g
  • Neutral cooking oil
    1 tbsp
  • Water
    4 cups

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) 4 tsp (2 tsp per 1 tbsp) or Tamari 2 tbsp

    2 tbsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tsp

Steps

  1. 120 min

    Soak dried seaweed in cold water for 20 minutes, then drain and cut into bite-size pieces.

    • Dried seaweed (miyeok)
  2. 2Medium heat2 min

    Briefly blanch beef in boiling water, rinse, then stir-fry in a little oil until no longer pink.

    • Thinly sliced beef
    • Neutral cooking oil
  3. 3Medium heat1 min

    Add seaweed and soy sauce. Stir-fry 1 minute.

    • Dried seaweed (miyeok)
    • Soy sauce
  4. 4Low heat12 min

    Pour in water, bring to a boil, then simmer on low 10 minutes. Finish with sesame oil.

    • Water
    • Toasted sesame oil

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Equipment

  • Medium pot
  • Small bowl for soaking

Storage & reheating

Refrigerate up to 2 days. Reheat gently; do not boil hard after seaweed is cooked.

Troubleshooting

  • ⚠️ Soup tastes flat

    → Add a splash of fish sauce or a little more soy sauce, then simmer 2 minutes.

  • ⚠️ Seaweed too chewy

    → Soak longer (30 min) or slice thinner before cooking.