Name: Miyeok Guk (Korean Seaweed Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 10 g dried miyeok (edible seaweed); ½ tsp sea salt; ½ tsp fish sauce or soup soy sauce; 1 tsp sesame oil; 2 garlic cloves, minced; 3 anchovy tablets (or anchovy broth or beef broth); 4 cups hot water

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Short Description

A nourishing and comforting Korean seaweed soup made with tender seaweed (miyeok) simmered in savory broth alongside beef or pork—or made vegan—traditionally served on birthdays and as gentle wellness food.

Why You’ll Love This Recipe

You’ll love this soup because:

It’s light yet deeply flavorful, with soothing umami from seaweed and savory broth.
Easily adaptable for meat eaters or vegetarians.
Rich in nutrients like iodine and vitamins, often eaten for postpartum recovery or general health.
Simple to prepare and perfect served with rice and kimchi.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ lb beef or pork (omit for vegan version)
10 g dried miyeok (edible seaweed)
½ tsp sea salt
½ tsp fish sauce or soup soy sauce
1 tsp sesame oil
2 garlic cloves, minced
3 anchovy tablets (or anchovy broth or beef broth)
4 cups hot water

Directions

Make the Stock
In a bowl or pot, dissolve anchovy tablets in 4 cups hot water. Let sit briefly to form a simple broth. (Alternatively, use homemade anchovy or beef broth.)
Rehydrate Seaweed
Soak the dried miyeok in warm water for 10–15 minutes until softened. Rinse thoroughly and gently squeeze out excess water. Cut into bite-sized pieces if strands are long.
Sauté Meat
In a non-stick or stainless steel pot over medium-low heat: add the beef or pork and sprinkle salt evenly. Sauté until the meat is no longer red on the outside (no added oil needed unless very lean meat is used).
Add Seaweed and Aromatics
Raise heat to medium. Add soaked miyeok, minced garlic, and sesame oil. Stir and sauté together for about 2–3 minutes.
Simmer the Soup
Pour in the anchovy broth. Add fish sauce or soup soy sauce, starting with ½ tsp and adjust to taste.
Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes.
Finish and Serve
After about 20–30 minutes, the seaweed will be tender and the meat (if used) very soft. The broth may take on a slightly milky appearance. Serve hot alongside rice and kimchi.

Servings And Timing

Servings: 3–4 people
Prep Time: ~10–15 minutes (soaking miyeok, preparing ingredients)
Cook Time: ~25–30 minutes total (meat sauté + simmer time)
Total Time: Around 35–45 minutes

Variations

Make it vegan: omit any meat and use vegetable or seaweed broth instead of anchovy-based stock.
Use more meat or thinly sliced pork for heartier versions.
Adjust flavor by using soup soy sauce if you prefer a less fishy taste.
Try adding a handful of mushrooms, tofu cubes, or green onions near the end for extra texture.
For richer broth, stir in a teaspoon of toasted sesame oil right before serving.

Storage/Reheating

Refrigerate cooled soup in an airtight container for up to 3 days.
Reheat gently on the stove over medium heat until warmed through.
Avoid microwaving directly if possible—stir occasionally to ensure even warming.
Seaweed texture softens over time—best enjoyed fresh or within a day for optimal chewiness.

FAQs

What Is Miyeok Guk?

Miyeok Guk is a traditional Korean seaweed soup made with hydrated miyeok (seaweed) simmered in broth, often with beef or pork, and commonly eaten on birthdays or by postpartum mothers.

Can I Make It Vegan?

Yes. Skip the meat and use vegetable or seaweed-based broth instead of anchovy tablets. Season with soy sauce and garlic for depth.

Does It Taste Fishy?

Not typically. The anchovy broth adds mild umami without strong fishiness. Use soup soy sauce for a mellower taste if preferred.

How Nutritious Is It?

Miyeok is rich in iodine, calcium, iron, and vitamins. Combined with broth and lean protein, this soup is nourishing and light.

Can I Use Fresh Seaweed?

You can, but dried miyeok is traditional and widely available. Fresh seaweed may have different texture and require different prep.

How Long Should I Soak The Miyeok?

Soak for about 10–15 minutes. Longer soaking can diminish flavor and texture.

Is Sesame Oil Necessary?

Yes—it adds signature aroma and richness. You can use toasted sesame oil for deeper flavor.

What If I Don’t Have Anchovy Tablets?

Use bottled anchovy or fish broth—or beef broth if using meat. Vegetable broth works for vegetarian versions.

Can I Add Rice Cakes or Tofu?

Yes—small cubes of tofu or Korean rice cakes (tteok) can be added in final 5–10 minutes of simmering for added texture.

Can I Freeze It?

Freezing is not recommended—miyeok becomes very soft and texture changes significantly after thawing.

Conclusion

Miyeok Guk is a delicate, nourishing Korean seaweed soup that brings comfort and tradition in every bowl—whether enjoyed on special occasions or as wholesome everyday fare. Versatile for vegan or meat versions, fragrant with garlic and sesame, and deeply satisfying with rice and kimchi, this soup is simple to prepare and rich in flavor and meaning.