Miyeok Guk (Korean Seaweed Soup)
Local name: 미역국
In short: Silky dried wakame simmered with beef, garlic and sesame oil into a clean, savory soup, eaten on birthdays and by new mothers in Korea. It takes about 1 h in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 45 min
- Resting
- 20 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Miyeok guk is the soup Korean mothers eat after giving birth, and the one everyone eats on their birthday as a way of honoring their mother. Dried seaweed is soaked, then sauteed in sesame oil with beef and garlic before simmering in water until the broth turns milky and rich. It is simple, gentle and nourishing, and it tastes even better the next day.
Instructions
- Soak the seaweed in plenty of cold water for 20 minutes, until fully expanded. Drain, rinse twice, squeeze out the water and cut into 5 cm (2 inch) pieces.
- Heat the sesame oil in a heavy pot over medium heat. Cook the beef with 1 tbsp soy sauce and half the garlic for 2 minutes, until browned.
- Add the seaweed and stir-fry for 3 to 4 minutes, until it turns glossy and a deeper green.
- Pour in the water and bring to a boil. Skim off any foam, then lower the heat and simmer, partly covered, for 30 minutes, until the beef is tender and the broth looks slightly milky.
- Add the remaining garlic, soy sauce and the fish sauce and simmer for 10 minutes more. Season with salt and pepper.
- Serve the soup hot with steamed rice and kimchi.
Tips
- A longer simmer gives a richer broth. Up to an hour is fine, adding a little hot water if the level drops too far.
- For a lighter coastal version, replace the beef with fresh clams or mussels and add them for the last 5 minutes, until the shells open.
Questions and answers
Why do Koreans eat seaweed soup on birthdays?
New mothers eat miyeok guk after childbirth, so having it on your birthday is a way of remembering and honoring your mother. It is a long-standing custom.
How much dried seaweed should I use?
A little goes a long way. 25 g of dried seaweed swells to around 200 g and is enough for four bowls. Too much makes the soup slippery and heavy.
Can I make miyeok guk ahead of time?
Yes. It keeps for 4 days in the fridge and often tastes better the next day. Add a splash of water when reheating, because the seaweed absorbs liquid.
How long does it take to make Miyeok Guk (Korean Seaweed Soup)?
About 1 h in total: 15 min of preparation and 45 min of cooking.
How many calories are in Miyeok Guk (Korean Seaweed Soup)?
About 150 kcal per serving, with 9 g of protein, 4 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 150 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 4 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
