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Miyeok guk is a light, nutritious Korean seaweed soup that can be made with beef, seafood, pork, or vegan! This is a classic Korean staple, and it’s in HEAVY rotation in my home!
Why You’ll Love This Recipe:
- It’s SO easy! You don’t need that many ingredients, and it can be ready in 30 minutes or less.
- You can make a large batch and freeze to eat it later. This makes lunches or dinners SO much easier on busy days!
- It’s healthy, low calorie, and tastes really good. It’s also a very filling meal, especially with rice. My favorite rice to make with miyeok guk is Korean Purple Rice!
What is Miyeok?
More commonly known as wakame, miyeok is a type of edible dried seaweed that has a slippery & chewy texture when rehydrated. Not to be confused with nori, which are the seaweed sheets used for Gimbap (Korean Seaweed Rolls).
Traditionally, Korean people eat miyeok guk every year on their birthday to honor their mothers for giving birth to them. It’s also traditionally eaten by women for several months after giving birth, to help with the healing process since miyeok is so nutritious!
Characteristics of Miyeok:
- Appearance: Dark green to brown when dried, turns vibrant green when soaked
- Texture: Soft and slightly slippery when rehydrated
- Flavor: Mildly briny, slightly sweet, and umami-rich
Nutritional Benefits:
- Rich in Iodine
- High in Minerals (calcium, iron, magnesium)
- Good source of Fiber and antioxidants
You can read about more health benefits of seaweed that have been medically reviewed with sources if you’re interested!
Miyeok Guk Ingredients
- Miyeok- dried edible seaweed (sea mustard). Korean and Japanese markets will have some for sure. Just make sure you get the right kind, because there are a few kinds of dried seaweed used for different purposes. The bag should say “미역” (see photo below for reference).
- Beef– this recipe calls for beef, which is the version I usually make.
- Anchovy broth- there are a few ways to make anchovy broth. I prefer using anchovy tablets because it’s fast, easy, and tastes good. You can use dashi bags or make it from scratch. The brand of tablets I use is not available on Amazon, and only available at Costco once or twice a year (photo below).
- Sesame oil- I always use the Kadoya brand
- Fish sauce- Three Crabs fish sauce is my favorite. You can substitute soup soy sauce to make this vegan.
Substitute Ingredients
You don’t have to use beef to make miyeok guk! You can use other protein sources and even make it vegan. Here are your options:
- Pork belly– you can use pork in and cook it exactly the same way as you would for beef.
- Chicken- this is not a popular choice, but there aren’t any rules against it! I would just recommend using boneless chicken thighs.
- Seafood- clams, mussels, and squid are all very common to use in miyeok guk! I highly recommend trying it with mussels, it’s so delicious.
- To make it vegan– Tofu & mushrooms are excellent choices to add to vegan miyeok guk.
How to Make Miyeok Guk
- Soak miyeok in cold water for 10-15 minutes, then gently squeeze dry.
- Prepare anchovy broth. Combine boiling hot water with tablets to dissolve.
- Lighlty brown the beef with salt in a pot over medium heat.
- Add the rehydrated miyeok, minced garlic, and sesame oil.
- Sauté together for 2-3 minutes
- Add anchovy broth.
- Add fish sauce (or soup soy sauce).
- Bring to a boil, then reduce heat to a simmer and cover for 20-30 minutes.
Recipe Tips
- Use beef that has some good marbling (fat). Beef with fat is more flavorful, and usually more tender! It will add really good flavor to your soup.
- Don’t soak the miyeok too long. 10-15 minutes is enough time to rehydrate it, but any longer than that and you may lose some flavor.
- If using seafood, add it in the last few minutes of cooking. Seafood cooks quickly, and adding it too early could result in overcooking, which would make it tough or rubbery.
- Finish with a splash of sesame oil. A splash of sesame oil just before serving gives the soup a wonderful, nutty aroma that adds depth of flavor.
Serving Suggestions
Miyeok guk is often served with a bowl of Steamed White Rice and any type of kimchi. My favorite is well-fermented cabbage kimchi, but it also pairs wonderfully with my mom’s Bok Choy Muchim or Yu Choy Kimchi!
I like to have a few other easy banchan (side dishes) on the table as well. My go-to’s are Eomuk Bokkeum, which are stir fried fish cakes, and Gyeran Mari (Korean Rolled Omelette). These are easy to prepare ahead and will keep in the fridge for several days.
Storing and Reheating
One of my favorite things about miyeok guk is that it can be made in large batches and frozen! This soup is in seriously heavy rotation in my house because of this. Here are the storing and reheating instructions:
Storing Miyeok Guk in the Refrigerator:
- Cool the Soup: Allow the miyeok guk to cool to room temperature before refrigerating.
- Transfer to an Airtight Container: Store the soup in an airtight container to maintain its freshness and prevent it from absorbing other smells in the fridge.
- Refrigerate: Miyeok guk can be stored in the refrigerator for up to 3-4 days.
Reheating Miyeok Guk:
- Microwave: Transfer the soup to a microwave-safe bowl and cover loosely. Heat on high in 1-minute intervals, stirring in between, until the soup is fully heated.
- Stovetop: Heat the soup in a pot over medium heat, stirring occasionally until it reaches a boil and is heated through.
Freezing Miyeok Guk:
- Cool Completely: Allow the soup to cool completely before freezing.
- Store in Freezer-Safe Containers: Transfer the soup into freezer-safe containers or resealable freezer bags. Leave some space at the top of the container or bag to allow the soup to expand when frozen.
- Freeze: Miyeok guk can be frozen for up to 3 months.
Reheating Frozen Miyeok Guk:
- Thawing: For best results, thaw the soup overnight in the refrigerator. If you’re in a hurry, you can also use the microwave to defrost the soup in intervals.
- Stovetop: Heat the thawed soup in a pot over medium heat until it comes to a boil and is heated through.
- Microwave: Heat the thawed soup in the microwave, stirring at intervals until fully heated.
More easy korean Soup Recipes
If you tried this Miyeok Guk recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Miyeok Guk (Korean Seaweed Soup)
Ingredients
- 1/2 lb beef or pork , or omit to make it vegan
- 10 g miyeok, (edible dried seaweed)
- 1/2 tsp sea salt
- 1/2 tsp fish sauce, or soup soy sauce
- 1 tsp sesame oil
- 2 garlic cloves
- 3 anchovy tablets, or anchovy or beef broth
- 4 cups hot water
Instructions
- To make the anchovy stock, combine 3 anchovy tablets with 4 cups of hot water and let it sit to dissolve. *You can also make your own anchovy stock from scratch.
- Soak the miyeok (dried seaweed) in warm water for 10-15 minutes or until soft, then rinse a few times and squeeze out all the water. Cut into bite-sized pieces if your miyeok is really long. *Careful not to soak for too long. Miyeok loses it's flavor the longer it is soaked.
- Over medium-low heat, add the beef (or pork) to a non-stick pot and sprinkle salt all over. Sauté the beef until it is no longer red on the outside. *You should not need to use any oil to sauté the beef, unless you are using very lean beef. If you're using a stainless steel pot then it might stick a little at first.
- Increase the heat to medium then add the miyeok, garlic, and sesame oil.
- Sauté for 2-3 minutes.
- Add the anchovy stock.
- Add fish sauce to taste- for me 1/2 tsp is good enough.
- Bring to a boil, then reduce the heat to a simmer and cover for 20 minutes.
- After 20-30 minutes the beef should be very tender and the soup will have a slightly milky appearance. Serve with rice and kimchi 🙂
Notes
- Anchovy broth is easy to make from scratch if you prefer not to use anchovy tablets. You will need dried anchovies with the heads and guts removed, some dried kelp (kombu), and mu (Korean radish). Bring to a boil with water, then simmer for 20 minutes.
- You can also use beef broth instead of anchovy broth. It is common to use either one!
- Use beef that has some fat in it. Lean beef is perfectly fine, but beef with fat will enhance the flavor.
- If using seafood, add it in the last few minutes of cooking. Seafood cooks quickly, and adding it too early could result in overcooking, which would make it tough or rubbery.
- To make this vegan, use soup soy sauce instead of fish sauce. I recommend using tofu and mushrooms to replace the meats!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe. What kind of beef do you prefer for it? brisket? chuck?
How much anchovy or beef broth is needed?
thank you for posting pics of the ingredients, so much easier to shop for and there’s a sense of glee when you can find the exact same product!!
Delicious! I tried other recipes and they were so bland. I made the anchovy stock (very easy–dried anchovy + kelp + water). But I believe the meat sauteed with garlic and sesame oil and then the addition of fish sauce sealed it. Thank you.
Delicious recipe! Here I am for the second round…a week later. Reminds me of home.
Thank You for sharing this recipe!
I had to subscribe to your email list as I cannot wait to try your other recipes.
~Linda
This is so delicious and easy to make with ingredients you pretty much always have around the house. Growing up, I always thought miyeok guk was bland, but I realized it was because it was made the shortcut way without sautéing the meat/seaweed before with sesame oil, and also adding just water instead of a stock. What a difference that makes! The only thing I do differently is add a little soy sauce when sautéing, but otherwise follow exactly as-is, and it’s fairly quick and easy (for a soup) and most importantly, yummy.
I made this with tofu! So delicious!
I was just thinking about whether I could add tofu to this recipe, Thanks!
Love this recipe! Thanks for sharing it!
This is such an easy recipe to make the Miyeok Gook. The only substitute that I made was, I used Hondashi powder or MSG to make the broth on the side. Other than that, I found this recipe very useful.
I’ve been looking for a good Seaweed Soup as this is one of my daughter’s favorites! My besties mom would make it all the time for my girl but I never got the chance to make it with her. before she passed unexpectedly due to covid. I’ve tried many recipes but it just wasn’t quite right! I made your recipe and when I tasted it, the floodgates opened and I cried like a big baby as it tasted just like hers! I immediately called my before and we cried together as we talked for hours about all the memories we have! Thank you for envoking such fond memories as Ms amassing food to go along with them!
Tried this recently because cooking is my love language and I had so much (dried) anchovy and kim in my pantry left. I did the tofu version since I’m trying to be more healthy ever since I get an allergic reaction to meats. Also, I love experimenting what I can do to people’s recipes to fit my taste or what (in theory) might taste good to my brain.
My all time favorite comfort soup!!! It never gets old and I make this at least every two weeks 🙂
Awesome recipe. This is my absolute favorite comfort food 😊 The hint of fish sauce really made this dish!!!!!! Thank you!
My baby has loved this recipe ever since i first fed her solids. Now she gets excited every time I serve it! 🩷 Thank you for educating and sharing these home recipes with us!
This is one of my favorite soup at all times! Definitely a step up of my simple egg drop seaweed soup that I always like to make. It has both the simplicity and the complexity in it. Love the addition of fish sauce and anchovy stock in the soup that enhance the umami flavor. Thank you for sharing, Stella!
as a Mexican-Korean, I identify with almost all of your recipes, and my mouth waters. but, this soup is my childhood memories, reminds me of my Halmoeni, and how none of our neighbors in Mexico ate like we did lol. I often say I grew up on frijoles de la olla with rice and kimchi, because I’d have to explain this soup. gotta go make some!
This is my go to comfort Korean soup. I love having it all the time even not on my birthday.😊
This!! 10/10 I am so weary of seaweed soups and have been needing a health boost recently, and this was the most delicious and tasty seaweed soup. Kids love it as well!
This recipe is amazing! It’s my comfort food and definitely reminds me of a soup my mom used to make me, so it hits home and will always have a place in my heart! And it’s great that you can change it up by adding different proteins to it! Thank you for sharing a wonderful recipe that I get to cook for my family!
Simple, healthy and nourishing – this soup is the perfect go to. Instructions were easy to follow and the flavors were amazing. My whole family enjoyed this!
Super nourishing and flavorful! I eat this very often and it’s my favorite recipe!
Thank you 🫶🏽
My friend made me this after I had my son, and it was so delicious. I’ve been trying to find a simple recipe that tasted just like the one she made, and I think I found it!
I love this simple and delicious recipe that is so tasty! ❤️
Love this recipe! I like making it for my friends when after they give birth or if they’re sick and I always get compliments on the food. 10/10 recommend
This recipe hits different on the rainy day! It was a hit with my family and they now ask me to make it any time the rain approaches.
Love this simple but delicious soup. I enjoy eating this on cold chilly days or when not feeling well. When my father was in the hospital and didn’t have an appetite for food this is the soup I got him and it brought him so much comfort.
I have 2 kids, 2 & 3, who love this recipe! This is a reoccurring soup in our meal plan!
I made this for my friend who just had her first child. I love the fusion and mixed content. I’m half Asian as well and love that you are also a So Cal girl! Keep doing you!
Besides Kimchi Jjigae, this is my go to when it gets cold outside. Love your recipes!
Thanks
Such an easy and comforting recipe!!! 🤩 my absolute favorite on busy, rainy days
Awe! I miss my mom’s miyeok gum. And your recipe reminded me of hers 🩵🙏🏼 yum 🤤
Hi Stella!
I just wanted to say I am thankful for this easy, step by step recipe! We always grew up eating miyukgook every birthday. My husband and I recently got married 4 months ago, and it was the first time I’ve made it for him for his birthday (which was this past weekend) since we’ve been together for 6 years! He absolutely loved it! Thank you for making it easy to follow & so delicious!
with much love,
@missxgrace
This is such a great soup , it has a cozy warm good feeling soup , it’s not a heavy soup . Wasn’t too hard to make and plan on trying it again soon.
This recipe is delicious! It’s easy to make and healthy to boot. What more can a girl ask for . Thank you
Love this recipe! Going through postpartum and have been making this seaweed soup. It’s so delicious and comforting! Thanks Stella for this recipe! 💕
My wife just recently had a baby and this recipe is so perfect for the healing process! Very delicious thank you!!!!
Growing up in a Latin household and later having one of my aunts marry into a Korean family is what allowed for a discovery, fascination, and appreciation of two cultures combined into one. Miyeok Guk, holds a special place in my heart, as it is one of the first Korean dishes I was introduced to as a child and now a soup my own baby enjoys. I remember learning about this soup’s healing and comforting abilities specifically when mothers give birth, and now it makes sense why my aunt ate this soup immediately after giving birth. I am so thankful for you and your talents that you deliver to us through instagram because your recipes help me to remember joyful and comforting moments of my childhood! Thanks Stella!
Love that miyeok guk gets some love here, super simple and reminds me of home
Stella has beeen my “go to” for Korean recipes. Especially this one. I recently made this for my sisters birthday and the taste and technique was on point. Highly recommend!
Love this recipe, reminds me of when my mom used to be able to make it for me. Thanks for sharing this, I’ve almost forgotten about this comforting dish.
– Jess
Just made this last night and it was delicious! Thank you so much for sharing your recipe; I can’t wait to try more.
Growing up, I heard Miyeok Guk is one of the easiest Korean soup one can make. As a newlywed, it was one of the most intimidating soup to make for my husband’s first meal on his birthday. Stella’s step by step recipe and pictures made the process easy and simple. My husband’s first b-day meal was a success! Thanks for sharing!
I love this simple and fast recipe! I didn’t have anchovy tablets, so I used dashi and kelp instead. I’m
The only one in the house that eats this soup, but that’s ok… more for meeeee😂.
Tried this recipe before giving it to my daughter in law before she had my grandson. It was delicious!
Miyeok guk is my ultimate favorite Korean soup dish!! Don’t skip the fish sauce!! I would say that’s the most important part of this recipe! Thank you Stella for sharing your personal recipe!
Love
I made this recipe for my husbands birthday and he loved it! Said it tasted like his mom’s homemade cooking.
I’ve been wanting to try seaweed soup for the longest time and finally made it using this recipe! Such a simple, yet flavorful and homey dish. Gonna be a new go-to comfort food.
I love to make this soup whenever it’s cold or I’m not feeling well. It’s so warming and comforting. I usually make it without the meat when I have an upset stomach. ❤️
I love to make this soup whenever it’s cold or I’m not feeling well. It’s so warming and comforting. I usually make it without the meat when I have an upset stomach. ❤️
My 4 year old boy asks for this seaweed soup all the time. So good and so easy to make, we love it!
Made this as part of my friends bday dinners recently and it was so comforting! So easy and would def make for regular weeknight dinners!
Thanks!
This was so yummy! Can’t go back to packaged/instant seaweed soup after learning how to make it from Stella’s recipe!
Perfect for a cold day! Totally hits the spot and can be pulled off at the last minute.
Just made a huge batch of this for a friend who just became a mother 🤱🏻 love your recipe!!
Miyeok guk has been a favorite of mine growing up. I have always wanted to make this on my own because I could legit eat this everyday! Thank you for sharing your recipe!🖤
Made this a few days ago on a rainy day because soups are the best on rainy days. Recipe was easy to follow and soup came out really good! Very light, healthy and easy to eat. My husband and kids loved it. I will definitely make more again soon.
Made this a few days ago on a rainy day because soups are the best on rainy days. Recipe was easy to follow and soup came out really good! Very light, healthy and easy to eat. My husband and kids loved it. I will definitely make more again soon. Thanks for the recipe!