This post may contain affiliate links. I only recommend products or services that I personally use or trust, promise!
Miyeok guk is a staple in my home. It can be made with beef, seafood, pork, or vegan! It doesn’t matter what source of protein you use because the miyeok is going to be the star of the show anyway. I know it doesn’t look the prettiest, but trust me- it is DELICIOUS!
My husband is somewhat of a picky eater and I am SO thankful that he loves miyeok guk even more than I do because it is my favorite non-spicy Korean soup!
What is Miyeok?
More commonly known as wakame, miyeok is a type of edible dried seaweed that has a slippery & chewy texture when cooked in soups. In English it is called sea mustard.
Miyeok is a rich source of calcium, iodine, and omega 3 fatty acids. This is an extremely healthy dish that is equally as delicious!
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. However, you can use pork in this recipe the exact same way. You can also make a seafood miyeok guk, but the cooking process will be a little different.
- Anchovy stock- there are a few ways to make anchovy stock. I prefer the anchovy tablets because it’s fast, easy, and tastes good. You can use dashi bags or make it from scratch by boiling dried anchovies & dried kelp with water for 20 minutes. Unfortunately, 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 soy sauce or salt to make this vegan.
- Garlic– I always put garlic in my miyeok guk but it’s totally fine to omit this ingredient if you don’t feel like mincing some garlic!
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.
- It’s healthy, low calorie, and tastes really good!
Korean Birthday Soup
Traditionally, Korean people eat miyeok guk every year on their birthday to honor their mothers for giving birth to them.
Miyeok guk is also traditionally eaten by women for several months after giving birth, to help with the healing process since miyeok is so nutritious.
More Soup Recipes
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
- 1 tsp sesame oil
- 2 garlic cloves
- 3 anchovy tablets
- 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. *There are other ways to make anchovy stock if you don't have anchovy tablets- use dashi bags or make it from scratch by boiling water with dried anchovies, kelp, and radish.
- Soak the miyeok (dried seaweed) in warm water for 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 pot and sprinkle salt all over. Sauté the beef until it is no longer red on the outside. Use paper towels to wipe up any scum. *You should not need to use any oil to sauté the beef, but if you're using a stainless steel pot then it might stick a little.
- 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 medium-low and cover for 20 minutes.
- After 20 minutes the beef should be very tender and the soup will have a slightly milky appearance. Serve with rice and kimchi 🙂
Nutrition information is automatically calculated, so should only be used as an approximation.
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