Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Miyeok Guk (Seaweed Soup)
A non-spicy soup made from wakame (seaweed) and a light beef or seafood broth. Traditionally eaten on birthdays and by postpartum mothers.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Place the dried seaweed in a large bowl and cover with cold water. Let it soak for 15-20 minutes until fully expanded. Drain well and cut into 2-inch pieces.
- 2
Heat a medium pot over medium heat. Add the sesame oil, minced garlic, and beef pieces. Sauté until the beef loses its raw, red color (about 3 minutes).
- 3
Add the drained, cut seaweed to the pot and stir-fry with the beef and garlic for another 3 minutes, allowing the seaweed to absorb the sesame flavor.
- 4
Pour in 6 cups of water and the soup soy sauce. Bring to a rolling boil over high heat.
- 5
Reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes. The longer it simmers, the deeper and richer the broth becomes.
- 6
Taste and adjust seasoning with a pinch of salt if necessary. Serve hot with steamed rice and kimchi.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving650
Calories
42 g
Protein
5 g
Carbs
50 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Miyeok Guk is a savory seaweed soup traditionally eaten on birthdays and by new mothers, prized for its nourishing minerals. The wakame softens into silky ribbons in a light beef or anchovy broth. Eating it on your birthday is a Korean custom, a nod to the soup mothers eat after childbirth.
Listahan note
This version toasts the rehydrated seaweed in sesame oil with beef before adding water, building a richer, deeper broth than a plain simmer.
Technique cues
- Soak the dried seaweed until fully expanded before cooking.
- Saute the seaweed and beef in sesame oil first for a deeper broth.
- Season gently with soup soy sauce so the broth stays clean.
Kitchen flow
- Parallel prep
- Soak the seaweed while you prep the beef and rice.
- Make-ahead
- The soup keeps well and deepens; make it a day ahead.
- Leftover move
- Serve leftover soup over rice (gukbap-style) for a quick meal.
- Cleanup rhythm
- One pot; rinse soon, as the sesame oil leaves a film.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Dried wakame (miyeok)
Main
Purpose: It softens into the silky ribbons that define the soup.
Handling: Soak until fully expanded, then cut and squeeze.
Adaptation: Any dried wakame works; rinse off excess salt.
Beef brisket
Broth and protein
Purpose: Adds savory depth and tender bites of meat.
Handling: Cut small and saute with the seaweed.
Adaptation: Use anchovy broth or clams for a seafood version.
Sesame oil
Flavor base
Purpose: Toasting the seaweed in it builds the soup's nutty depth.
Handling: Saute the seaweed and beef in it before adding water.
Adaptation: Perilla oil gives a different, earthy aroma.
Soup soy sauce (guk-ganjang)
Seasoning
Purpose: Seasons the broth without darkening it.
Handling: Season to taste near the end.
Adaptation: Salt works but lacks the fermented depth.
Technique notes
- Sauteing the seaweed first is what separates a great miyeok guk from a bland one.
- Let it simmer long enough for the seaweed to turn fully silky.
- Keep the seasoning light so the clean, mineral flavor comes through.
Ingredient swaps
- Seafood direction
- Use clams or mussels instead of beef for a coastal version.
- Vegetarian direction
- Use kelp-mushroom broth and skip the meat.
- Gluten-free direction
- Replace the soup soy sauce with tamari or a certified gluten-free soy sauce — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the beef brisket or chuck.
Serve alongside
- Steamed white rice
- Kimchi
- Seasoned spinach
- Gyeran mari (rolled omelet)
- Barley tea
- Cold water
- Soju
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 4 days; the flavor improves with time.
- Reheat gently on the stovetop until hot.
- Freeze up to 2 months; thaw and warm through.
Equipment
- Soup pot
- Ladle
- Cutting board
- Kitchen scissors
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