Miyeokguk is one of the most familiar soups in Korean home cooking. It is especially associated with birthdays and the postpartum period.

Personally, I love miyeokguk, so I make it quite often. Hahaha

Tender seaweed and beef are first sautéed in sesame oil, then seasoned with Korean soup soy sauce and garlic before being slowly simmered. The result is a light yet deeply flavorful Korean soup.

Ingredients — Serves 2–3

• 20 g dried seaweed
• 150 g beef for soup (Suppefleisch)
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1–1½ tablespoons Korean soup soy sauce (Gukganjang)
• Salt, to taste
• 1.2–1.5 L water

Optional ingredients

• ½ tablespoon fish sauce for extra umami
• A pinch of black pepper

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1. Soak the Seaweed

Place the dried seaweed in plenty of water and soak for approximately 10–20 minutes.

Once the seaweed has softened, rinse it gently several times and squeeze out the excess water.

Keep in mind that dried seaweed expands considerably when soaked, so you don’t need to use a large amount.

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2. Sauté the Beef and Seaweed

Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the beef and sauté until the outside of the meat begins to cook.

Add the drained seaweed and stir-fry everything together for approximately 2–3 minutes.

This step allows the seaweed to absorb the rich flavors of the sesame oil and beef, creating a deeper and more flavorful soup.

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3. Add Water and Simmer

Pour in 1.2–1.5 L of water and bring the soup to a boil over high heat.

As it begins to boil, some foam may rise to the surface. Skim it off gently if necessary.

Reduce the heat to medium-low and simmer for at least 20–30 minutes.

The longer the soup simmers, the softer the seaweed becomes and the deeper the flavor of the broth.

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4. Season the Soup

Add the minced garlic and Korean soup soy sauce (Gukganjang) and adjust the seasoning.

It’s best to add the soup soy sauce gradually rather than all at once. Taste the broth and adjust the final seasoning with salt.

Tip: Adding too much soup soy sauce can make the broth too dark and give it an overly strong soy sauce flavor.

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5. Simmer Until Finished

After seasoning, continue simmering the soup over low heat for another 10–15 minutes.

The best miyeokguk has very tender seaweed and a rich broth in which the flavor of the beef has had enough time to develop.

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🍚 How to Serve Miyeokguk

In Korea, warm miyeokguk is most commonly served with steamed white rice.

It is also delicious with kimchi and a variety of Korean side dishes, creating a simple and comforting Korean home-style meal.

Miyeokguk is also one of those dishes that can taste even better the next day after the flavors have had more time to develop.

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🇰🇷 Why Is Miyeokguk Special in Korea?

Miyeokguk is more than just an everyday soup in Korean culture.

Eating seaweed soup on your birthday is a very common Korean tradition. It is also traditionally served to women after childbirth and has been associated with postpartum care for generations.

For many Koreans, miyeokguk therefore brings memories of birthdays, family, and mothers.

For anyone trying Korean food for the first time, miyeokguk is a great dish to start with. It is mild, non-spicy, and comforting, while offering a simple introduction to the flavors of traditional Korean home cooking.