Korean · Lunch · Easy
Miyeok Guk (Korean Seaweed Soup)
0.0 (0 ratings)- Total
- 1 hr 5 min
- Prep
- 25 min
- Serves
- 4
- Calories
- 170
Silky seaweed and thin beef slices simmer in a clear Korean soup, with sesame oil and garlic giving the light broth a savory finish.
Dried seaweed expands into soft ribbons in Miyeok Guk (Korean Seaweed Soup), lending the broth a gentle marine flavor. Briefly cooking the soaked leaves with beef and sesame oil gives the soup depth before any water goes into the pot.
This familiar soup from South Korea uses dried miyeok, often sold as wakame. Measure it by weight because it expands dramatically, and snip the soaked strands so they are easy to lift with a spoon.
Method
Soak the dried wakame in a large bowl of cold water for until fully expanded. Drain, rinse and squeeze gently, then snip into short lengths; discard the soaking water.
Heat the sesame oil in a soup pot over medium heat. Cook the beef sirloin for until its surface browns lightly.
Add the seaweed and garlic and stir for until fragrant. Pour in the measured water and soy sauce, then add the salt.
Bring to a boil, reduce to low and simmer partially covered for , until the seaweed is silky and the beef is tender and above 145°F. Rest off the heat for before serving.
Forkue tips
- Wakame is the best readily available substitute for miyeok; nori sheets dissolve and do not provide the same texture.
Storing and reheating
Refrigerate for 3 days. Reheat gently in a saucepan, adding water if the seaweed has absorbed much of the broth. The soup also freezes for 2 months.
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Kitchen gear
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Photo: 국립국어원, CC BY-SA 2.0 kr, via Wikimedia Commons (cropped and enhanced)
Miyeok Guk (Korean Seaweed Soup): FAQ
Can I make seaweed soup without beef?
Yes, leave out the beef and use a light vegetable broth in place of water. The seaweed remains the main flavor, with sesame oil supplying richness.
Is nori the same as miyeok?
No. Nori is the thin seaweed used for sushi sheets, while miyeok becomes tender ribbons when soaked. Look for dried wakame rather than roasted snack seaweed.
How do I store and reheat Miyeok Guk (Korean Seaweed Soup)?
Refrigerate for 3 days. Reheat gently in a saucepan, adding water if the seaweed has absorbed much of the broth. The soup also freezes for 2 months.
How long does Miyeok Guk (Korean Seaweed Soup) take?
About 1 hr 5 min in total: 25 min prep and 40 min cooking.
What do I need to make Miyeok Guk (Korean Seaweed Soup)?
The key ingredients are dried wakame, beef sirloin, sesame oil, garlic and soy sauce, plus pantry basics.
Any tips for Miyeok Guk (Korean Seaweed Soup)?
Wakame is the best readily available substitute for miyeok; nori sheets dissolve and do not provide the same texture.
