Cook Time 20–25 min ·
Serves 2–3 ·
Difficulty Easy
Keywords #miyeokguk #seaweedsoup #birthday #comfortfood #KoreanSoup
One-line summary : Soak seaweed well to remove brininess, stir-fry
beef + seaweed in sesame oil for aroma, then simmer with water/stock for a
clear, deep broth.
Ingredients
- Dried seaweed (miyeok) 10 g (≈ 3 cups rehydrated)
- Beef for soup/stew 150 g (brisket or chuck), thinly sliced
- Water or anchovy–kelp stock 1.2 L
- Seasoning: sesame oil 1 Tbsp, minced garlic 1 Tbsp, soup soy sauce 1.5 Tbsp (adjust to taste), a little salt & pepper
- (Optional) mirin 1 Tbsp, anchovy fish sauce 1 tsp (umami boost)
Tip: Soak miyeok in cold water for
10–15 min, rinse
twice, squeeze dry, and cut to 5–6 cm pieces.
Instructions
- Build aroma
Heat sesame oil in a pot over medium-low. Add beef and stir-fry 1–2 min. Add soaked seaweed and stir-fry 3–4 min to drive off fishy notes.
- Add liquid
Pour in 1.2 L water/stock and bring to a boil. Skim once, then season with 1 Tbsp soup soy sauce.
- Simmer
Lower to medium and simmer 10–12 min. Add minced garlic and optional mirin midway.
- Finish
Taste and adjust with the remaining soy sauce and a little salt. Add anchovy fish sauce (optional) for depth; finish with pepper.
Why it tastes great 🔬
Stir-frying
beef + seaweed in sesame oil releases fat-soluble aromas first; simmering then extracts
umami and nuttiness into a clear broth.
Variations
- Anchovy–Kelp Miyeok-guk: Skip beef. Lightly toss seaweed with 1 tsp sesame oil, then simmer 12–15 min in anchovy–kelp stock for a cleaner taste.
- Mussel Miyeok-guk: Add cleaned mussels 300 g midway in Step 3 and cook until shells open. Reduce soy sauce by 1 tsp.
- Perilla Miyeok-guk: Stir in 1–2 Tbsp perilla seed powder during the last 2 minutes for richer nuttiness.
FAQ
It tastes fishy.
Soak and rinse well twice, then stir-fry seaweed 3–4 min. A little mirin (1 tsp) also helps.
Salt vs soup soy sauce?
Use soup soy sauce for color and umami, then fine-tune salinity with salt at the end.
Pressure cooker?
A regular pot gives better control for a clear, delicate broth. Pressure can over-concentrate flavors.
Storage & Reheating
- Fridge 2–3 days · Freeze up to 2 weeks (portion first).
- Reheat gently over medium-low; add 2–3 Tbsp water if needed.
Nutrition (approx., per serving when split into 3)
150–220 kcal · Protein 12–18 g · Carbs 4–6 g · Fat 7–12 g (varies by cut/add-ins). Seaweed is naturally rich in
iodine & calcium.
Great Side Dishes
- Rolled omelet/soy-marinated eggs, roasted seaweed, cucumber salad
- Beef jangjorim, pickled perilla leaves, brown rice