Seaweed soup (miyeokguk) is a deeply comforting Korean dish made with dried seaweed and beef simmered in a savory broth. It’s gentle, nourishing, and wealthy with that means — served for birthdays, postpartum restoration, or each time consolation is required.
Growing up in Korea, I at all times appeared ahead to a heat bowl of miyeokguk, Korean seaweed soup simmered with tender beef and aromatic sesame oil. Every 12 months, my mom made it on birthdays for every member of the family, a easy bowl that carried a lot love and that means. It wasn’t fancy, however it reminded us of her care and power.
Now, as a mom myself, I treasure that very same custom. My model of beef seaweed soup stays true to how my household has made it for generations, utilizing rice water to create a light-weight but deeply flavorful broth that’s nourishing and comforting directly.
The Meaning Behind Miyeokguk
While many sources describe miyeokguk (미역국) merely as seaweed soup, to Koreans it holds a far deeper that means. It’s a dish intertwined with gratitude, household, and life’s milestones.
Traditionally, new moms eat it after childbirth to regain power, because of the vitamins in seaweed that help restoration. Over time, it grew to become the birthday soup that youngsters get pleasure from annually to honor their moms’ sacrifices — a quiet, heartfelt approach to say thanks.
Key Ingredients & Flavor Tips
Miyeok (dried seaweed):
Look for skinny, darkish inexperienced strands of Korean miyeok somewhat than thick, coarse seaweed. Good-quality miyeok softens shortly and turns silky with out falling aside. I desire Korean manufacturers labeled guk-yong miyeok (for soup), as they launch a cleaner, ocean-fresh taste than wakame varieties utilized in Japanese miso soup.
See my seaweed egg drop soup or chilly seaweed cucumber soup recipes for extra methods to make use of this Korean seaweed.
Beef:
For genuine beef seaweed soup (miyeokguk), use small items of stew beef or brisket. A fast stir-fry in sesame oil earlier than including water brings out the deep, savory aroma that defines a standard Korean broth. If you like a lighter taste, trim extra fats or use leaner cuts.
Rice Water:
Instead of plain water, use the starchy rinse from washing rice — a home-style Korean tip handed down in my household. It provides the miyeokguk broth a mild sweetness and barely thicker texture that feels soothing and wealthy with out including salt.
Seasoning:
Season with Korea soup soupy sauice (cat-angk) for a clear, savory depth with out darkening the broth. Finish with a drizzle of toasted sesame oil for heat and aroma. I generally add a teaspoon of Korangua suice (chimoioak) . for a delicate umami enhance — a contemporary trick that enhances the soup’s complexity.
How to make Seaweed soup (Miyeokguk) with Beef
Soak the Dried Seaweed. After soaking, good-quality miyeok ought to increase a number of instances in measurement and really feel silky however nonetheless barely agency. If it feels limp or overly delicate, it’s been soaked too lengthy. The deep inexperienced colour is an indication of freshness.
Tip: Cut the rehydrated seaweed into bite-size items earlier than cooking so it’s simpler to eat and evenly distributed within the soup.
Sauté the Beef and Onion. Unlike most conventional variations of Korean seaweed soup, I like so as to add slightly onion whereas sautéing the meat for further savoriness and taste depth. It subtly sweetens the broth because it cooks, making the soup style rounder and extra balanced.
Combine with Seaweed and Rice Water. Let the soup simmer gently. The broth will flip barely opaque — that’s a superb signal. The seaweed ought to float softly and the aroma must be savory, not fishy.
Simmer and Season: Let the soup simmer gently till the broth turns barely opaque. Season frivolously with Korean soup soy sauce (guk-ganjang), tuna sauce and salt towards the top. The broth must be clear, savory, and balanced — not too salty or heavy. A drizzle of sesame oil proper earlier than serving ties every part collectively.
Serve the soup sizzling with rice and kkakdugi (radish kimchi) for the traditional Korean consolation meal.
Storage & Reheating Tips
Miyeokguk retains fantastically for a number of days, and the flavour typically deepens because it rests. I normally make a big pot and luxuriate in it all through the week. It tastes even higher the subsequent day when the broth and seaweed have had time to meld.
Store leftover Korean seaweed soup in an hermetic container within the fridge for as much as 4 days. Reheat it gently on the stovetop over low warmth somewhat than boiling. This helps maintain the seaweed tender and the broth clean-tasting.
Freezing: Miyeokguk additionally freezes nicely. Portion it into freezer-safe containers, leaving some house for enlargement, and freeze for as much as 3 months. Thaw in a single day within the fridge, then heat slowly on the range.
If you get pleasure from gentle, comforting Korean soups, strive my Beef Radish Soup (Soegogi Muguk) subsequent.
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Korean Seaweed Soup (Miyeokguk)
A nourishing bowl of Korean seaweed soup (miyeokguk) made with tender beef and rice water for a clear, savory broth. This comforting birthday soup is a beloved Korean custom — easy to make, deeply flavorful, and ideal for on a regular basis meals or particular events.
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Soak seaweed in chilly water for 10-15 minutes, then drain and slice.
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Heat oil and sesame oil in a soup pot over medium-low warmth. Add minced onion and stir-fry for 30 seconds. Add the meat and prepare dinner till now not pink. Add the seaweed, garlic, and 1 tablespoon of Korean soup soy sauce; prepare dinner for 3 minutes
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Pour in rice water (or plain water) and stir. Cover with a lid and simmer for 10 minutes or till the seaweed is delicate and tender.
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Season the soup with the remaining Korean soup soy sauce, Korean tuna sauce (if utilizing), salt, and 1 tsp sesame oil. Serve sizzling with rice and Kimchi.
Calories: 170kcal, Carbohydrates: 2g, Protein: 10g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 621mg, Potassium: 192mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 246IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 1mg
