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Miyeokguk (Korean Seaweed Soup) - Simple, Comforting, and Nourishing

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 ounce (about 30 g) dried miyeok (wakame)
  • 4–6 cups water (start with 4, add more as needed)
  • 4–6 ounces beef (brisket, stew meat, or thinly sliced chuck), cut small; or use mussels/clams instead
  • 1–2 tablespoons toasted sesame oil
  • 1–2 tablespoons soy sauce (Korean soup soy sauce is ideal; regular soy works too)
  • 1 teaspoon minced garlic
  • Salt, to taste
  • Optional: a splash of fish sauce, a pinch of sugar, or a small piece of dried kelp (dashima) for extra depth

Method
 

  1. Soak the seaweed. Rinse the dried miyeok briefly, then soak in cool water for 10–15 minutes until it’s soft and expanded. Drain well and cut into bite-size pieces.
  2. Season the beef. Toss beef with 1 teaspoon sesame oil and 1 teaspoon soy sauce. This adds flavor from the start.
  3. Stir-fry for aroma. In a pot, heat 1 tablespoon sesame oil over medium. Add beef and cook until no longer pink. Add the drained seaweed and garlic, and stir-fry 2–3 minutes until glossy and fragrant.
  4. Add water and simmer. Pour in 4 cups water (and a small piece of dried kelp if using). Bring to a boil, then simmer 15–20 minutes. Remove kelp after 10 minutes to avoid bitterness.
  5. Season to taste. Add soy sauce 1 teaspoon at a time, then adjust with salt. If you like, add a splash of fish sauce for extra umami. The broth should taste clean, savory, and slightly briny.
  6. Adjust consistency. If it’s too strong or crowded with seaweed, add more water. Simmer 5 more minutes to meld flavors.
  7. Serve hot. Ladle into bowls. A drizzle of sesame oil on top is optional but lovely.