Korean Seaweed Soup (Miyeok-Guk) in 30 Minutes

Korean seaweed soup, miyeok-guk, is a savory bowl of tender seaweed and silky beef in a clean, sesame-scented broth. It takes about half an hour from dried ingredients to the table, and a handful of pantry staples make it taste like a slow-cooked comfort.

Every spoonful feels nourishing and restorative without any heavy richness. The seaweed turns velvety, the beef adds a subtle meaty depth, and the broth is salty enough to sip right from the spoon.

What Makes This Soup So Good

I keep coming back to this soup because it feels restorative without any fuss. The broth gets a deep, nutty note from toasted sesame oil and a touch of soy sauce, while the soaked seaweed becomes silky and almost buttery.

It also stretches across the seasons. Serve it on a chilly evening with rice and kimchi, or make it lighter with clams in warmer weather. The classic beef version is the one I crave most.

Ingredients

• .5 oz (15 g) dried miyeok (sea mustard): this is a thin, dark seaweed; wakame is a good substitute.
• 4 oz (115 g) beef brisket or chuck: slice thinly against the grain.
• 1 tbsp toasted sesame oil: plus a drizzle for serving.
• 2 cloves garlic: minced.
• 1 tbsp soy sauce: soup soy sauce (guk-ganjang) works best, but regular soy sauce is fine.
• 6 cups (1.4 L) water: or half water and half dashima (kelp) broth for more depth.
• 1/2 tsp salt: more to taste.
• Toasted sesame seeds and sliced green onion: for garnish.

Variations / Substitutions

• Vegetarian: Omit the beef, use vegetable broth, and add 4 oz (115 g) cubed firm tofu or a handful of sliced mushrooms. Simmer the tofu for 3 minutes, mushrooms for 5.
• Seafood swap: Replace the beef with 6 oz (170 g) of cleaned clams or mussels; drop them in during the last 5 minutes and cook until they open.
• Gluten-free: Use tamari instead of soy sauce.
• Soy-free: Swap the soy sauce with a tablespoon of coconut aminos and increase salt to taste.

If you love Korean soups, you might also try a pot of sundubu jjigae (soft tofu stew) for a different kind of warmth.

How to Make Korean Seaweed Soup

Step 1: Soak the Seaweed

Place the .5 oz (15 g) of dried seaweed in a large bowl and cover with cold water. Let it soak for 10 to 15 minutes, until it doubles in size and turns bright green and pliable. Drain and squeeze out excess water, then roughly chop into bite-sized pieces.

The seaweed looks small dry but expands a lot, so use a big bowl. If you find any tough stems, trim them off now.

Step 2: Sear the Beef and Garlic

While the seaweed soaks, thinly slice the 4 oz (115 g) of beef against the grain. Heat the 1 tablespoon of sesame oil in a medium pot over medium heat. Add the beef and the 2 minced garlic cloves, and cook for 2 to 3 minutes, stirring occasionally, until the beef loses its raw color and the garlic smells fragrant.

You want the beef to brown lightly, which builds a savory base for the broth. If the garlic starts to brown too fast, lower the heat a notch.

Step 3: Stir in the Seaweed and Simmer

Add the chopped seaweed to the pot and stir for 1 minute so it gets coated in the oil. Pour in the 6 cups (1.4 L) of water and the 1 tablespoon of soy sauce. Raise the heat to high, bring the soup to a boil, then reduce to a gentle simmer. Cook uncovered for 15 minutes, until the beef is tender and the broth turns a cloudy, milky green.

The soup will develop a slight cloudiness from the seaweed, and that means it is right on track. Taste the broth and stir in about 1/2 teaspoon of salt to start, then adjust.

Step 4: Ladle and Garnish

Turn off the heat and ladle the soup into bowls. Drizzle a few drops of extra sesame oil on top and scatter with toasted sesame seeds and sliced green onion. Serve steaming hot with a bowl of rice.

The soup is at its best right away, when the seaweed is tender and the sesame oil gives the first spoonful a nutty pop.

Tips for a Deeper Broth

• Soup soy sauce (guk-ganjang) makes the broth lighter in color with a cleaner saltiness. Regular soy sauce still works, so use what you have.
• Buy thinly sliced beef labeled “shabu shabu” or “hot pot” from a Korean grocer to skip the slicing step.
• For a more traditional flavor, replace half the water with a quick dashima (kelp) broth or an anchovy stock pouch.
• The soup thickens naturally as it cools and sits, so if you reheat leftovers, add a splash of water to loosen it.

Simmer times by protein:

Storing Leftover Seaweed Soup

Refrigerate the soup in an airtight container for up to 4 days. The seaweed continues soaking up liquid, so the broth may become thicker. Reheat gently on the stovetop over medium heat, adding a little water until it reaches your preferred consistency. Serve cold is not recommended; the texture is best hot.

What to Serve with Korean Seaweed Soup

A bowl of steamed short-grain rice is the classic partner. The mild starch soaks up the broth, and you can spoon soup right over the rice. Tangy kimchi cuts through the richness perfectly, and a quick cucumber salad dressed with vinegar and a pinch of sugar adds a cool, crisp contrast.

Frequently Asked Questions

Can I use fresh seaweed instead of dried?

Fresh seaweed won’t give you the same silky body. Dried seaweed is essential for the right texture and releases starches that thicken the broth.

Is this soup gluten-free?

Yes, as long as you use tamari or a gluten-free soy sauce.

Can I make it ahead for a party?

The soup holds well and often tastes even better the next day. Refrigerate it, then reheat gently and adjust the salt before serving.

Why is my soup bland?

It likely needs more salt or an extra drizzle of soy sauce. The sesame oil carries a lot of the flavor, so don’t skimp on it at the end.

Korean Seaweed Soup Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 120

Ingredients Method Notes

Ingredients

  

• .5 oz (15 g) dried miyeok (sea mustard)
• 4 oz (115 g) beef brisket or chuck, thinly sliced
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 6 cups (1.4 L) water
• 1/2 tsp salt, plus more to taste
• Toasted sesame seeds and sliced green onion, for garnish

Method

 

1. Soak the dried seaweed in cold water for 10 to 15 minutes until pliable and doubled in size. Drain, squeeze dry, and chop into bite-sized pieces.
2. Heat the sesame oil in a pot over medium heat. Add the beef and garlic; cook 2 to 3 minutes, stirring, until the beef loses its pink color and the garlic is fragrant.
3. Stir in the chopped seaweed for 1 minute. Pour in the water and soy sauce. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15 minutes.
4. Add salt to taste, about 1/2 teaspoon, and stir. Ladle into bowls and top with a drizzle of sesame oil, sesame seeds, and green onion.

Notes

If you have pre-soaked or frozen seaweed, skip the soaking step and add it directly to the pot. The soup will thicken as it sits, so when reheating leftovers, add a splash of water to reach the original consistency.