Miyeokguk Soup Recipe (Korean Seaweed Soup)

Name: Miyeokguk (Korean Seaweed Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Cuisine: Korean
Ingredients: 1 oz dried miyeok (Korean seaweed / wakame) (28 g); 8 oz beef brisket or stew meat, thinly sliced (225 g); 2 tsp minced garlic; 2 tbsp soup soy sauce (gukganjang), divided (or 1 Tbsp regular soy sauce plus salt to taste); 1½ tbsp sesame oil, divided; 1½ tbsp salt and black pepper, to taste; 7 cups water

By Suraj Jha · August 20, 2026

There's a reason this soup shows up on Korean birthday tables year after year. It's not flashy. There's no char, no heat, nothing that shouts for attention. What it has instead is a broth that turns a soft, milky color as it simmers, thick with tender beef and ribbons of seaweed that go slippery and almost silky once they're fully cooked.

Miyeokguk (미역국) is one of those dishes tied to something bigger than dinner. Koreans eat it on their birthdays as a quiet nod to their mothers, since it's also the soup new moms eat for weeks after giving birth. You don't need any of that history to enjoy a bowl of it, but knowing it makes the first spoonful land a little differently.

The seaweed itself, called miyeok (or wakame if you know it from Japanese cooking), is the part that intimidates people who haven't cooked with it before. Don't overthink it. Soak it, rinse it, and it does the rest of the work on its own, turning soft and faintly briny as it simmers into the broth.

I sauté the beef and seaweed together in sesame oil before any liquid goes in. That one step, just a few minutes over the heat, is what gives the broth its depth instead of tasting like beef boiled in plain water.

Miyeokguk (Korean Seaweed Soup)

A savory Korean beef and seaweed soup with a light, milky broth, traditionally eaten on birthdays and simmered low and slow for maximum depth.

Prep 15 min

Cook 30 min

Soak seaweed 15 min

Cuisine Korean

Yield

4 serving

Ingredients

1 oz dried miyeok (Korean seaweed / wakame) (28 g)
8 oz beef brisket or stew meat, thinly sliced (225 g)
2 tsp minced garlic
2 tbsp soup soy sauce (gukganjang), divided (or 1 Tbsp regular soy sauce plus salt to taste)
1½ tbsp sesame oil, divided
1½ tbsp salt and black pepper, to taste
7 cups water

Instructions

Soak the dried miyeok in cold water for 10 to 15 minutes, until it softens and roughly triples in size. Rinse it two or three times under running water to wash away any grit, then drain well and cut into bite-size pieces.
While the seaweed soaks, toss the sliced beef with 1 tablespoon of the soup soy sauce, the garlic, and a pinch of black pepper. Let it sit for a few minutes to soak up the seasoning.
Heat a large pot over medium-high heat. Add half a tablespoon of the sesame oil, then the seasoned beef. Sauté for 2 to 3 minutes, just until the beef is no longer pink on the outside.
Add the miyeok and the remaining tablespoon of soup soy sauce. Sauté everything together for 4 to 5 minutes, until the seaweed turns a deeper green and the whole pot smells briny and toasty.
Pour in the water and bring it to a boil, skimming off any foam that rises to the surface. Season with salt and pepper, then lower the heat to medium-low. Cover and simmer for 20 to 25 minutes, until the beef is tender and the broth has turned a light, milky color.
Taste and add more salt if needed. Stir in the remaining sesame oil right before serving. Ladle into bowls and serve hot with steamed rice.

Notes & Variations

Don't oversoak the miyeok. Past 15 to 20 minutes it starts losing its flavor, not gaining it. Just get it soft and pliable, that's enough. No beef on hand? Mussels or clams are a classic seafood swap, just add them in the last 5 minutes so they don't overcook. For a vegan version, skip the meat and use extra garlic and sesame oil for depth. This soup is famously better the next day, once the flavors have had time to settle. Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Use soup soy sauce (gukganjang) if you can find it. It seasons the broth without darkening it the way regular soy sauce does, which keeps that classic pale, clean color.

Nutrition (approx., per serving): Calories: 180 kcal · Protein: 15g · Carbs: 3g · Fat: 11g · Saturated fat: 3g · Cholesterol: 35mg · Sodium: 650gm · Fiber: 1g · Sugar: 0.5g
Estimated values per serving based on the ingredients used. Actual nutrition may vary depending on brands and portion sizes.

FAQ

Why do Koreans eat miyeokguk on their birthday?

It's a tradition rooted in honoring mothers, since miyeokguk is the same soup new moms eat for weeks after childbirth to help with recovery. Eating it on your birthday is a quiet way of remembering that. It's eaten on plenty of ordinary days too, not just birthdays.

Can I make miyeokguk without beef?

Yes, seafood is a common swap, mussels and clams especially, added in just the last few minutes of cooking so they don't turn rubbery. For a fully vegan version, skip the meat altogether and lean on extra garlic and a generous pour of sesame oil for flavor.

How long does miyeokguk last, and can I freeze it?

It keeps in an airtight container in the fridge for up to 4 days, and it actually tastes better after a day or two once the flavors settle. It also freezes well for up to 3 months, which makes it worth making in a bigger batch.

Why does my miyeokguk taste bland or fishy?

Bland usually means the beef and seaweed weren't sautéed long enough before the water went in, that step is where most of the depth comes from. A fishy taste points to over-soaked or low-quality seaweed, so don't let it sit in water longer than 15 minutes.

Miyeokguk Soup Recipe (Korean Seaweed Soup)