KOREAN SEAWEED SOUP (MIYEOK GUK)
Miyeok Guk or Korean seaweed soup, is a soothing and nutrient-dense dish made with rehydrated seaweed simmered in a sesame-scented broth. Traditionally eaten on birthdays and by postnatal mothers for its health benefits, this comforting soup is a cornerstone of Korean home cooking. Seaweed (miyeok) is rich in iodine, calcium, and iron, which makes this dish, especially restorative and hydrating. The subtle umami of soy sauce and the nuttiness of sesame oil enhance the natural brininess of the seaweed, while tofu or lean beef can be added for extra protein and depth. This single-serving version is ideal for a light lunch or a wholesome side to a larger Korean meal. Easy to prepare and deeply nourishing, Miyeok Guk is a timeless favourite that balances tradition and health in a simple and warming bowl.
RECIPE CATEGORY
Soups & Stews
SERVING SIZE
1
CUISINE
Korean
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Birthday, Casual Dinner, Winter, Postpartum, Family Meal
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, Low Fat, Low Carb, Vegetarian, Vegan, Wheat/Gluten-Free, Dairy-Free, Nut-Free
DISH TYPE
Soup / Stew, Broth-Based
INGREDIENTS
There are the following ingredients for Korean Seaweed Soup (Miyeok Guk):
- 1 cup water
- 1 tablespoon dried miyeok (seaweed), soaked
- ¼ cup tofu or lean beef (optional)
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil
FULL NUTRITIONAL INFORMATION
- Calories: 68 kcal
- Protein: 5.7 g
- Carbohydrates: 3.4 g
- Fat: 3.2 g
- Fibre: 1.2 g
- Sugar: 0.3 g
- Sodium: 358 mg
- Cholesterol: 0 mg (with tofu)
PREPARATION
These steps are followed for Korean Seaweed Soup (Miyeok Guk):
- Soak The Seaweed: Place the dried miyeok in a bowl of cold water and soak for about 10–15 minutes until fully rehydrated. Drain and chop into bite-sized pieces.
- Prepare Protein (Optional): If using lean beef or tofu, slice into small pieces. Pat tofu dry if using.
- Sauté The Ingredients: In a small pot, heat sesame oil over medium heat. Add the chopped miyeok and optional protein. Sauté for 2–3 minutes until fragrant.
- Add Water And Simmer: Pour in 1 cup of water and bring to a gentle boil. Reduce heat and simmer for 8–10 minutes to let the flavours infuse.
- Season And Serve: Add soy sauce and stir it gently. Taste and adjust seasoning if needed. Serve warm as a light meal or starter.
PREP TIME
10 minutes
COOKING TIME
10 minutes
TIPS
- Soak Thoroughly: Soaking miyeok fully ensures tenderness and helps to remove excess saltiness.
- Choose High-Quality Seaweed: Korean miyeok has a delicate texture and mild taste—ideal for this soup.
- Protein Adds Heartiness: Tofu makes it vegetarian-friendly, while beef brings traditional richness.
- Simmer Gently: A low simmer allows the broth to deepen without overpowering the seaweed.
- Serve Immediately: Miyeok Guk is best served fresh to preserve texture and aroma.
VARIATIONS
- Vegetarian Version: Use tofu or skip protein entirely for a light and clean broth.
- With Garlic: Add a small minced garlic clove during the sauté step for added depth.
- Anchovy Broth Base: Replace water with anchovy stock for a more savoury and traditional broth.
- Add Rice: Stir in cooked brown rice to create a more filling soup-meal combo.
- Spicy Twist: Mix in a dash of gochugaru or kimchi for a fiery and modern take.
PREPPING AND STORAGE
- Refrigeration: Store cooled soup in an airtight container for up to 2 days.
- Reheating: Reheat gently on the stove to maintain the softness of the seaweed.
- Freezing Not Ideal: Seaweed changes texture when frozen; fresh is always best.
- Prep Ahead: Soak and portion the miyeok in advance and refrigerate for up to 24 hours before cooking.