Authentic Korean Miyeok Guk (Seaweed Soup) Recipe

Ingredients

4 cups of dried kelp (miyeok), soaked in water
200 grams of beef brisket, sliced thinly
8 cups of water
2 tablespoons of sesame oil
2 cloves of garlic, minced
2 tablespoons of soy sauce
1 tablespoon of salt
1 teaspoon of ground black pepper

Steps and instructions

Soak the dried kelp (miyeok) in cold water until it becomes soft. This may take about 20 minutes. Once the miyeok is soft, cut it into bite-sized pieces.
Place a large pot over medium heat. Add the sesame oil and the sliced beef brisket. Cook until the beef is no longer pink.
Add the minced garlic to the pot and sauté for a minute until it is aromatic.
Add the soaked and cut miyeok to the pot. Stir well and cook for about 5 minutes.
Add 8 cups of water and bring the mixture to a boil. Lower the heat to medium-low, and let it simmer for about 20 minutes.
Add the soy sauce, salt, and ground black pepper. Stir well and adjust the seasoning if necessary.
Let the soup simmer for another 10 minutes. The miyeok guk is now ready to serve.

Tools for making

Large pot - A pot large enough to hold all the ingredients and allow for simmering.
Knife - A sharp knife to cut the soaked kelp (miyeok) into bite-sized pieces.
Cutting board - A cutting board to safely chop the soaked kelp (miyeok) and other ingredients.
Measuring cups - Measuring cups to accurately measure the amount of water and sesame oil.
Measuring spoons - Measuring spoons to measure the minced garlic, soy sauce, salt, and ground black pepper.
Stirring spoon - A spoon or ladle for stirring and mixing the ingredients in the pot.

Recipe variations

Vegetarian option: Substitute the beef brisket with tofu or mushrooms to make a meat-free version of miyeok guk.
Seafood variation: Add seafood such as shrimp or clams to the soup for a seafood twist.
Spicy version: Add some gochugaru (Korean red pepper flakes) or gochujang (Korean red pepper paste) to the soup for a spicy kick.
Vegetable mix: Include other vegetables like carrots, zucchini, or spinach to add more variety and nutrients to the soup.
Egg drop: Beat a raw egg and slowly pour it into the boiling soup while stirring for an egg drop effect.
Noodle addition: Cook some noodles separately and add them to the soup for a heartier meal.
Mushroom broth: Instead of using plain water, substitute part or all of the water with mushroom broth for a richer flavor.

Recipe overview

Miyeok Guk, also known as Korean Seaweed Soup, is a traditional Korean dish known for its health benefits. This dish is often served on birthdays and to women who have recently given birth, as it's full of nutrients and is believed to promote recovery. The main ingredients include miyeok (a type of seaweed), beef, and a flavorful mix of sesame oil, soy sauce, and garlic. This recipe is relatively simple to make, and the result is a comforting, hearty, and nutritious soup that is loved by many. Expect a savory broth with the unique texture of the seaweed and tender pieces of beef. Serve it with a side of rice for a complete meal.

Common questions

Can I use fresh kelp instead of dried kelp (miyeok)? No, for this recipe, it is best to use dried kelp (miyeok). Fresh kelp has a different texture and may alter the taste and consistency of the dish.
Can I substitute the beef brisket with another type of meat? Yes, you can substitute beef brisket with other types of meat such as beef flank or beef shank. However, brisket is commonly used in this recipe for its tenderness and flavor.
Can I make this recipe vegetarian or vegan? Yes, you can make a vegetarian or vegan version of Miyeok Guk by omitting the beef brisket and using vegetable broth or water instead. Adjust the seasoning accordingly to suit your taste.
How long does it take to soak the dried kelp (miyeok)? It usually takes about 20 minutes to soak the dried kelp until it becomes soft and pliable.
Can I add other vegetables to the soup? Certainly! Miyeok Guk can be customized with additional vegetables such as mushrooms, carrots, or zucchini. Simply add them during the cooking process and adjust the cooking time accordingly.
Is Miyeok Guk traditionally served with any side dishes? Yes, Miyeok Guk is often served with steamed rice and various side dishes known as banchan, such as kimchi, pickled vegetables, and marinated tofu.

Serving dishes and utensils

Large pot - Used for cooking the miyeok guk.
Cutting board - Used for cutting the soaked miyeok and slicing the beef brisket.
Knife - Used for cutting the soaked miyeok and slicing the beef brisket.
Measuring cups - Used to accurately measure the amount of water and sesame oil.
Measuring spoons - Used to measure the amount of soy sauce, salt, and ground black pepper.
Wooden spoon - Used for stirring the ingredients while cooking.
Soup ladle - Used for serving the miyeok guk.

Origin stories

Miyeok Guk, a comforting and nutritious seaweed soup, holds a special place in the hearts of Koreans. It's a tradition for Korean women to consume Miyeok Guk after giving birth, due to its high content of calcium and iodine, essential for postnatal recovery. It's also a staple in birthday meals, a delicious reminder of a mother's first meal after childbirth. In essence, every time Koreans eat Miyeok Guk on their birthday, they are celebrating not only their own lives, but also expressing gratitude towards their mothers.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.