Seaweed Soup: A Nourishing, Flavorful Superfood Delight!

Seaweed Soup: A Nourishing and Traditional Delight

Seaweed soup is a well-loved part of Korean cuisine, enjoyed for its nutritious qualities and rich history. Known as Miyeok-guk (미역국), this dish is made with edible seaweed, specifically brown seaweed (Undaria pinnatifida), which is packed with essential nutrients like iodine, iron, and protein.

Korean seaweed soup is often prepared with beef and seafood such as mussels, prawns, or tinned tuna, making it incredibly versatile. The recipe is easy to follow, using simple yet flavorful ingredients like garlic, soy sauce, salt, and roasted sesame oil. It is commonly served on birthdays or after childbirth and is believed to support milk production and overall well-being.

The Cultural and Nutritional Significance of Miyeok-Guk

A Dish Rooted in Korean Tradition

Beyond its taste, Miyeok-guy is unique in Korean cuisine, particularly during birthdays and postpartum recovery. The dish symbolizes:

• A mother’s nourishment and care after childbirth
• Strength and renewal for new beginnings

Korean tradition dictates that women eat milk-guy after giving birth, as seaweed is believed to help with postpartum recovery and milk production. Because of this, people eat it on their birthdays to honor their mother’s care and sacrifice.

Packed with Essential Nutrients

Miyeok-guk is nutritionally dense, offering a range of health benefits due to its vitamin- and mineral-rich ingredients. This dish contains:

• Vitamins A, C, K, and B vitamins – Support immunity and overall well-being.
• Iodine – Essential for thyroid health and metabolism.
• Calcium and Iron – Strengthen bones and prevent iron deficiency.
• Protein and Fiber – Aid in muscle repair and digestion.

The broth has a savory and wholesome flavor, which is further enhanced when enriched with garlic, soy sauce, and sesame oil.

Essential Ingredients for a Perfect Bowl of Miyeok-Guk

Equipment Used

• Pot
• Knife
• Cutting board
• Stirring spoon
• Measuring spoons
• Measuring cups
• Mixing bowls
• Freezer-safe containers (for storage)

 Seaweed and Base Ingredients

• 1 handful dried seaweed (milk/Korean dried brown seaweed)—Soak before cooking
• 4.2 oz beef brisket, pork, or skirt steak
• 21 oz chicken broth
• Fish sauce (as needed)

 Seasonings and Aromatics

• 2 tbsp Kikkoman soy sauce
• 1–2 tsp acceptable sea salt (adjust to taste)
• 1 tbsp toasted sesame oil
• A few cracks of black pepper or white pepper
• 2–3 cloves garlic (minced or whole)
• 1 tbsp cooking oil (for stir-frying)

Vegetables and Texture Enhancers

• 1 cup napa cabbage (sliced for tenderness)
• 1.5 tsp cornstarch (for pork marinade)
• 1.5 tsp water (for pork marinade)
• A pinch of salt (for pork marinade)

 Liquid Proportions and Customization

• 8 cups water
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1–2 tsp salt and seasonings (for adjustments)
• Optional: Japanese wakame (alternative to miyeok)

Every ingredient contributes to a rich, flavorful, comforting seaweed soup bowl.

How Do You Make Authentic Korean Seaweed Soup at Home?

Preparing the Ingredients

Start by soaking the dried milk in cold water for about 10 minutes to allow it to expand. This rehydration process helps achieve the right texture and makes it easier to cut into bite-sized pieces. Once softened, drain the soaked liquid and squeeze out excess water. Meanwhile, take some lean pork or beef, slice it thinly, and marinate it with salt, black pepper, and a touch of soy sauce for a deeper flavor.

Cooking the Soup Base

Heat some sesame oil over medium heat, then add the stir-fry mix of marinated meat and softened seaweed. Let it cook for a few minutes until the meat releases its aroma. Next, pour in chicken broth, along with additional water, and bring everything to a boil. Add finely chopped garlic, and a splash of fish sauce, and let the flavors bloom.

Adding Vegetables and Seasoning

Toss in some napa cabbage and let it simmer for about 40 minutes to make the soup more savory and tender. To enhance the texture, beat an egg and slowly pour it in while stirring, creating silky, smooth egg wisps throughout the soup. Once done, season with a pinch of white pepper and adjust flavors as needed.

Serving and Storage Tips

How to Serve Miyeok-Guk

Serve the soup hot with a bowl of rice and traditional Korean side dishes such as:

• Kimchi (fermented cabbage)
• Radish kimchi (kkakdugi)
• Banchan (various small side dishes)
• Marinated cucumbers
• Marinated spinach
• Soy-glazed potatoes

This creates a well-balanced, comforting meal that pairs beautifully with the savory umami-rich broth of milk-gunk.

 Best Way to Store Miyeok-Guk

1. Refrigeration – Store leftovers in an airtight container in the fridge for up to 5 days.
2. Freezing – For extended storage, divide the soup into portioned freezer-safe containers and freeze for up to 30 days.
3. Reheating – When reheating, adjust the consistency by adding a little water, as the soup may thicken over time.

Proper storage and reheating methods ensure the soup retains its texture and taste.

FAQs About Seaweed Soup (Miyeok-Guk)

Q1. What is miyeok-guk, and why is it eaten on birthdays?

Miyeok-guk is a Korean seaweed soup traditionally eaten on birthdays to honor one’s mother. It is also consumed after childbirth due to its nutritional benefits that support recovery and milk production.

Q2. What are the main health benefits of miyeok-guk?

Miyeok-guk is rich in iodine, iron, calcium, protein, and vitamins A, C, K, and B, which help with thyroid health, bone strength, immunity, and digestion.

Q3. Can I make miyeok-guk without meat?

Yes! You can make a vegetarian version using vegetable broth and tofu instead of meat. Seaweed itself is highly nutritious and provides excellent flavor.

Q4. How long does Miyeok-guk last in the fridge?

Miyeok-guk can be stored in an airtight container in the fridge for up to 5 days. For more extended storage, freeze it for up to 30 days.

Q5. What can I serve with miyeok-guk?

Miyeok-guk pairs well with rice and Korean side dishes such as kimchi, marinated cucumbers, radish kimchi, and soy-glazed potatoes.

Final Thoughts and Takeaways

Miyeok-guk is more than just a nutritious meal—it carries deep cultural significance in Korean tradition. Whether enjoyed on birthdays, postpartum recovery, or simply as a comforting dish, this soup symbolizes nourishment, strength, and renewal.

With its rich umami flavor, health benefits, and simple preparation, anyone can enjoy a warm bowl of miyeok-guk. Plus, with versatile ingredients and easy storage, it’s a fantastic make-ahead meal for busy schedules.

🔹Try making seaweed soup (Miyeok-Guk) today! 🍲

✅ Follow this easy recipe and enjoy the warmth of Korean tradition in your home!
✅ Have questions or need cooking tips? Leave a comment below!
✅ Share this recipe with friends and family who love Korean cuisine!

Start cooking today and experience the comfort and nutrition of authentic Korean seaweed soup!🌿🔥

Seaweed Soup

Alisha

Seaweed soup, or Miyeokguk, is a nutritious and versatile Korean dish made with brown seaweed, often cooked with beef or seafood and flavored with garlic, soy sauce, and sesame oil. Traditionally enjoyed on birthdays and after childbirth, this comforting and adaptable soup is cherished for its rich umami flavor and health benefits.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Korean, Cantonese

Servings 4 people

Calories 1339 kcal

Equipment

• Pot
• Knife
• cutting board
• Stirring spoon
• Measuring spoons
• Measuring cups
• Mixing bowls
• Freezer-safe containers (for storage)

Ingredients

  

• Seaweed and Base Ingredients
• 1 handful dried seaweed miyeok/Korean miyeok/dried brown seaweed – Soak before cooking
• 4.2 oz beef brisket pork, or skirt steak
• 21 oz chicken broth
• As needed fish sauce
• Seasonings and Aromatics
• 2 tbsp Kikkoman soy sauce
• 1-2 tsp fine sea salt adjust to taste
• 1 tbsp toasted sesame oil
• A few cracks black pepper or white pepper
• 2-3 cloves garlic minced or whole
• 1 tbsp cooking oil for stir-frying
• Vegetables and Texture Enhancers
• 1 cup napa cabbage sliced for tenderness
• 1.5 tsp cornstarch for pork marinade
• 1.5 tsp water for pork marinade
• A pinch salt for pork marinade
• Liquid Proportions and Customization
• 8 cups water
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1-2 tsp salt and seasonings for adjustments
• Optional Japanese wakame alternative to miyeok
• Every ingredient contributes to a rich flavorful, and comforting bowl of seaweed soup.

Instructions

 

• Preparing the Ingredients
• Soak the dried miyeok in cold water for 10 minutes until it expands.
• Drain the soak liquid and squeeze out excess water.
• Slice lean pork or beef thinly and marinate with salt, black pepper, and soy sauce.
• Cooking the Soup Base
• Heat sesame oil in a pot over medium heat.
• Stir-fry the marinated meat and softened seaweed until the meat releases its aroma.
• Pour in chicken broth and additional water, then bring to a boil.
• Add finely chopped garlic and a splash of fish sauce, letting the flavors bloom.
• Adding Vegetables and Seasoning
• Toss in napa cabbage and simmer for 40 minutes until the soup becomes savory and tender.
• Beat an egg and slowly pour it in while stirring, creating wisps of silky, smooth egg.
• Season with a pinch of white pepper and adjust flavors as needed.
• Serving Suggestions
• Serve hot with a bowl of rice and Korean side dishes like kimchi, radish kimchi, or banchan.
• Pair with marinated cucumbers, marinated spinach, or soy-glazed potatoes for a comforting and balanced meal.

Notes

A traditional dish, commonly served for birthdays and postpartum recovery.
Can be made with beef, pork, seafood, or vegetarian versions.

Nutrition Value (Per Serving)

Calories: 334 kcal
Protein: 25g
Carbohydrates: 35g
Fat: 15g
Fiber: 5g
Sodium: 900mg

Keyword Seaweed Soup