Go Back
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
Cook Time 40 minutes
Total Time 55 minutes
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