🇰🇷 South Korea · Food
Korean Seaweed Soup (Miyeok-guk)
By eatmundo · August 3, 2026
A deeply comforting and nutrient-rich soup traditionally consumed on birthdays to honor mothers. This clear, savory broth relies on the natural umami of seaweed and tender beef.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 20g of dried seaweed in cold water for 15 minutes until it expands, then drain well and cut into bite-sized strips.
- 2
In a heavy-bottomed pot over medium heat, add 1 tsp sesame oil and sear 600g beef brisket until browned on all sides.
- 3
Add the soaked seaweed to the pot and stir-fry with the beef for 3 minutes until the seaweed turns a vibrant, glossy green.
- 4
Pour in 1.5 liters of water and bring the mixture to a gentle boil over high heat, skimming any foam that rises to the surface.
- 5
Once boiling, reduce heat to low and add 4 minced garlic cloves and 2 tbsp soup soy sauce to build the flavor base.
- 6
Cover partially and simmer for 30 minutes; the broth should turn a milky, pale green color as the seaweed releases its essence.
- 7
Stir in 300g sliced radish and cook for another 10 minutes until the radish is tender and translucent.
- 8
Taste the broth and add 1 tsp salt if needed; finish by adding 3 chopped green onions just before removing from the heat.
Frequently Asked Questions
Why is this soup served on birthdays?+
It is a tradition in Korea to eat this soup on birthdays to honor the mother who consumed it for postpartum recovery.
Can I use chicken instead of beef?+
Yes, but beef brisket is the traditional choice as it provides a richer, more savory depth to the broth.
How do I know if the seaweed is ready?+
The seaweed should be soft and slippery to the touch, having fully expanded to several times its dried size.
What if the soup is too salty?+
Simply add more water or a small amount of extra seaweed to dilute the salinity without losing the flavor.
Mundo Match
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