Korean Seaweed Soup (Miyeok Guk)

Recipe: Seaweed Soup (미역국)

Summary: Seaweed is effective at stimulating healthy milk production in nursing moms. Seaweed is also believed to be an excellent blood cleanser.


  • 1 (1 ounce) dried seaweed
  • 1/4 pound beef top sirloin, minced
  • 2 teaspoons sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon salt, or to taste
  • 6 cups water
  • 1 teaspoon minced garlic


  1. Soak dried seaweed in water. When it gets dehydrated, drain seaweed and cut into 2-inch pieces.
  2. Heat a pot over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute.
  3. Add seaweed to the pot and and stir
  4. Add the remaining 1 tablespoon soy sauce; cook for 1 more minute, stirring frequently.
  5. Pour in 2 cups of water, and bring to a boil.
  6. Stir in garlic and remaining 4 cups of water. Bring to a boil, cover, and reduce heat.
  7. Simmer for 20 minutes. Season to taste with salt.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

  20 comments for “Korean Seaweed Soup (Miyeok Guk)

  1. Grace Blackmon
    January 30, 2010 at 9:07 am

    I am a Korean lady who love to eat Korean food but I don’t know how to cook.
    what do you think if you add some clam in the sea weed soup?

    thanks, Grace

    • admin
      January 31, 2010 at 12:30 am

      You can use so many different soup bases for seaweed soup. Chicken is good, clam is also good. Mussels are good too.

  2. Jason
    February 4, 2010 at 2:47 am

    Hey, would not adding any meat or sea food affect the taste? My grandma cooks it, but i don’t consume meat anymore, so I am just wondering….

    • admin
      February 24, 2010 at 10:31 pm

      well.. I never made seaweed soup without meat or seafood. I can’t think of any substitute of meat. Anybody has a suggestion?

  3. Terri
    March 8, 2010 at 7:18 pm

    You can increase the amount of sesame oil, add some salt and use a vegetarian stock instead of adding meat. Also sauteeibg the seaweed with more garlic and some green onions will add more flavor too.

  4. Donald
    August 5, 2010 at 1:12 pm

    try Crimini or shitaki mushrooms as a substitute for the meat. Not the same but close once cooked

  5. Amanda
    December 19, 2010 at 3:10 am

    You really can add any kind of seafood to miyeok guk! After I had my first child, my husband cooked this soup constantly for me. To change it up a bit he would sometimes add mussels, oysters, beef, or nothing. It really is quite delicious with wild sesame (oil/powdered). Sometimes he would fry the miyeok, sometimes not. This also changes the taste! It is such a great soup after you have given birth and are nursing!!!! I’m also very lucky to have a Korean husband 🙂

  6. DinDaejeon
    December 31, 2010 at 8:00 pm

    I sometimes make mine adding tofu or dulk (rice cakes). I would imagine that a soy product like tofu (fried in the sesame oil) or Nutrela (soy chunks) soaked in the broth for a while would not change the taste, would allow you not to consume meat and will futher save you from having, basically, seaweed and water. Miyeok is a good base what you do to it is really up to you.

  7. wei lin
    January 13, 2011 at 9:10 am

    hi 🙂
    will it be alright if i use chicken or pork instead of beef as my friend doesn’t consume beef.
    will the taste of the soup be different if i changed the meat?
    how do i prepare the chicken or pork if i were to use them instead of beef?
    sorry for asking so many questions as this is my first time trying to cook this soup 🙂
    thanks ^o^

  8. wei lin
    January 13, 2011 at 9:18 am

    hi sorry but how many servings is this recipe for?
    like is it for 4 people serving?

  9. admin
    January 19, 2011 at 11:02 pm

    This will be good for 4 servings. I often use chicken. You also can use mussels.
    I have never used pork. If your friend doesn’t like beer, try chicken.
    It is pretty good. Good luck 🙂

  10. March 11, 2011 at 4:15 pm

    this sounds like a great soup to cool body temperature in the summer. Nice!

  11. January 8, 2012 at 12:34 pm

    Instead of meat or seafood, I regularly make my seaweed soup with squash, butternut works great!!
    Also adding onions & other veggies, makes it delicious!!

  12. Cath Chu
    January 18, 2012 at 9:02 pm

    I love this soup, really refresh and i know this soup also serve in birthday.

  13. Rita
    January 30, 2012 at 6:17 pm

    You can use oxtail or soup bones. My Mom always put in a can of top shell (clams). Great after I had my baby.

  14. Lucky
    February 17, 2012 at 8:16 pm

    Does anyone know how many days it would last in the fridge? My mom gave me some in a kimchi jar.

  15. jing jing
    February 24, 2012 at 6:43 pm

    I will be preparing this soup for an American guy who stayed long in Korea and apparently switched his taste to Korean recipes. He’ll be here in Philippines on July. Thanks for this recipe. 🙂 More power!

  16. davood
    May 8, 2014 at 7:52 pm

    Hi, i’m in iran and very like seaweed soup, but i have not any seller for buy seaweed , so that please if posible send us website adress 2 or 3 manufacture seaweed .
    thank’s a lot
    davood from iran

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