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    Home » Soup

    Miyeok Guk (Beef Seaweed Soup)

    Published 12/09/2013. Updated 04/21/2021

    Jump to Recipe

    A staple soup made with miyeok (aka wakame) is delicious and nutritious! It’s most common to make this soup with beef. It’s briny and delicious!

    DSC 3942 e1459309071500 - Miyeok Guk (Beef Seaweed Soup)

    If I had to name my favorite soup, it would be miyeokguk (미역국). I make it 2 to 3 times a month, eat it for a couple of meals and then freeze the rest to eat again later. I love the briny flavor of miyeok (aka wakame) and its slightly chewy, slippery texture.

    Miyeok is a sea vegetable (edible seaweed). Miyeok guk is typically made with dried miyeok, which is a staple in Korean homes. 

    As I explained in my miyeok guk with mussels post, this staple soup also is the soup that new moms eat for the first few weeks after giving birth because of the nutrients contained in miyeok that help with recovery and the production of breast milk.

    In Korea, this soup is part of the hospital diet for new moms. If you’re in America, your Korean mother (or mother-in-law) probably brought a big insulated jar of it to the hospital to feed you after your childbirth.

    Because of this soup’s association with childbirth, it’s also a Korean tradition to eat this soup on birthdays.

    DSC9506 01 2 e1619021390728 - Miyeok Guk (Beef Seaweed Soup)

    How to make miyeokguk?

    Here, I made it with beef. See my Honghap Miyeokguk for a seafood version.

    There are two common ways to make a Korean beef soup base. The method I used here is the quicker method. The thinly sliced beef is seasoned with soup soy sauce and sautéed before being boiled in water.

    The other method boils the big chunk of meat with aromatic vegetables for a long time until tender. The meat is then shredded and added to the soup. I often use the latter method for a deeper flavor when I have time. See my tteokguk recipe for instructions for making the beef broth using the longer method.

    For Korean beef soups, brisket (양지머리, yangjimeori) is the best cut to use. While the brisket takes longer to cook than some other cuts, the resulting broth is much more flavorful. You can certainly use a different cut of beef.

    Tips for making miyeok guk

    1. You can find dried miyeok at Korean markets or on-line sources. Look for the ones with a deep, dark green hue.
    2. Dried miyeok comes in different types and sizes. Most of them are pretty clean these days so it doesn’t require more thorough cleaning we used to do in the past. Some are even ready to use pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes.
    3. Do not soak the seaweed too long. You’ll lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.
    4. Take the time to boil the soup for the specified time for the depth of flavor.
    5. Miyeok guk freezes well if you have any leftover soup.

    More recipes made with miyeok  

    Miyeok guk with mussels
    Miyeok muchim (sweet and sour seaweed salad)
    Oi naengguk (chilled cucumber soup with seaweed)

    DSC 3929 e1459308873549 - Miyeok Guk (Beef Seaweed Soup)

    For more Korean cooking inspirations,  follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 3929 150x150 1 - Miyeok Guk (Beef Seaweed Soup)

    Miyeok Guk (Beef Seaweed Soup)

    4.39 from 67 votes
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Soaking time: 20 minutes
    Servings: 6
    Print Recipe

    Ingredients

    • 1.5 ounces dried miyeok yields about 3 cups soaked
    • 6 ounces beef stew meat or brisket
    • 2 teaspoons minced garlic
    • 2 tablespoons soup soy sauce (gukganjang, 국간장) If unavailable, use 1 T regular soy sauce and season with salt to taste
    • 1 tablespoon sesame oil
    • salt and pepper
    • 10 cups water

    Instructions

    • Soak the dried miyeok per package instructions (usually 10 to 20 min) or until miyeok turns soft and plump. Rinse twice. Drain well, and cut into bite sizes.
      miyeok guk1 e1459307987955 - Miyeok Guk (Beef Seaweed Soup)
    • Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
      DSC 1610 e1459308127463 - Miyeok Guk (Beef Seaweed Soup)
    • Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
      DSC 2211 e1459308235678 - Miyeok Guk (Beef Seaweed Soup)
    • Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
      DSC 2231 e1459308345892 - Miyeok Guk (Beef Seaweed Soup)
    • Add 10 cups of water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.
      DSC 2236 768x514 - Miyeok Guk (Beef Seaweed Soup)

    Notes

    Tips for making miyeok guk

    1. You can find dried miyeok at Korean markets or on-line sources. Look for the ones with a deep, dark green hue.
    2. Dried miyeok comes in different types and sizes. Most of them are pretty clean these days so it doesn't require more thorough cleaning we used to do in the past. Some are even ready to use pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes.
    3. Do not soak the seaweed too long. You'll lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.
    4. Take the time to boil the soup for the specified time for the depth of flavor.
    5. Miyeok guk freezes well if you have any leftover soup.

     

    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Cristina says

      November 16, 2022 at 5:55 pm

      Hello there!
      Thank you very much for sharing this amazing recipe! I just made this soup so that I can indulge in a bowl after I have my baby in just a couple weeks! I was reading online that miyeok guk soup is VERY high in iodine which is good for nursing but too much can cause thyroid issues in mother and baby if consumed in excess. I do plan to freeze this soup. How often should this be consumed to avoid such issues? Perhaps once or twice a week? Any thoughts on this would be greatly appreciated!

      Reply
      • Hyosun says

        November 17, 2022 at 12:19 pm

        Congratulations!! Wishing you and your new baby to come the very best! Traditionally, Koreans eat miyeok guk for every meal after giving birth for about 2 weeks. According to Korean FDA, this temporary spike in iodine consumption should be okay for healthy moms with no thyroid issues. However, to bring it down to the daily recommended iodine, Korean FDA recommends limiting miyeok guk to less than twice a day and consuming balanced meals for new moms. (Source: https://www.ibabynews.com/news/articleView.html?idxno=83674)

        Reply
    2. Sarah Croskey says

      September 26, 2021 at 7:40 pm

      Thank you for the recipe!
      I am wondering if I can add noodles and what kind would be best. Ramyun noodles or dangmyun or something else? I am expecting now and crave noodles in everything, haha. I can usually eat miyeok guk plainly or with rice but my body tells me noodles would be a great addition, lolz. I don’t know why. And my body doesn’t want rice either, gasp!
      Thank you for your help!

      Reply
      • Hyosun says

        September 26, 2021 at 10:36 pm

        Pregnancy does strange things to expecting moms, but craving noodles doesn’t sound that strange. How about kalguksu (knife cut noodles) or udon noodles? Actually, there are variations of kalguksu that include miyeok.

        Reply
    3. Bry says

      March 16, 2021 at 12:52 am

      5 stars
      I’ve tried a few Miyeok guk recipes and this is by far the best! The flavors and textures are much better than the others I’ve followed.

      Reply
    4. Marie says

      July 22, 2020 at 12:48 am

      I haven’t tried making this soup yet but would like to ask if you’ve ever posted a recipe for Gukbap preferably with beef.

      Thanks you

      Reply
      • Hyosun says

        January 15, 2021 at 12:05 am

        Sorry I haven’t done that.

        Reply
    5. Di says

      March 05, 2020 at 9:24 pm

      What is the difference between soup soy sauce gukganjang (used in the above recipe) and yangjoganjang by Chung Jung One?

      Reply
    6. Iris says

      February 15, 2020 at 1:12 pm

      Hi, if using the tteokguk recipe as the soup base, when would you throw in the seaweed? Thank you!

      Reply
      • Hyosun says

        May 19, 2020 at 1:35 am

        oh so sorry for the late reply. Saute the miyeok with sesame oil and soy sauce and then add the prepared beef broth.

        Reply
    7. Rebecca says

      February 14, 2020 at 3:40 am

      5 stars
      Thank you so much for sharing your recipes. I recently decided to learn how to cook Korean cuisine so I can cook my husband 미역국 for his birthday and give him some tasty food when he misses his mother country. I have also successfully cooked 돼지갈비찜 thanks to your recipes.
      감사합니다.

      Reply
    8. charlene says

      January 18, 2020 at 6:09 pm

      5 stars
      My Korean mother in law lives with my husband and I. I am half Korean but I never really needed to cook Korean food until now. Your recipes have saved my life! Thank you and it was delicious!

      Reply
    9. Maria V. Salvadó says

      December 08, 2019 at 4:15 pm

      5 stars
      Love this soups in here.. Myoekguk was the first Korean soup I learned. Thank you for the opportunity to make it well

      Reply
    10. DubuMaster says

      December 04, 2019 at 1:13 pm

      How would you modify this recipe to make it vegetarian/vegan friendly? Thank you!

      Reply
      • Hyosun says

        December 06, 2019 at 12:07 am

        Omit beef and use vegetable broth. Everything else stays the same. You can add some tofu if you want.

        Reply
    11. Seantel says

      October 03, 2019 at 8:54 pm

      5 stars
      Why is my soup broth brown? I followed everything, but it’s not as pretty… Please help

      Reply
      • Hyosun says

        October 03, 2019 at 11:13 pm

        What kind of soy sauce did you use?

        Reply
    12. Peggy C. says

      November 01, 2018 at 5:38 pm

      5 stars
      Making this tonight and I told my kids… They said, “Yessssssss…” Always a winner! 🙂 Thanks for the great recipes!

      Reply
      • Hyosun says

        November 01, 2018 at 9:37 pm

        Haha that’s great! I always loved it as a child as well. Thanks!

        Reply
    13. Merline says

      July 22, 2018 at 7:58 am

      5 stars
      Hi, could i use homemade chicken broth as the base for this soup? Instead of the 10 cups of water. Thanks for sharing this recipe, i’m looking forward to trying it!

      Reply
      • Hyosun says

        July 23, 2018 at 1:03 am

        Sure! Why not? It will be good.

        Reply
    14. Carol says

      June 07, 2018 at 2:45 pm

      I’m going to give this a try for my student worker’s 20th birthday. It looks good!

      Reply
      • Hyosun says

        June 10, 2018 at 9:08 am

        aww how nice! I’m sure your student will love it.

        Reply
    15. Elena says

      October 07, 2017 at 5:24 pm

      Love your site! What is the recipe for the longer version of your beef miyuk-guk (cooking beef separately then shredding) that you mentioned in this recipe?

      Reply
    16. April says

      October 01, 2017 at 10:06 pm

      LooooooooOoooooooove this!!! It tastes just like my Harmony’s!

      Reply
    17. Myunghee Syin says

      February 08, 2016 at 8:18 pm

      This is probably my favorite Korean soup. Can I use seolleongtang (that I made before and froze) as the base for miyeok guk? Do I still need to saute the brisket with the seaweed and gukganjang? I don’t have any more brisket from the seolleongtang left so I want to add a fresh brisket to the miyeokguk.

      Reply
      • Hyosun says

        February 08, 2016 at 9:36 pm

        Seolleongtang will be a nice soup base this. It will be delicious in a different way. Enjoy!

        Reply
    18. Tammy says

      January 22, 2016 at 7:03 pm

      Hello! Thank you very much for your recipe!
      Can I double this recipe and turn out ok?

      Reply
      • Hyosun says

        January 23, 2016 at 2:12 pm

        Of course! It will be fine. Enjoy!

        Reply
        • Hyosun says

          January 23, 2016 at 2:12 pm

          You’re welcome! Hope you try it soon.

          Reply
    19. Esther says

      June 22, 2015 at 10:40 pm

      Hi
      Can i add silken tofu into this soup? Will it spoil the taste?

      Reply
      • Hyosun says

        June 22, 2015 at 11:09 pm

        No I don’t think it will. Try to use firm tofu.

        Reply
    20. GG says

      April 09, 2015 at 7:10 am

      Hi…
      Thanks For Your Recipes…
      i wanted to know what do u mean of (miyeok)?…I mean What kind of vegetable it is in english? And if i could not to get it what kind of vegetable i can use instead of it?
      im thankful if u reply on me…

      Reply
      • Hyosun says

        April 14, 2015 at 8:50 pm

        Miyeok is a sea vegetable (edible seaweed) and also known as wakame in America. There’s really no substitute for this soup because the soup is made with miyeok is called miyeok guk. If it’s made something else, it won’t be miyeok guk.

        Reply
    21. Rachel says

      March 19, 2015 at 12:01 am

      Hi! I tried making this tonight as a practice for when I give birth (I’m a month away!), but I realized after making it that it was… Missing a little something from what I remember my grandma made. I’m not exactly sure what it could be! It lacked any actual taste, and all I tasted was saltiness… Should/could I add some sogogi dashida next time?

      Reply
      • Hyosun says

        March 19, 2015 at 12:17 am

        I don’t use sogogi dashida, but you can if you’re used to do it. It’s a flavor enhancer which, I believe, has MSG in it.

        Reply
    22. Dana says

      February 27, 2015 at 3:20 pm

      Hi, can I use the beef and also mussels? If I can do i just wash the mussels with water and add them in the end? Thank u so much! I always come to your site for recipes =)

      Reply
      • Hyosun says

        February 27, 2015 at 11:45 pm

        You got it! I sometimes use both of them too. Thank you for the love!

        Reply
    23. Jaquee says

      December 02, 2014 at 12:10 pm

      Beautiful recipe! My mother in law makes it and it is so yummy that I have been afraid to try and and life up to hers! But you make it so simple. Just had a baby (half korean!), so have to make it! 🙂

      Reply
    24. Paulius says

      November 03, 2014 at 5:57 am

      Hi! I’m going to try this tomorrow. I just have one question- is it possible to overcook wakame? If after 30 minutes my beef is still not as tender as I’d like it to be and I decide to simmer it even longer, can wakame overcook and become too soggy or something?

      Reply
      • Hyosun says

        November 06, 2014 at 8:19 pm

        You can simmer it longer. Wakame will turn soft but it will be okay. You can also stir fry the meat first and boil for a while before adding the wakame. Sorry about the late reply. I just came back from a trip and had limited internet access. If you already made it, hope it turned out well. Thanks for using my recipe! Cheers!

        Reply
        • Paulius says

          November 08, 2014 at 4:07 am

          I haven’t yet, I’ll be making it next week, thank you for the reply!

          Reply
    25. Denise says

      September 18, 2014 at 11:41 am

      18 yrs ago after the birth of my last daughter my Korean sister in law made me a pot of miyeokguk everyday for a week and was addomate that I ate it..
      All she would say is this is good for woman after birth it’s good for u eateat loved it. Thank you for reciepe

      Reply
      • Hyosun says

        September 18, 2014 at 11:20 pm

        Yes that’s what we Koreans do. Eat this soup until you can’t even look at it anymore after giving birth. Nice sister-in-law!

        Reply
    26. Josephine says

      September 10, 2014 at 7:24 pm

      Thank you for your recipe. How do you make this recipe with chicken?

      Reply
    27. paula says

      August 02, 2014 at 4:55 pm

      A friend of mine made this 4 me after I told her how much I loved it when being at a Korean Spa. My was it delicious. I ate it till it was gone and was upset there was no more. NiNi I thank God for you and the recipe from MOM’s HOME COOKING.

      Reply
      • Hyosun says

        August 02, 2014 at 8:54 pm

        Aww what a nice friend! And I thank YOU for the shout-out.

        Reply
    28. emipie says

      July 16, 2014 at 5:58 am

      This was one of my favorite instant soups when I lived in Korea. I would dump a heap of lemon vinegar into it (which I was faulted for by any Korean who ate it). Would love to make it from scratch, which I hope I can do as there is an HMart right by where I work now.

      Reply
    29. MyBoobear27 says

      May 14, 2014 at 11:32 pm

      What would be the best beef I can buy at the supermarket to use for the soup?

      Reply
      • Hyosun Ro says

        May 15, 2014 at 12:59 am

        Either stew meat or brisket, but you can use any flavorful cut, like flank steak, short ribs, etc. If using a tough cut of meat, you’ll need to cook longer. Hope this helps. Enjoy!

        Reply
    30. Anonymous says

      March 18, 2014 at 2:44 pm

      How do I store this? I I feel like I should put in the fridge but I remember my mom used to leave it out..

      Reply
      • Hyosun Ro says

        March 19, 2014 at 4:03 am

        You can leave it out for a few hours if room temperature is cool, but I generally keep it in the fridge to be safe. Or freeze if I’m not going to eat it within 3 to 4 days. Hope this helps.

        Reply
      • Nathan says

        September 18, 2016 at 6:07 pm

        Women in Korea typically leave these soups and stews on or near the stovetop. Every morning, they turn on high heat to bring it to a boil and then turn it off after 5 minutes of boiling in order to kill bacteria. This is done for a few days until it is all eaten and is done in addition to heating up for a meal. My late wife, who was Korean, did this all the time and the soups and stews never tasted bad, went bad, or made any of us sick.

        Reply
    31. Anonymous says

      March 16, 2014 at 4:13 pm

      can i use normal soy sauce which is not gukganjang? And is normal soy sauce and gukganjang different?

      Reply
      • Hyosun Ro says

        March 16, 2014 at 5:19 pm

        Yes, they are different. Not a good substitute. The regular soy sauce. will be too sweet and dark. You can use a little bit if you want and season more with salt. A better substitute is fish sauce, which is sometimes used in Korean soups. Hope this helps.

        Reply
        • Surfer says

          March 25, 2018 at 6:16 pm

          I didn’t have the gukganjang, but I had fish sauce. Came out great!

          Reply
    32. Anonymous says

      March 08, 2014 at 12:11 am

      Been looking for great Korean recipes so I can make it for my children because I want them to embrace their heritage!!! Thanks for all these!

      Reply
    33. Geraldine sz says

      February 16, 2014 at 2:31 am

      What is the diference btw wakame cut and ottogi cut ? I got both and don’t know wish one is better fot the soup?

      Reply
      • Hyosun Ro says

        February 16, 2014 at 5:17 am

        “Ottogi” usually means a brand name. Both may simply mean they are pre-cut. If that’s the case, either one should be fine. If this is not answering your question, please send me photos of them.

        Reply
    34. cooking. eating. carousing. says

      February 15, 2014 at 2:02 am

      I love miyeokguk, so nutritious. Thank you Hyosun for this recipe, it is my go-to recipe when I’m craving for some.

      Reply
      • Hyosun Ro says

        February 16, 2014 at 5:21 am

        Thank you! It’s my go-to recipe as well. So delicious!

        Reply
    35. Anonymous says

      January 31, 2014 at 7:14 pm

      If you use the beef broth from the ddukguk recipe, what changes here? Would I just saute the seaweed first then? Or still saute the meat, add seaweed/soy sauce, then the stock? Thanks for your help! -Ami

      Reply
      • Hyosun Ro says

        February 01, 2014 at 4:09 am

        Hi Ami – Yes saute the miyeok first and then add the broth. You don’t need to saute the cooked meat. The meat from the ddukguk/tteokguk recipe should be very tender, so you can add it to the soup with a few minutes remaining. Hope this helps.

        Reply
        • Olivia says

          March 25, 2021 at 2:20 am

          Thank you for sharing your recipe, i made it for dinner and it was delicious!

          Reply
    36. Sophia K. says

      December 30, 2013 at 9:16 pm

      Came out delicious! I made this for my Grandmother’s birthday and she loved it! Thanks.

      Reply
      • Hyosun Ro says

        December 31, 2013 at 2:40 am

        Hi Sophia – I’m so happy to hear your grandmother loved it. I’m sure the soup was extra delicious because of your love for her. Happy birthday to grandma!

        Reply
    37. Coocking easy way... says

      December 09, 2013 at 5:37 am

      Great recipe. I love it because is goid snd makes you strong.

      Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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