• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Recipes
    • Appetizer/Snack
    • Main Dish
      • Meat
      • Noodles and Rice
      • Seafood
    • Side Dish
    • Slow Cooker
    • Soup
    • Stew
    • Desserts/Sweets
    • Korean-Chinese
    • Vegetables
    • Vegetarian dish
    • Traditional holiday food
      • Chuseok (Korean thanksgiving)
    • Special Event
  • Ingredients
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
go to homepage
Homepage link
  • Recipes
  • Ingredients
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Miyeok Guk (Beef Seaweed Soup)

    Published 12/09/2013. Updated 09/07/2020

    Jump to Recipe

    DSC 3942 e1459309071500 - Miyeok Guk (Beef Seaweed Soup)

    If I had to name my favorite soup, it would be miyeok guk. 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. Miyeok gukis made with dried miyeok (aka wakame), which is a sea vegetable (edible seaweed). I love the briny flavor of miyeokand its slightly chewy, slippery texture.

    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 andthe production of breast milk.

    InKorea, 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 aKorean tradition to eatmiyeokgukon birthdays.

    Here, I made it with beef. There are two common ways to make a Korean beef soup base.

    The methodI 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 mytteokguk recipeforinstructions 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.

    DSC 3929 e1459308873549 - Miyeok Guk (Beef Seaweed Soup)

    If you tried this miyeokguk recipe, please rate the recipe and let me know how it turned out for you in the comment section below. Stay in touch by following me onYouTube,Pinterest,Twitter,Facebook, andInstagram.

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

    Miyeok Guk (Beef Seaweed Soup)

    4.33 from 53 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)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    You may also like:

    • DSC5645 4 150x150 - Miyeok Guk (Beef Seaweed Soup)Galbitang (Beef Short Rib Soup)
    • DSC4719 3 150x150 - Miyeok Guk (Beef Seaweed Soup)Yukgaejang (Spicy Beef Soup with Vegetables)
    • DSC 1564 e1549349046240 150x150 - Miyeok Guk (Beef Seaweed Soup)Tteok Mandu Guk (Rice Cake Soup with Dumplings)
    • DSC 5131 e1563515692375 150x150 - Miyeok Guk (Beef Seaweed Soup)Samgyetang (Ginseng Chicken Soup)
    Previous Post: « Slow Cooker Galbijjim (Korean Braised Short Ribs)
    Next Post: Haemul Bap (Seafood Rice Bowl) »

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. April says

      October 01, 2017 at 10:06 pm

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

      Reply
    14. 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
    15. 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
    16. 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
    17. 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
    18. 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
    19. 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
    20. 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
    21. 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
    22. 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
    23. Josephine says

      September 10, 2014 at 7:24 pm

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

      Reply
    24. 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
    25. 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
    26. 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
    27. 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
    28. 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
    29. 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
    30. 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
    31. 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
    32. 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
    33. 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
    34. Coocking easy way... says

      December 09, 2013 at 5:37 am

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

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    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...

    Basics of Korean Cooking

    Basics of Korean cooking! Coming soon.

    Never Miss a Recipe

    Popular Recipes

    • Red spicy Korean rice cake called tteokbokki in a large plate
    • Napa cabbage kimchi
    • Korean black bean noodles
    • DSC 06281 e1422146518897 500x500 - Miyeok Guk (Beef Seaweed Soup)
    • Stir-fried glass noodles with beef and vegetables in a square bowl
    • Red spicy kimchi stew in an earthen pot
    • A 6-photo collage of 15 Korean vegetable side dishes
    • Korean fried chicken nuggets in a sweet and savory sauce

    Popular Categories

    Noodles and rice category banner

    Soups category banner

    Stews category banner

    As Featured On:

       

    Never Miss a Recipe:

    Footer

    Korean Bapsang logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2021 · All rights reserved · Korean Bapsang