This recipe is a seafood variation of Korean seaweed soup. It’s made with mussels, but you can substitute them with other seafood such as clams or shrimp.
What is miyeok guk?
Miyeok guk (미역국), or miyeokguk, is a soup made with miyeok (also known as wakame) which is a variety of sea vegetable or seaweed. It is a mild and tasty soup typically made with beef or seafood.
Here’s Korean seaweed soup with mussels! Mussels are called honghap (홍합), so miyeokguk with mussels is honghap miyeokguk.
More so than other Korean dishes, this soup has a special significance to Koreans. In Korean culture, miyeok guk is traditionally associated with birth. Korean mothers traditionally eat this soup for weeks after giving birth since miyeok has long been believed to contain nutrients that help with a mother’s recovery after giving birth and the production of breast milk.
This sea vegetable is high in fiber and a great source for omega-3 fatty acid, vitamins, calcium, iron and other minerals.
It is the first meal my mother ate when I was born, and it was the first one I ate upon giving birth to my two children. Due to its symbolic association with birth, miyeok guk is the soup most Koreans eat on their birthdays, hence known as birthday soup.
Over ten years ago in April 2010, I posted this seaweed soup with mussels recipe when I made it for my mother on her birthday because it was her favorite. She liked her soup mixed in with rice. I have updated it here with new photos, more information and minor changes to the recipe.
Miyeok guk variations
While miyeok guk made with beef is most common, seafood such as mussels and clams are also very popular. In Jeju Island, my parents’ hometown, miyeok guk made with galchi (belt fish) is a regional specialty. We used to have it with fresh caught galchi when we visited our relatives in the island.
I sometimes make it with firm, white fish such as monk fish (agu, 아구), flat fish (gajami, 가자미), and tilapia. Some of you might think it would taste fishy, but it really does not, if you use fresh fish.
If you want to try other seafood with this recipe, simply add the seafood in the step where the mussels are added.
For vegan miyeok guk, use vegetable broth and some sliced mushrooms for a meaty texture.
Tips for making miyeok guk
- You can find dried miyeok at Korean markets. Look for the ones with a deep, dark green hue.
- 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.
- 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.
- Take the time to boil the soup for the specified time for the depth of flavor.
- Miyeok guk freezes well if you have any leftover soup.
More recipes made with miyeok
Miyeok guk with beef
Miyeok muchim (sweet and sour seaweed salad)
Oi naengguk (chilled cucumber soup with seaweed)
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 ounce dried miyeok (seaweed), 미역 yields about 2 cups soaked
- 12 to 16 fresh mussels
- 1 teaspoon minced garlic
- 8 cups water
- 2 tablespoons soup soy sauce (gukganjang) or fish sauce
- 1 tablespoon sesame oil
- salt and pepper
Instructions
- Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes 2 and 3.
- Rinse the mussels in cold water. Rub a few at a time between your hands (or scrub off) to remove any debris on the shells. If you see a beard attached to the mussels, tug it out.
- In a large pot, sauté the miyeok with the sesame oil, soy sauce and garlic for 4 to 5 minutes over medium high heat. You can add a little bit of water it the seaweed gets too dry.
- Add 8 cups of water. Bring it to a boil over high heat. Lower the heat to medium, cover, and boil for about 25 minutes.
- Drop the mussels in. Add salt (about 2 teaspoons) and pepper to taste. Boil for an additional 5 minutes.
Notes
- You can find dried miyeok at Korean markets. Look for the ones with a deep, dark green hue.
- 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.
- 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.
- Be sure to take the time to boil the soup for the specified time for the depth of flavor.
- Miyeok guk freezes well if you have any leftover soup.
Ollie D. says
Hello! I am starting to prepare for my postpartum period, and I wanted to make this in bulk to freeze. Do you have any freezing and reheating advice?
Thank you!
Hyosun says
Congratulations!! Best wishes to you and your baby to come. This soup freezes well. Simply freeze it in serving-sized freezer bags and defrost when needed. You can reheat on the stove top or in the microwave.
Maria says
I have a question can I use a frozen seaweed?
Hyosun says
If it’s the same type of seaweed, yes!
Matt Jones says
Brilliant recipe, and so delicious! Thank you!!!
Grace Morales says
Hi, thank you for the recipe! I was wondering if it would be okay to substitute the mussels for firm tofu? Would I need to add more soup soy sauce for flavor?
Kay says
Hi, thanks for your recipes! It turns out great.
Any recommendations on how to double this recipe and also the instant pot galbi jjim? I would like to try freezing some of it.
Hyosun says
Hi Kay! Happy to hear my recipes turn out great for you. You can simply double the recipes for this soup. Miyeokguk freezes well. I do it all the time. Doubling the IP galbijjim recipe will work if you have a large IP. I only have 6 qt, and don’t think it’s big enough for doubling the recipe. Hope this helps.
Rick Gegenheimer says
It occurred to me there is no search box or function to find recipes.
Hyosun says
There’s one on top right of the desk top version, and the mobile version was somehow missing but has now been added back. Thanks!
Evie says
Hi I would like to try to make soup with miyeok but how do you write miyeok in Korean? I want to find it at my Korean market. Thanks!
Hyosun says
미역! Hope you find it easily.
Belit says
Hyosun, I love your website and all your delicious recipes! Please keep up the great job you’re doing! I can’t wait to try to make many of my favorites!
Thank you!!
Alexandra says
I love your recipe! I am learning so much about Korean and Japanese food. I am english and we have the worst food in our diets. I am learning that Korean and Japanese cultures have food traditions to keep family and friends healthy. I wish we had this in england. I am always sick so I need to change my diet.
Hyosun says
Thank you, Alexandra! Miyeok is very healthy. Hope you find many other healthy recipes on my blog. And stay healthy!
vfrois says
Can I substitute beef and mussel with radish? Will it be tasteless if I it’s just water instead of broth?
thinking to cook this for lunch with je yook bok um and a few side dishes (Sigeumchi Namul , Gamja Jorim & Hobak Bokkeum) that you’ve posted 🙂
Cheers
Hyosun says
It will be a little bland, but try it. Enjoy your lunch!
Anonymous says
I LOVE your authentic korean recipes. One of the very few blogs that have authentic recipes, the others are more americanized.
I wanted to ask, I want to make this with the beef. Do I make the beef broth following your tteokguk recipe, cooking for 1- 1 1/2 hour and then sautee the miyuk after the broth is done then follow your recipe here?
It would be great if you posted a recipe for miyuk gook with beef 🙂
Thank you for all your recipes. I am always on your site looking for recipes.
Hyosun Ro says
Thank you so much for the kind words! Yes, that’s how you do it, which is my preferred method. You can also use a quicker method to make a beef soup base. See my mu guk recipe. Basically, thinly slice the beef and season with Korean soup soy sauce. Sautée the beef a little, add the miyuk and follow this recipe, except for the mussel part. I hope to post the beef version soon. Enjoy!
Anonymous says
Will it be ok to use oysters?
Hyosun Ro says
Definitely! It will be different but still great. Thanks.
Ariel P. says
Thanks so much for the seaweed soup recipe. Just made it with mussels for the first time – delicious! Was invited to a friend’s son’s 1st birthday and loved the soup they served. I read seaweed is very nutritious for you and so are mussels. Thanks for sharing!
Hyosun Ro says
Thank you, Ariel! Glad to hear it turned out delicious. It’s really healthy and one of my favorite soups.
Hyosun Ro says
Min – Sure, you can use Japanese wakame for this soup. Hope it turns out well for you. Thanks.
Min {Honest Vanilla} says
Very lovely dish and story! I think I’ll make it for my mum this coming Mother’s day 🙂 Is it ok if I use Japanese wakame? As I don’t think I can find miyeok here
Hyosun Ro says
Thank you for checking out my recipe! Hope you try my recipe and enjoy it. Let me know how it turns out if you do.
lishapisa says
Perfect! Lately I’ve been obsessed with seaweed and how they are so good for us at the same time delicious! YAY another recipe found! i like the mussel touch…lol sounds funny
Thank you,
CookNg Sisters
csk says
Ahha! I understand now…
Hyosun Ro says
Vera – You’re welcome! Thank you so much for being a frequent visitor and leaving nice words! Hope you try some of the recipes and enjoy.
Namoo – You’re welcome! Wow – such nice words in Korean. Thank you for stopping by!
namoo says
검색중에 효선님 블로그에 방문하게 되었습니다.
눈이 즐겁고 입이 즐겁고 마음또한 훈훈해 지는
음식들이네요. 저도 홍합을 넣은 시원한 미역국 참 좋아해요. 자주자주 와서 멋진 레서피와 사진 구경할께요.
Thank you for your warm recipe!!
Vera says
I love Korean food and your recipes always tempt me to try them out, even though I’m not a very good cook! Thanks for sharing 🙂
Hyosun Ro says
Denise, well you know now what to do when the second one comes! But this soup is good anytime. I make this soup almost every other week, and eat for 2 or 3 days. I never get tired of it. Thanks for stopping by.
denise @ quickies on the dinner table says
Goodness! I love everything in this soup and I REALLY wish someone had told me about it when I just became a mother! I had such a hard time breastfeeding my first son! I will definitely try this soon as I can’t get enough of mussels, though I haven’t seen any good enough to take home lately. Thanks for another great recipe 🙂
Nancy says
thank you so much…I love this recipe! I was wondering if I can freeze it as I made too much to eat in a few days…
Thank you,
Nancy
Hyosun says
Yes, it freezes really well.I do it all the time. I love miyeok guk, and by freezing it I can have it any time I crave. Enjoy!
Hyosun Ro says
My family loves this soup too. This is one of the regular items I take to my kids when I visit them. It freezes and travels really well in little freezer bags. No doubt it is healthful! Thanks for the comment.
PFx says
Miyeok guk, sam kye tang,… It’s sooo good to be Korean. You can practically enjoy all sorts of food even when you are sick.
Mum used to make this for me when I’m sick. Such a good way to replace all the sweat I lost. I have a medical theory that this soup will increase your metabolism too; hence help you lose weight faster.
Delish!