Miyeok Guk

Miyeok guk is Korea's beloved seaweed soup: tender beef and silky seaweed in a light, savoury broth. It is traditionally eaten on birthdays and after childbirth, but its gentle, nourishing flavour makes it a wonderful everyday soup.

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Servings

4 servings

Calories

260

Ingredients

• 30 g dried miyeok (wakame seaweed)
• 200 g beef brisket or stewing beef, sliced thin
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1.2 litres water
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 spring onion, chopped
• Steamed rice, to serve

Instructions

1. Soak the dried seaweed in cold water for 15 minutes until soft, then drain and cut into bite-sized pieces.
2. Heat the sesame oil in a pot and cook the beef with the soy sauce and garlic for 3 minutes.
3. Add the seaweed and stir-fry for 2 more minutes.
4. Pour in the water and bring to a boil, then skim off any foam.
5. Reduce to a gentle simmer and cook for 30 minutes until the beef is tender.
6. Season with the fish sauce and salt, tasting as you go.
7. Serve hot with rice and a scattering of spring onion.

Pro tips

• Do not skip soaking the seaweed; it expands a lot and needs time to soften.
• Skim the broth for a clear, clean-tasting soup.
• A little sesame oil at the start gives the soup its signature aroma.
• It keeps for 2 to 3 days in the fridge and reheats well.

Frequently asked questions