Korean Seaweed Soup
Miyeok Guk (미역국)
By David Kim
Feb 01, 2025
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Korean Seaweed Soup (Miyeok Guk 미역국) holds a deeply special place in Korean culture, particularly known as the traditional soup served to new mothers during their postpartum recovery period. This nourishing seaweed soup, enriched with dried pollack, represents the Korean understanding that food is medicine, combining mineral-rich seaweed with protein-rich fish to create a healing, restorative dish. For generations, Korean mothers have been served this soup for its believed properties in helping with recovery and milk production.
What makes Korean Seaweed Soup particularly remarkable is its dual nature as both a celebratory and everyday dish. While it's famously associated with birthdays (as Koreans traditionally eat this soup on their birthday to honor their mother's postpartum care), it's also beloved as a comforting, nutritious soup for any day. The combination of dried pollack and sea vegetables creates a deeply flavored broth that's both satisfying and healthful, exemplifying how Korean cuisine often merges nutrition with flavor.
In modern Korean society, Korean Seaweed Soup continues to bridge traditional customs with contemporary life. Whether served in high-end restaurants or prepared at home, this soup maintains its significant cultural role while adapting to current tastes and dietary preferences. Its enduring popularity speaks to both its delicious taste and its important place in Korean cultural identity.
Why You'll Love This Recipe
- Rich in minerals and nutrients
- Deeply flavorful broth
- Light yet satisfying
- Make-ahead friendly
- Healing and restorative
- Perfect for cold weather
What is Miyeok Guk?
Korean Seaweed Soup, Miyeok Guk (미역국) is a Korean seaweed soup made with dried seaweed (miyeok) and various proteins. This version features dried pollack (북어), creating a soup that's both nourishing and full of umami flavor.
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Ingredients
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Proteins (optional, use one of the following)
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Instructions
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Prepare Seaweed:
- 1
Measure out 1 ounce dried miyeok (wakame seaweed)
- 2
Place in a large bowl and cover with cold water
- 3
Let soak for 20-30 minutes until fully rehydrated
- 4
The seaweed will expand significantly
- 5
Once soft, drain thoroughly
- 6
Cut into 2-3 inch lengths
- 7
Rinse again under cold water
- 8
Drain completely and gently squeeze out excess water
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Season Seaweed:
- 1
Heat a large pot over medium heat
- 2
Add 1 tbsp sesame oil
- 3
Add rehydrated seaweed
- 4
Sauté for 3-4 minutes, stirring frequently
- 5
The seaweed should become fragrant
- 6
This step is crucial for developing depth of flavor
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Prepare Broth Base:
- 1
Add 2 cloves minced garlic to seaweed
- 2
Sauté for another minute
- 3
Add 8 cups water
- 4
Bring to a gentle boil
- 5
Reduce heat to maintain steady simmer
- 6
Season with 2 tbsp soup soy sauce
- 7
Add ½ tsp salt (adjust to taste)
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Add Protein (Optional):
- 1
- If using beef:
- 2
Add 8 oz thinly sliced beef (sirloin or brisket)
- 3
Let simmer until meat is tender
- 4
Skim any foam that rises to surface
- 5
- If using clams:
- 6
Add cleaned clams when soup is simmering
- 7
Cook until shells open
- 8
Remove any that don't open
- 9
- If using dried pollack
- 10
Rehydrate dried pollack in water for 5 minutes
- 11
Removed from water and squeeze out excess water
- 12
Add rehydrated pollack to broth
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Final Simmering Stage:
- 1
Maintain gentle simmer for 30 more minutes
- 2
Stir occasionally to prevent seaweed from sticking
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Seasoning Adjustments:
- 1
Add 1 tsp additional sesame oil
- 2
Adjust salt if needed
- 3
Add fresh cracked black pepper
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Final Touches and Serving:
- 1
Let soup rest for 5 minutes off heat
- 2
Skim any excess oil from surface
- 3
Ladle into bowls ensuring even distribution of seaweed
Recipe Notes
Recipe Tips
- Don't skip soaking the seaweed
- Look for premium dried pollack for best flavor
- Adjust saltiness gradually
- Simmer gently to extract maximum flavor
- Don't overcook the seaweed
Serving Suggestions
Serve with:
- Steamed rice
- Kimchi
- Other banchan
- As part of a traditional Korean meal
- For breakfast or light dinne
Variations
- Add clams or mussels
- Include soft tofu
- Add thinly sliced beef
- Include mushrooms
- Add diced potatoes
Storage
Store in an airtight container in the refrigerator for up to 3 days. The soup often tastes even better the next day as flavors continue to develop.
Nutrition Facts
Per serving
* Nutritional values are estimates and may vary based on ingredients used.
