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.
Korean Seaweed Soup
Ingredients
- 1 oz dried seaweed (miyeok)
- 8 cups water
- 2 cloves garlic minced
- 1 tbsp sesame oil
- 2 tbsp soup soy sauce
- salt and pepper to taste
Proteins (optional, use one of the following)
- 2 oz dried pollack (bugo/북어) torn into pieces
- 8 oz beef cut into small pieces
- 8 oz whole clams or oyster meat
Instructions
Prepare Seaweed:
- Measure out 1 ounce dried miyeok (wakame seaweed)
- Place in a large bowl and cover with cold water
- Let soak for 20-30 minutes until fully rehydrated
- The seaweed will expand significantly
- Once soft, drain thoroughly
- Cut into 2-3 inch lengths
- Rinse again under cold water
- Drain completely and gently squeeze out excess water
Season Seaweed:
- Heat a large pot over medium heat
- Add 1 tbsp sesame oil
- Add rehydrated seaweed
- Sauté for 3-4 minutes, stirring frequently
- The seaweed should become fragrant
- This step is crucial for developing depth of flavor
Prepare Broth Base:
- Add 2 cloves minced garlic to seaweed
- Sauté for another minute
- Add 8 cups water
- Bring to a gentle boil
- Reduce heat to maintain steady simmer
- Season with 2 tbsp soup soy sauce
- Add ½ tsp salt (adjust to taste)
Add Protein (Optional):
- – If using beef:
- Add 8 oz thinly sliced beef (sirloin or brisket)
- Let simmer until meat is tender
- Skim any foam that rises to surface
- – If using clams:
- Add cleaned clams when soup is simmering
- Cook until shells open
- Remove any that don’t open
- – If using dried pollack
- Rehydrate dried pollack in water for 5 minutes
- Removed from water and squeeze out excess water
- Add rehydrated pollack to broth
Final Simmering Stage:
- Maintain gentle simmer for 30 more minutes
- Stir occasionally to prevent seaweed from sticking
Seasoning Adjustments:
- Add 1 tsp additional sesame oil
- Adjust salt if needed
- Add fresh cracked black pepper
Final Touches and Serving:
- Let soup rest for 5 minutes off heat
- Skim any excess oil from surface
- Ladle into bowls ensuring even distribution of seaweed
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
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Ottogi Dried Seaweed
Dried Pollack
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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