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Korean Seaweed Soup
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5 from 1 vote

Korean Seaweed Soup

Miyeok Guk (미역국)
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Soup
Cuisine: Korean
Keyword: seaweed
Servings: 4
Calories: 120kcal
Author: David

Ingredients

Proteins (optional, use one of the following)

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

Calories: 120kcal | Protein: 14g | Sodium: 159mg | Calcium: 150mg | Iron: 2.7mg
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