Korean
Miyeok-guk
A comforting Korean seaweed soup with tender beef, softened miyeok, and a clean savory broth seasoned with guk-ganjang. It is the soup often served on birthdays and after childbirth, warm and nourishing in a quiet way.
Watch it madeJenn Kolp · 1:45
Ingredients
- Dried miyeok, Korean seaweed15g
- Beef brisket or flank, thinly sliced120g
- Toasted sesame oil1 tbsp
- Guk-ganjang, Korean soup soy sauce1 1/2 tbsp
- Minced garlic2 tsp
- Water5 cups
- Fish sauce or more guk-ganjang1 tsp, optional
- Fine sea saltto taste
- Freshly ground black peppera pinch, optional
Method
- Soak the dried miyeok in plenty of cold water for 15 minutes, until fully expanded and soft.
- Rinse the soaked miyeok several times in cold water, squeeze out excess water, and cut it into bite-size lengths.
- Place the sliced beef in a bowl and mix with 1/2 tablespoon guk-ganjang and 1 teaspoon minced garlic.
- Heat a medium pot over medium heat and add the sesame oil.
- Add the seasoned beef and stir-fry for 2 to 3 minutes, until the beef loses its raw color.
- Add the miyeok and stir-fry for 3 to 4 minutes, coating it well in the sesame oil and beef juices.
- Add the remaining 1 tablespoon guk-ganjang and stir for 30 seconds to season the seaweed.
- Pour in the water, raise the heat, and bring the soup to a boil.
- Reduce the heat to medium-low, cover partially, and simmer for 30 minutes, until the broth tastes deep and the miyeok is silky.
- Season with fish sauce or additional guk-ganjang if needed, then adjust with salt to taste.
- Stir in a pinch of black pepper if using and serve hot with steamed rice and kimchi.
Common questions
Can I substitute the beef in miyeok-guk with something else?
Yes. Brisket gives the richest broth, but flank works well too. For a lighter version, use clams or skip the meat and season with extra guk-ganjang and a little fish sauce. Vegetarian versions need more sesame oil and garlic.
How long should I simmer miyeok-guk for the best flavor?
Simmer it about 30 minutes after adding the water. That gives the seaweed time to turn silky and the broth time to deepen. If you rush it, the soup can taste thin and the miyeok may stay a bit tough.
What are the most common mistakes when making miyeok-guk?
Not rinsing the soaked miyeok well can leave grit. Overcooking the beef before adding water makes it dry, and skipping the seaweed stir-fry reduces flavor. Also, don’t oversalt early; guk-ganjang and fish sauce can get strong as it reduces.
How should I store leftover miyeok-guk?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. The seaweed will keep absorbing broth, so add a splash of water when reheating. It also freezes well for about 1 month, though the texture softens slightly.
What should I serve with miyeok-guk?
Serve it hot with steamed rice and simple Korean sides like kimchi, pickled radish, or seasoned spinach. It’s also good with a fried egg or grilled fish. If the broth tastes flat at the end, finish with a little sesame oil.