Seaweed Soup (Soegogi miyeokguk)
4 Servings
Prep Time: 35-40 Minutes
Cook Time: 30-40 Minutes
Tips & Description
Clean, deeply savory, and quietly comforting, miyeok guk is a Korean seaweed soup built on simplicity and patience. Tender strands of seaweed simmer slowly with beef to create a broth that’s rich without heaviness, layered with umami and finished with the gentle nuttiness of sesame oil. It’s a dish rooted in nourishment, often enjoyed with rice and banchan, and meant to be soothing rather than bold.
Take your time with the simmer — miyeok softens and sweetens the longer it cooks, while the beef enriches the broth. Keep the seasoning restrained at first and adjust at the end; this soup shines when it’s clean and balanced, not overly salty. For the best flavor, let it rest for a few minutes off the heat before serving so everything settles into the broth.
Ingredients
- ½ ounce (16 grams) dried miyeok, soaked in cold water for 30 minutes
- 8 cups of water
- 1 pound beef brisket or skirt steak, cut into thin, small pieces
- 4 garlic cloves, minced
- 1 tablespoon plus 2 teaspoons fish sauce (or salt and soy sauce to taste)
- 2 teaspoons toasted sesame oil
Steps to Cook
1. Thoroughly rinse the soaked miyeok, drain well, and gently squeeze out excess water before cutting it into bite-sized pieces. If you’re serving it with rice, start the rice cooker now.
2. Place the miyeok in a large, heavy-bottomed pot with 8 cups of water. Cover and bring to a boil, letting it cook for 10–12 minutes.
3. Lower the heat to medium, add the beef, cover again, and let it simmer for about 40 minutes.
4. Mix in the garlic and fish sauce, then continue simmering for another 10 minutes, until the beef is tender and the broth develops a rich, savory depth.
5. Stir in the sesame oil just before serving. Ladle into bowls and enjoy with warm rice and Korean side dishes like kimchi. Refrigerate any leftovers in an airtight container for up to 4 days.