Miyeokguk (Seaweed Soup)

Name: Miyeokguk (Seaweed Soup)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1/2 oz dried wakame seaweed, soaked, drained; 6 oz beef brisket or chuck, thinly sliced; 2 tbsp sesame oil; 4 garlic cloves, minced; 2 tbsp gluten-free soy sauce (tamari); 6 cups water; 1/2 tsp salt

A light, nourishing Korean soup made with rehydrated dried wakame seaweed and tender beef in a clean, mildly seasoned broth. Traditionally served on birthdays and after childbirth for its nutritional value.

40 minEasyServes 4180 cal/serving

KoreanSoupStovetopStandardLow CarbDairy-FreeGluten-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

1/2 oz dried wakame seaweed, soaked, drained
6 oz beef brisket or chuck, thinly sliced
2 tbsp sesame oil
4 garlic cloves, minced
2 tbsp gluten-free soy sauce (tamari)
6 cups water
1/2 tsp salt

Instructions

1

Soak 1/2 oz dried wakame seaweed in cold water for 15 minutes until fully rehydrated. Drain and gently squeeze out excess water. Cut into bite-sized pieces if the pieces are very long.
2

Heat 2 tbsp sesame oil in a medium pot over medium heat. Add 6 oz thinly sliced beef brisket or chuck and cook, stirring, for 3-4 minutes until no longer pink. The beef should reach an internal temperature of 145°F (63°C).
3

Add 4 minced garlic cloves and the rehydrated seaweed to the pot and stir-fry for 2 minutes, coating everything in the sesame oil.
4

Pour in 6 cups water and 2 tbsp gluten-free soy sauce (tamari). Increase heat to high and bring to a boil.
5

Reduce heat to medium-low and simmer uncovered for 15 minutes until the broth deepens in flavor.
6

Season with 1/2 tsp salt to taste. Ladle into bowls and serve hot with steamed rice.

Questions

How long does Miyeokguk (Seaweed Soup) keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Miyeokguk (Seaweed Soup)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Pressure Cooker Korean Soy Braised Potatoes side
Gyeran Salad salad
Herb-Roasted Root Vegetables side

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