~ Miyeok guk – beef/seaweed soup ~

miyeok guk soup
Miyeokguk soup ready to eat

A simple soup that can be enjoyed by everyone, classic is wakame seaweed and beef. However, several types of meat can be used including beef, chicken, mussels, or even tofu.

This staple soup also is the soup that new moms eat for the first few weeks after giving birth because of the nutrients contained in miyeok that help with recovery and the production of breast milk.  In Korea, this soup is part of the hospital diet for new moms.


  • 1.5 ounces dried miyeok yields about 3 cups soaked
  • 5 ounces beef stew meat or brisket
  • 2 teaspoons minced garlic
  • 2 tablespoons soup soy sauce gukganjang
  • 1 tablespoon sesame oil
  • salt and pepper to taste
  • 10 cups of water
Wakame seaweed


  • Soak the dried miyeok for about 30 minutes. Rinse 2 or 3 times thoroughly. Drain after each rinse, and squeeze or knead (as if you are working with bread dough) to remove excess salt used in the drying process and rinse off any hidden sand. Drain well, and cut into bite sizes.
  • Cut the beef/meat into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
  • Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is done.
  • Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
  • Add the water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.

We use a mix of different sea vegetables including wakame, raw sheet nori, hijiki, and fueru wakame. But feel free to use what is on hand. The seaweed can be slightly fermented for 12 hrs to add probiotics.