Miyeok guk is the Korean birthday soup — the same soup mothers eat after childbirth, the same soup their children eat on every birthday in memory. It's mild, quick, and nutritious. The key technique: sauté the seaweed in sesame oil before adding the broth.
Ingredients
- 30g dried miyeok (Korean dried seaweed, same species as Japanese wakame)
- 200g beef sirloin or brisket, thinly sliced
- 1 tbsp sesame oil
- 2 tsp ganjang (soy sauce, Korean soy sauce preferred)
- 1 tsp minced garlic
- 1.5 liters water or unseasoned beef broth
- Salt and white pepper to taste
- 2 scallions, thinly sliced (garnish)
Method
Soak seaweed: Place dried miyeok in a large bowl of cold water. Soak 20-30 minutes — it will expand significantly. Drain, rinse, and cut into 5-7cm lengths.
Sauté beef: In a medium pot over medium heat, add sesame oil. Add the sliced beef and stir-fry until just cooked through, about 2 minutes. Season with a pinch of salt.
Add seaweed: Add the drained miyeok directly to the pot with the beef. Stir-fry together in the sesame oil for 1-2 minutes. This is the crucial step — don't skip it. The sesame oil coats the seaweed and adds depth to the finished soup.
Add water: Pour in water or broth. Add soy sauce and garlic.
Simmer: Bring to a boil, then reduce to a medium simmer. Cook 15-20 minutes until the miyeok is completely soft and silky.
Season: Taste and adjust with salt and white pepper.
Serve: With sliced scallions on top, and a bowl of white rice alongside.
Notes
- 30g dried miyeok looks like almost nothing — it expands to about 300g when soaked.
- For a seafood version: replace beef with 200g fresh clams. The clam broth adds natural sweetness.
- The soup stores well 2-3 days refrigerated. The seaweed continues to soften, which some prefer.
- Leftovers can have cooked rice added directly to the soup — the rice absorbs the broth and makes a satisfying rice-soup.