Finding the ingredients
You can open unfamiliar ingredients directly from the list. Many Korean pantry basics are easiest to find in Asian grocery stores or online, while fresh ingredients can often be handled more flexibly.
Miyeokguk (Korean Seaweed Soup, 미역국)
Category: Korean Home Cooking🕒 70 mins🍽️ 4 servings
From my kitchen
How I cook this at home
I keep this recipe practical for everyday cooking: clear steps, linked ingredients, and small notes from my kitchen so you can make it realistically in Germany too.
My notes for this recipe
Miyeokguk is a deeply meaningful soup in Korean culture. It’s traditionally eaten by mothers after giving birth to recover their strength, making it one of the first foods encountered by breastfed babies. Over time, this tradition evolved, and now Koreans eat miyeokguk on their birthdays to honor their mothers. Even if someone isn’t a big fan of this soup, it’s a dish they’ll likely have at least once a year.
In our household, miyeokguk is a favorite. I highly recommend you try it! While it does require some time to prepare, the effort is worth it for the rich flavors.
Seaweed is the key ingredient, and while it’s commonly consumed in Korea and Japan, it’s not as widely eaten in other parts of the world. The best seaweed comes from Korea’s western and southern seas, often hand-harvested by divers. If you visit Korea, be sure to bring some home! For this recipe, we’ll use dried seaweed that’s readily available in Asian markets in Germany.
Quick tips
- Read the ingredients and steps once before you start.
- Prepare the sauce, vegetables, and toppings first so cooking feels calmer.
- Adjust the final flavor gently with soy sauce, salt, sugar, or sesame oil.
Instructions
Soak the seaweed:
Soak 20-25g of dried seaweed in cold water for 10 minutes until it expands. Use a large bowl to accommodate the increased volume.
Prepare the beef:
Dice 200g beef (Hochrippe or soup cuts) into smaller pieces.
Rinse the seaweed:
Rinse the softened seaweed in clean water 2-3 times and let it drain in a colander.
Stir-fry the base:
Heat 2/3 tablespoon sesame oil and 2/3 tablespoon olive oil in a large pot over medium heat.
Add the prepared beef, seaweed, 1/3 tablespoon minced garlic, 1 1/3 tablespoons soup soy sauce, and 1 1/3 tablespoons tuna fish sauce. Stir-fry until the beef changes color.
Add water and simmer:
Add 1.8L water (preferably water from rinsing rice for enhanced flavor).
Stir in 1/3 tablespoon beef broth powder, and let the soup simmer for 30 minutes.
Season and finish:
Taste the soup and add a pinch of salt if needed. Let it simmer for another 10 minutes.
Serve and enjoy:
Miyeokguk tastes even better the next day, so save some leftovers! Serve hot with rice for a nourishing meal.
Tips: In Korea, miyeokguk is often simmered for over an hour and made with beef or seafood broth. If you’d like a heartier soup, feel free to add more seaweed or beef. Enjoy! 😊
Ingredients you can open and learn about
Small questions that often come up
Can beginners make this recipe?
Yes. Read through the steps once and prepare the ingredients first. That makes the recipe much easier to follow.
Where can I find Korean ingredients?
Asian grocery stores, Korean online shops, and larger supermarkets with an Asian section are usually the easiest places to start.