🍲 Miyeokguk (seaweed soup)
Miyeokguk is a Korean soup of soft miyeok seaweed (wakame) simmered in beef broth with garlic, after the seaweed is first sautéed in sesame oil. The broth is clear and savoury, the seaweed silky with a gentle taste of the sea. It is served in a bowl with steamed rice and side dishes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 20 g dried miyeok (wakame) seaweed
- 1.5 litres beef broth
- 3 garlic cloves, minced
- 1 tbsp sesame oil
- Salt
Method
- Soak the seaweed in cold water for 20 minutes, then drain, squeeze and cut into bite-size pieces.
- Heat the sesame oil in a pot and sauté the seaweed and garlic for 2–3 minutes.
- Pour in the broth and bring to a boil.
- Simmer for 20 minutes and season with salt.
How to make it lighter
- The soup is light; serve it with rice and vegetable side dishes for a full meal.
- Use a skimmed, low-fat beef broth and lift off any fat that sets on top.
- A little sesame oil goes a long way: 1 tbsp ≈ 120 kcal.
History
In Korea, miyeokguk is traditionally eaten on birthdays and is given to mothers after childbirth, a long-standing custom. It remains one of the most familiar home-cooked soups in Korea today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →