Recipe: Miyeok Guk (Korean Seaweed and Beef Soup)

This is going to be a very undetailed recipe post, I’m so sorry. I will link a few other recipes for this…I actually learned this from a friend long time ago and was amazed at how easy it is. When I make it now, I just eyeball the ingredients honestly. I don’t know if I shared but I’ve been needing to up my iron intake and this is a good recipe to do that, all that wakame and beef…they feed this soup to new moms for a reason. Get those nurtients in!

After I saute the chunks of meat for a bit of color, add water, bring the to a boil and then lower heat to simmer for 2 hours!

After the 2 hours, turn off the heat and remove the meat to cool. Once meat is cool enough to handle, shred it up! The meat is all soft and tender now.

I add my rehydrated wakame into the pot. I just buy the already cut wakame packs from the store…rehydrate in water, drain and then threw it in this broth. Added the meat back in…added the seasoning which is mainly salt, pepper, and some sesame oil and you’re all set. Oh so good. I’m sure if you wanted to add some konnyaku noodles, you can!

Jenny’s Throw Together Miyeok Guk

1-2 lb. Beef Chunk (Chuck Roast or Brisket)
1 package of Cut Wakame (2.5 oz package)
3-4 cloves of garlic, smashed
10 C Water
1-2 T Sesame Oil
Salt and Pepper
Fish Sauce

In a big soup pot, I place oil (I used avocado oil) and slightly sear both sides of the beef chunk(s). Add water and garlic cloves and bring to a boil. Reduce heat to low and simmer for 2 hours. In a separate bowl, add enough water to cover cut wakame and let it rehydrate (2 hours is plenty of time to hydrate), drain and set aside.

Turn off heat and remove meat from stock. Once meat is cool enough to handle, shred into smaller pieces. Add wakame into stock and bring mixture back up to a boil, add meat back into pot and mix to incorporate and bring to final boil. Add sesame oil, salt and pepper to your taste. You can also adjust the salt if you want to add fish sauce or Korean soup soy sauce, just taste it as you season! Once perfect seasoning has been reached, turn off and enjoy!!

Serious Eats Miyeok Guk
My Korean Kitchen Recipe
Korean Bapsang Recipe

4 responses to “Recipe: Miyeok Guk (Korean Seaweed and Beef Soup)

  1. kat

    sounds easy & delish!

  2. vickinags

    LOL, everyone seems to be on a Korean kick. Me too, if you count Dalgona Coffee and Dalgona Ramen. But I’ve been having (take out) Korean lunches and happy hour pupu lately..
    SEEMS healthier and lighter with all the veggies. NOT, LOL

    • Jenny

      Hahaha, I noticed the Korean theme on your IG! But Korean food is so good and has so much flavor, I can’t blame you for it. You’re right, the banchan sounds and looks healthy but all the accompanying rice and meats do not balance out!

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