Miyeokguk is a soup made of edible seaweed and is traditionally eaten on birthdays or after giving birth, although you can eat anytime you like. Miyeok is rich in iodine, iron, and calcium and many people eat it to lower their cholesterol. This version of the soup is made with beef, which is the most popular type.
Whenever I meet my mother, she recommends I eat more miyeok and shows me how much she enjoys it by making all kinds of soups and salads with it. She also makes a miyeok wrap with rice and sauce and pops it into her mouth. Koreans all believe it’s good, healthy food, which is why Korean mothers who give birth will eat miyeokguk 3 meals a day for a month to recover fast and regain their strength and nutrients. Mom should stay home and look after her new born baby and her own health, and lay down on the traditional Korean heated floor (ondol) to sweat out the bad stuff and eat healthy miyeokguk.
This is why Koreans will have a bowl of miyeokguk for breakfast on their birthday, all their lives. They think about their mom to thank her for bringing them into this world. Korean spas serve miyeokguk in their cafeterias because the heated floors of the spa reminds people of the healthy, resting, relaxing time of recovering from childbirth at home.
When I lived in Korea, I had a friend named Jeanne, an American nun who had been living in Korea for more than 35 years. She always told me how she loved Korea and how it was her adopted hometown! She loved all kinds of Korean traditional food. Of course she could speak Korean just like a Korean.
She said: “There’s one Korean food that I don’t like.”
I asked: “What is it?”
She said: “Miyeokguk.”
I couldn’t help laughing because I expected some kind of weird Korean food, not miyeokguk, our everyday healthy, delicious food. I was curious about why she didn’t like it. She answered: “It’s slippery in my mouth, ooh, I don’t like the texture.” I laughed again when I heard this.
I hope she’s doing well now. She must be living in somewhere in Chicago. I used to tease her: “Miss Jeanne, would you sit over here?” when we met at the coffee shop. I always wanted her to sit next to me!
Ingredients
Serves 2 to 3
- ½ ounce (16 grams) dried miyeok, soaked in cold water for 30 minutes
- 8 cups of water
- 1 pound beef brisket or skirt steak, cut into thin and small pieces
- 4 garlic cloves, minced
- 1 tablespoon plus 2 teaspoons fish sauce (or salt and soy sauce to your taste)
- 2 teaspoon toasted toasted sesame oil
Seaweed before soaking
Seaweed after soaking
Directions
- Rinse and drain the miyeok. Squeeze out excess water. Cut a few times into bite-size pieces. If you have an electric rice cooker this is a good time to start cooking your rice, too.
- Transfer the miyeok to a large and heavy pot. Add 8 cups of water. Cover and bring it to a boil for about 10 to 12 minutes.
- Turn down the heat to medium. Add the beef, cover, and cook for 40 minutes.
- Stir in garlic and fish sauce. Cook another 10 minutes, or until the beef is tender and the broth is savory.
- Stir-in the sesame oil. Ladle into bowls and serve with a bowl of warm rice and Korean side dishes like kimchi. The soup can be refrigerated in an airtight container for up to 4 days.
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Hi
I tried cooking it today but my soup did not look as milky as yours. Is it because I did not add beef?
yes, if you like to make your soup more milky, stir fry miyeok with a little bit of sesame oil and then add water. The soup will turn milky. I prefer clear soup though.
What a wonderful soup! And I love the name “seaplant,” so much better than that other nasty name (weed).
And your 16th video posted on my birthday! Yay!
Hi i have a question. Instead of fish sauce what else can i use to replace that?
Thank you maangchi! I made this soup for my sister after my niece was born! It is yummy as is all your recipe! What would we do without you!
My husband turned out to be a bigger fan of Korean drama than me! His birthday is coming up soon so I’m very happy you posted this recipe. I want to surprise him with it and teach him the name as I sing out: 생일 축하합니다! Thank you for sharing your recipes.
Love this soup! I remember my mom making it when I was growing up and she made me a bunch of it after I gave birth.
I can understand why people wouldn’t like it b/c of the texture.
Going to try my hand at making my own batch!
I am Korean and miyuk gook is one of my favorite soups. I know your recipe calls for using beef brisket as the base for the soup, but do you think it would be good with oxtail broth too? Or is it too rich? I know I can use it to make dduk gook or kal gooksu, but wondering what you think about using it for miyuk gook too.
Thanks, Maangchi. I am so grateful for your website and introducing the rest of the world to the world’s best cuisne!
Oxtail broth works good.
hai Maangchi,
seaweed and seaplant, is it the same thing? I used seaweed, and it’s turn so deliciously. thanks to you Maangchi, I had a great experience with korean food…. {^_^}
yes, they are the same. I tried to change the word from seaweed to sea plant or sea vegetable, but so many people have known it as seaweed. : )
Hello! I just made the seaweed salad at home. I used to always eat it and it’s so delicious! The thing is, I followed the instructions but I have a lot of liquid. Should I throw this liquid away or put it in the refrigerator and let the seaweed absorb the liquid? Thank you!
Yes, keep it in the fridge and enjoy it with juice.
hi, I want to make this Seaplant soup for my friend but I just want to know she’s delivery baby by surgery so can she eat this soup?
Yes, she can eat this soup, why not? : )
After I gave birth to each of my daughters, my mother made me huge amounts of seaweed soup. A lot of Koreans believe it’s one of the best foods for a new mother, especially one who’s breastfeeding.
What an incredibly satisfying soup! The beef/fish sauce work so well together. It’s a new family favorite. Maangchi, I love your videos because they give me the confidence to try a new recipe with unfamiliar foods. I am learning the Korean alphabet so I can read the labels when I go shopping.
Hi Maangchi!
My sister introduced me to your website, and I LOVE IT!
I’m not so confident when cooking Korean food, so the videos help tons.
I made this miyukgook for my family, including my 1year old son who LOVED it. He ate it all up!
Quick question: Can you freeze miyukgook?
Thanks so much!
Hello,
If I use anchovies as a substitute for beef, when do I add I them in? Will the steps remain the same as one shown in the video?
It takes time to make delicious anchovy stock. Add them in step 3. “when you Place the soaked sea plant(about 4 cups) in a big pot and add 16 cups of water and boil it over high heat for 20 minutes.(later you may have to add more water if the soup is too thick)”
Hi!!
How many dried anchovies should I use to replace the beef?
Thanks!!
Hi maangchi!
I made this today but unfortunately it was a fail (I tried to make it vegetarian). The soup stock is better when it’s made with beef or dried fish. I used soy sauce and a little salt for my soup instead of fish sauce and it was a lot less tasty than my mother’ s soup.
How did people in Korea make the stock when there was no meat in the house?
a lot of onion + a lot of shiitake mushroom w/ stem
I have eaten at dozens of Korean restaurants and fell in love with a restaurant in Gaithersburg, MD called Ichiban that serves Japanese and Korean foods. They have a buffet lunch where they serve many delicious Korean treats including miyuk muchim — and I mention it because they have a twist in the recipe that I haven’t seen mentioned. Instead of the cucumber I saw mentioned in a comment above or sesame seeds that Maangchi your recipe included, they use julienned Korean radish — long pieces and enough that you get some radish in every bite. The radish is soft so it seems it may have marinated in the dressing overnight or maybe it is marinated by itself and then added to the miyuk muchim later. I recommend trying it. And get this, my two year old daughter can’t get enough of it!
Hi, maangchi!
I totally LOVE this soup! Super YUMMMMM. Do you know what perilla oil is? How do you use it and can you use it to make seaweed soup? Also, it seems that this soup varies from region to region in Korea. Do you know of other ways in which this soup is made? I don’t mind experimenting; I just LOVE this soup! Jeju island has its own way making it. Does anyone else out there have other ideas? thanxxx!
p.s. i made duk bok kie (w/fish cake) two nights ago. WOWEEEE! jaw-dropping DELISH.
Do you mean sesame seeds oil?
https://www.maangchi.com/ingredients/sesame-oil
Yes, there are 2 versions of miyeokguk recipe that I know.
The other version is more milky and thick.
Heat up a pot and add some sesame oil and garlic, then add soaked and chopped sea plant and beef. Sautee it for a minute and add water. The rest of the recipe is the same.
I prefer clear soup that’s why I posted this version.
thanks, maangchi. i’m definitely trying this method on my next go at seaweed soup.
as to perilla oil, a statement was made that this oil was used to saute the seaweed and garlic–no beef was used in the recipe just mussels. i imagine perilla oil comes from the seed. i’m just trying to figure out what it is. thanks!!!!!
i made this soup couple days ago and it turned out PERFECT, i loved it and my son loved it too and his 14 mos old
great news! your 14 month old son loves miyeokguk? cute!!
Maangchi, thank you so much for this site. I have just recently decided to make Korean food as I am away from my parents. I have heard the use of gook ganjang. Is this essential? Is it a method you would personally recommend or have used? Your opinion would be greatly appreciated! :) Awesome site btw!
Hi, I use this fish sauce instead of soup soy sauce (guk ganjang)
https://www.maangchi.com/ingredients/fish-sauce
The fish sauce (3 crabs) is really delicious and the taste is like old fermented Korean homemade soup soy sauce.
Hi, I’m trying to follow this recipe, but for some reason it’s not coming up so good.
I replaced the fish sauce with soy sauce. but for some reason when i try it i can taste mostly garlic and also the beef smell is too strong. the soup doesnt taste like miok for some reason..
regarding the garlic, could it be that i used garlic puree instead of fresh garlic? i got the puree at the korean market…
“I replaced the fish sauce with soy sauce..but..i can taste mostly garlic and also the beef smell is too strong.”
Did you use dark soy sauce? If so, I am sure it won’t be tasty. Use good quality and fresh beef. pureed garlic sounds ok though.
Hello!!! ^^
I really really would like to make miyuguk because I’m pregnant and heard it has many benefits for pregnant women. Plus I really crave Korean food!!!
But your story about miyuguk really surprised me!!!! I think I know sister Jane Anne too!!!!! I met her in Korea in 2007. My Aunt is a nun and she got in touch with sister Jane Anne and I had dinner at the convent with them once and went to Outback! hehe She is a really vivacious woman and she speaks Korean just like a Korean!!! She even surprised me more and schooled Koreans on some history in Korea! She is in Chicago now because my parents occasionally e-mail her from time to time.
http://sphotos.ak.fbcdn.net/photos-ak-sf2p/v168/60/73/16111734/n16111734_33161289_3385.jpg
This is a picture that I took of her in 2007. I’m pretty sure it is the same nun. =)
Thank you very much for posting the photo. But she is not the sister that I know. What a coincidence! Both of them seem to live in Chicago. Maybe if you ask sister Ann, she may know sister Jeanne!
I’ve wanted to know how to boil your national birthday soup after watching it so many times in the Korean shows.
Now finally, i can try your authentic recipes. But I am allergic to seafood and beef, can I use pork or chicken? Which part of the pork or chicken should I use?
Thank you.
I never use pork in this soup. How about using chicken. No particular parts of chicken is required, but chicken legs or chicken breast will be good.
Hi Maangchi,
I am watching a lot of Korean drama movies, and always saw their friend or family member made them Seaplant soup on their B-day. It looks so delicious, so I was searching for the recipe very glad to come across your web site. It looks very easy to make, I will try to go to the super market this weekend and try it at home. Hopefully, it will turn out as good as yours and thanks for sharing. :)
you are very welcome. Let us know how your seaplant soup turns out.
Can I substitute anchovies instead of beef for the soup? I don’t eat beef
yes, you can! Dried anchovies, shrimp, clams, mussels, or fresh oysters are good to use for miyukguk.
Hi Maangchi!
I would like to congratulate you for your blog! Is really great! I love all your recipes, all look delicious! I’m very clumsy in the kitchen, you’re my idol!^^
I have a question, I hope that you can help me :)
the first time I went to lunch at Korean restaurant I ate a soup like this (I’m sure it was this soup), but I don’t know if there are others soups similars. First I thought it was similar to Miso soup(I don’t like it U.U), but the taste was totally different!(really delicious^^.I want to know if this soup is often used as an accompaniment to other foods in Korea (same in that restaurant).
Thank you very much!^^
hi maangchi love your web site but i was wondering can i use the kim (seaweed paper) like the 1 you used in the kimbap??
no, you need miyeok to make this soup. https://www.maangchi.com/ingredients/miyuk
Hi! I’d like to know if I can use tofu and olive oil instead of meat and sesame oil in the soup? Do you think mushrooms could be used instead of meat aswell? And can I keep the leftovers in the fridge? Thanks~
I never use tofu and olive oil in this miyeokguk recipe. When I don’t use meat, I usually use seafood such as shrimp, mussels, or clams. The seafood or meat makes delicious stock.
Yes, you can keep the leftover soup in the fridge up to 2 days.
Ok, Thanks! I’ll have to buy some sesame oil since I’ve never used it before. And I think I’ll use shrimp since I have some left over. Should I cut the shrimp up, or leave them whole?
p.s.
You seem like a really nice person.
Hi Maangchi,
Can I skip the vinegar ingredient?
Will the taste be different..
I would like to try it…
:) looks nice..!
You are talking about miyukmuchim (seaplant salad), right? If you want to skip vinegar, sure, why not?
I’m sorry, I mean the soup…:)
oh, ok, no problem, : )
The soup doesn’t use vinegar as you see in the recipe.
Hi Maangchi,
I have a bit of an emergency – my daughter is sick, and my mother in law has made a Korean soup for me when I’m sick that makes me feel so much better. The last time we visited them she gave me everything I needed to make it, but I have no idea how. She calls it mooguk? Turnip soup with seaweed and beef, does this sound familiar? I think I need to take dried anchovies and boil them and strain them, and then boil the meat for a while so it gets soft, and then boil the turnip and seaweed? But I’m really not sure, it’s been over a year since I’ve watched her make it. Can you help me? I know this will help my daughter so much if I can just figure out how to make it. Thanks so much!
–Meggie
Hi Maaangchi. This is the first time I’ve tried a Korean recipe. I made the miyuk guk and really liked it! I think it turned out well. Since I like thicker soup I might use a little less water next time. And I added some sauteed mushrooms to one bowl – yum!
I’m planning to try the miyuk muchim next. I’m going to try it with rice vinegar since I have that in my pantry, but what kind do you usually use?
Thanks for the great recipes. I can’t wait to try out some more!
Hi Maangchi,
The miyuk that I bought looks different from yours. The name printed on the package is miyuk gwi.
Can you advise is it the wrong type? What should I do with this miyuk? I have the whole package with me. Some good recipes..=)
Thanks
oh,you bought miyukgwi (미역귀)! “Gwi” is “ear” in Korean. It looks like human’s ear! : ) miyeok gwi, located on the stem of the miyeok near the root.
http://www.fishsale.co.kr/shopping/detail.asp?category=037009000000&p_id=1824
Leave your question for the recipe on the forum.
https://www.maangchi.com/talk/forum/general-discussion
Hi Maangchi,
Thanks for your comment. I think this type of miyuk is meant for soup.
I love your site so much!
Keep up the good work
Hi Maangchi,
I tried the miyuk salad today.
After soaking the miyuk for 30 minutes, it turns out to be sticky, even after a few washing.
Did I bought the wrong miyuk? How many types do you have there?
I don’t know much about Korean cooking, but I do know Japaneses and they make a similar salad. If you don’t like the sliminess, try dried ‘wakame’ which is young seaweed. It’s tender enough that you don’t need to cook it, just rehydrate it a bit.
hi maangchi :)
i love your site SOOOOO much. just wanted to say keep up the good work!
my question is about this recipe. this is my second time and the first time i made it the beef turned out a big tough. also, i’ve been following the recipe to a T but the soup always comes out a bit bland. what is the best fix for this? more fish sauce?
Bland taste? Do you mean it’s not salty? or the soup is not tasty? If the soup is not delicious, use more beef (flank steak part) and boil longer until it’s tender and then add fish sauce… And if it’s not salty enough, add more fish sauce.
Hi maangchi! My korean boyfriend’s birthday is coming next tuesday (June 9) and I’m glad I found your site. I just finished cooking your kimchi chigae recipe and it tastes great! I even added some enoki mushrooms (is that ok?) My boyfriend hasn’t tasted it yet but he will when he gets home in an hour ^^ I’m sure he’ll love it. I can’t wait to make miyuk guk for him on his birthday! Do you think i should do a test run? (Just in case I make a mistake? k.k) Is this recipe foolproof? ^^ Thank you so much! More power to your site! I looove it! No mu no mu jo ah! ^^v
wow,If you make miyeokguk for your bf on his birthday , he will be very impressed! He won’t miss his mom! : )
Adding enoki mushrooms to kimchi stew is a great idea!
hey maangchi! your kimchi chigae recipe was a hit! i’m soooo glad he loved it! to the very last drop! k.k
I sure will follow your miyuk guk recipe on his birthday. I hope I wont mess it up! ^^ NO MU NO MU GAM SA HAM NI DA ^^
By the way, It is my dream to make good kim bap and kimchi for him to bring to work (althought I think the kim bap is more attainable..k.k) do you have any good kim bap recipes? ^^ thank you so much!
Thank you for your update!
Thank You
BTW, Next Monday is My Birthday(8 June)
I’m Gonna Make This
Thnx
nice, Korean birthday soup! : ) Happy Birthday in advance!!
Hello Maangchi^^
I Was Thinking Can I Use Dashida Instead Of beef
I Cant Find Article About Dashida in Wikipedia
Can You Tell More About Dashida
Thank You:)
Yes, you could use it, but don’t forget it contains MSG.
Hi Maangchi
I made Miyuk Guk Today It Was So Much Delecious I made with Chicken
Thabks For The Great Recipe
nice! Some people use shrimp,clams, even fresh fish for Miyukguk. I used to use fresh oysters, too.