Korean Seaweed Soup (Miyeok Guk)

by MJ

Korean Seaweed Soup ( Miyeok Guk) is known as birthday soup. 

In Korea, women are served this soup for weeks to help with recovery after child birth for the health benefits and nutrients found in seaweed. Due to its symbolic association with child birth, it’s a Korean custom to eat this soup on your birthday. 

You’ll first need to soak the dried seaweed in water before cooking the soup.

While beef is traditionally added to the soup, feel free to substitute with seafood or omit the meat for a vegetarian option.

Enjoy this soup with rice on your birthday or any day! 

Korean Seaweed Soup (Miyeok Guk)

Serves: 3-4
Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 3 voted )


  • ½ ounce (16 grams) dried seaweed (Miyeok/wakame)
  • 1 Tablespoon sesame oil or cooking oil
  • 1/2 pound beef, sliced thin (brisket, sirloin, chuck, round, etc)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves, minced
  • 2 Tablespoons soy sauce (oe more to taste)
  • 6-7 cups water salt and pepper to taste


Soak dried seaweed in cold water for 5-10 minutes or until soft and has expanded. Rinse a couple of times, drain and squeeze out excess water. Cut into bite-sized pieces. 

Heat oil in a pot. Add the beef, salt, pepper and garlic and sauté for about a minute. Add the seaweed and soy sauce and continue to sauté for a couple of minutes. Add water, cover and bring to a boil. 

Reduce heat to medium low and simmer for 20-30 minutes or until the beef is tender (total time will depend on the beef cut used). 

Taste and add more salt, pepper or soy sauce to your preference . Transfer to serving bowls and enjoy! 



The soup can be refrigerated in an airtight container for up to 4 days.

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