(V) Seaweed Soup (Miyeokguk, 미역국)

Miyeok Gook is a Korean style seaweed stew using mainly seaweed. This is traditionally consumed for mothers after giving birth in Korea. Miyeok, seaweed is rich in calcium and iodine, nutrients that in the Korean culture are believed to be important for pregnant and/or nursing mothers. Miyeok Gook is traditionally eaten for breakfast on birthdays, as a celebration of one's mother. This dish can be vegetarian if no meat is included. The below recipes shows vegetarian ingredients. 

Seaweed soup

Difficulty : MODERATE

Cooking Time: 30 Minutes

Serving Proportion : 4 People


30g dried seaweed, 1 teaspoon minced garlic, 800ml water,

2 tablespoons soup soy sauce, 1 tablespoon sesame oil, salt and black pepper powder

 Here's how you do it      

1. Soak the dried seaweed in enough water for about 20 minutes to rehydrate. Cut the seaweed into bite-sizes and squeeze out the remaining water.


2. In a large saucepan, heat the sesame oil over high heat.


3. When the oil is hot, add the seaweed and garlic into the saucepan and stir-fry. (You can add chopped beef if preferred.)


4. Pour roughly 800ml of water and bring to a boil over high heat.

When it boils, reduce the heat to low and season the soup to taste with soy sauce for soup and salt if necessary.


5. Cook for 20 more minutes and add ground black pepper.

Enjoy it with rice or on its own! 

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