Korean Seaweed Soup

Korean Seaweed Soup or ” Korean Bapsang Miyuk guk “, sometimes even shortened into Korean Kelp Soup is a very nourishing and comforting simple soup that’s nutrient rich and is often eaten at birthdays or after childbirth. Let’s make this simple yet deliciously healing bowl of goodness!

Korean Seaweed Soup Health Benefits ( Miyeok guk Health Benefits )

Is Korean seaweed soup good for you ? There is a long list of Korean seaweed soup benefits like being a good source of Iron, Calcium, Antioxidants, vitamins and minerals that all aid in weight management, supporting bone health, and even promoting pregnancy.

• These are naturally rich in iodine, which is crucial for thyroid function, metabolism, and even brain development.
• It’s also a good source of iron, meaning that it helps with restoring blood. Which is why many Korean mothers consume these after childbirth.
• These are high in calcium to help maintain strong bones.
• Has antioxidant properties that aids in gut health, that in turn helps with metabolism, and weight maintenance.

Korean Seaweed Soup Ingredients

• Dried seaweed or Dried Miyeok – Easily found at any Asian grocery store. It has a slight chewy texture, slightly fishy and salty taste, and a strong umami flavor.
• Sesame oil – gives the dish a nice nuttiness.
• Beef – our choice of protein for this recipe. But you can also choose to change it into other meats like chicken, shrimp, or even tofu.
• Garlic – the choice of aromatic for this recipe.
• Water – for the base, you can also choose to replace it with anchovy broth or beef broth for more flavor.
• Soy sauce or Gukganjang – for extra umami flavor and to slightly color the dish.
• Black pepper – to taste.

How to Make Seaweed Soup

Ingredients :

• 14 grams dried seaweed
• 1 tablespoon sesame oil
• ½ cup sliced beef
• 2 cloves garlic ( minced )
• 5 cups water
• 2 tablespoons soy sauce ( gukganjang )
• Black pepper to taste

Steps :

1. First rehydrate the seaweed by placing these in a bowl with enough water to cover the seaweed. Soak for 10 – 20 minutes. Cut into bite-sized pieces. Drain and set aside.

2. In a pot, heat up some sesame oil and saute the sliced beef until it changes in color. Saute in garlic until aromatic. Mix in the seaweed, stir fry for 2 minutes.

3. Pour in water. Season with soy sauce and pepper. Bring this to a boil. Then reduce the heat, simmer for 20 – 30 minutes.

4. Serve and enjoy !

Miyeok vs Wakame

These are essentially the same ingredient with a different term as it’s in different languages. “Miyeok” ( miyeok guk pronunciation -”mee-yuhk gook” or “mee-yok-guk” ) is the Korean name for seaweed while “Wakame” is the Japanese name. In Korea these seaweed is often used in soups while in Japan these are often cooked into miso soup and salads. Both are often sold dried and need to be rehydrated before using.

You can use them in a variety of different dishes like Korean seaweed salad ( miyeok muchim ), miso soup, pickling, vegetables salads, sauteed, to add onto sushi bowls, and even in as a replacement for the Filipino Seaweed salad : “ Ensaladang Lato “.

Read more about seaweeds here: “ What are Seaweeds ? “

Try our other Soup Recipes :

Questions: 

• Korean Seaweed Soup Calories

A serving of this Korean birthday seaweed soup has around 81 calroes.

• Additional and Replacement ingredients for Korean beef seaweed soup ?
  • For a Vegetarian Seaweed Soup ( or miyeok guk recipe vegetarian ) – simply remove the beef as saute the seaweeds.
  • Seaweed soup with Tofu – replace the beef for a more affordable protein. If you do use hard tofu, chop these into pieces to stir fry after cooking the seaweed with sesame oil. But if you do use soft tofu, add this after simmering the soup. Let this simmer together for 5 – 7 minutes. Soft tofu is to be added at the end since these can break apart more easily.
  • For more flavor, turn this into a Korean Seaweed Soup with Anchovy Stock ( or Korean Seaweed Soup Anchovies ) – instead of just adding water and a piece of anchovy broth cube or 1 to 2 tablespoons of anchovy powder. You can also choose to add a handful of dried anchovy for a more natural anchovy flavor.
  • Seaweed in Chicken Soup – saute ground or chopped chicken pieces with sesame oil as an alternative to the beef.
  • Shrimp Miyeok Guk – Cook the shrimps in the sesame oil until they turn pink, then take them out. You’ll want to avoid over cooking the shrimps to keep it from being mushy or rubbery. Add these back after the soup has been simmered.
  • Clam Seaweed Soup or “Honghap Miyeokguk” – soak the mussels in a salty brine for 30 minutes to remove any sand or dirt. Following the recipe steps ( excluding the beef ), once the seaweed has been sauteed and is boiling in water, add in the mussels, garlic, and fish sauce. Cover and cook for 15 minutes at high heat. Then serve with a garnish of green onions.
  • Uni Seaweed Soup – remove the sea urchin roe and wash it with a tablespoon of salt and water twice to help remove any impurities it might have. Once the seaweed soup is boiling add the cleaned and strained sea urchin and tablespoon of cooking wine.

• Is Seaweed Soup a Korean Birthday Tradition ?

For a short reason for the Seaweed Soup Birthday Meaning: Traditionally eaten at birthdays to honor the mother who gave birth to the child. It’s seen as a way to say ‘thank you’ for the sacrifice made during childbirth. This dish represents not only one’s heritage but familial bonds.

• Eating Korean seaweed soup postpartum ?

Should you be drinking Korean seaweed soup post pregnancy ? This warm iron, calcium, and fiber-rich broth is an all in one bowl full of nutrients needed to survive the first few weeks of postpartum. Like the health benefits listed above. The broth is nutrient dense and it helps nourish the blood and energy around the body. It’s even good for the baby’s brain development.

• How long does seaweed soup last in the fridge ?

This Korean bapsang seaweed soup can be stored in the fridge for a week, and in the freezer for almost 3 months. Make sure to store this in an airtight container only once it’s cooled down to room temperature. 

How to Make Korean Seaweed Soup with Beef ( Tagalog )

Mga Sangkap :

• 14 gramo tuyong seaweed
• 1 kutsara ng sesame oil
• ½ tasa ng hiniwang baka
• 2 butil ng bawang ( tinadtad )
• 5 tasa ng tubig
• 2 kutsara ng soy sauce ( o gukganjang )
• Paminta panlasa 

Paano Lutuin :

1. Una, i rehydrate ang seaweed. I-lagay ang mga ito sa mangkok na may tubig. Ibabad ng 10 – 20 minuto. Hiwain ng maliliit. Salain at itabi.
2. Sa kawali, uminit ng sesame oil at lutuin ang baka hanggang mag iba ng kulay. Lutuin dito ang bawang hanggang bumango. Haluan ng seaweed at lutuin ng 2 minuto.
3. Ibuhos dito ang tubig. Haluan ng soy sauce at paminta. Pakuluin. Hinaan ang init at pakuluan ng 20 – 30 minuto.
4. Ihanda at i-enjoy !