Seaweed Miyeokguk Soup 미역국
Prep time
Cook time
Total time
Serves: 5-6 Servings
  • 1 c dried miyuk/wakame/seaplant
Beef Marinade
  • ½ c cubed beef brisket
  • 1 tb soy sauce
  • ½ tb sesame oil
  • Pepper
  • 3 crushed garlic cloves
  • 1 chopped onion
  • 4-5 dried anchovies
  • 6 c cold filtered water
  • ½ tb sesame oil
  • 3 cloves minced garlic
  • Salt and pepper to taste
  • *You can substitute the beef for seafood {like shrimp/mussels/oysters}
  1. Marinade the beef with soy sauce, sesame oil, and pepper. Set aside.
  2. Submerge the seaweed in water for 15-20 minutes.
  3. In a pot, combine the garlic, onion, anchovies, and water. Boil for 15-20 minutes. Drain and set aside. {You can also skip this step altogether and just use water}.
  4. Roughly chop up the soaked seaweed.
  5. In the same, but empty pot {the stock was in}, sauté the garlic in the sesame oil. Add the drained seaweed.
  6. After about 5 minutes, stir in the beef.
  7. Reintroduce the stock back to the pot. Salt and pepper. Simmer for 20-30 minutes and serve hot with rice.
Recipe by The Squishy Monster at