Korean Seaweed and Brisket Soup

Korean Seaweed and Brisket Soup

Korean Seaweed and Brisket Soup

In this hearty, soothing, and nourishing Korean Seaweed and Brisket Soup, tender seaweed and chunks of beef brisket are combined.

For Koreans, miyeok-guk is a particularly special food. It is a seaweed soup that is rich with beef brisket and a small but savory array of aromatics. Women frequently eat it after giving birth since it is so high in iron. Having this soup on your birthday is a requirement since it represents how much your mother loves you and how much she cares for you.

There are many quick and simple miyeok-guk recipes available today, but we’d like to share one that takes a little longer to prepare but has richer, more complex flavors since the beef and aromatics are simmered slowly.


Don’t be deceived by the modest amount of dried seaweed because it expands significantly when it soaks. Serving the soup with a bowl of freshly prepared short-grain rice and some banchan (side dishes) of your choosing, such as cabbage, is advised.


  • 1 ounce (30g) dried miyeok seaweed 
  • 3 whole medium cloves garlic 
  • One 1-inch piece fresh ginger
  • 1/2 of a medium white onion 
  • 12 ounces (350g) beef brisket
  • 2 tablespoons (30ml) Joseon ganjang (
  • Kosher or sea salt


  1. Seaweed should be hydrated and totally softened after 2 hours of standing in a medium bowl with at least 3 inches of cold water.
  2. In the meantime, place the brisket, whole garlic cloves, ginger, onion, and 1 1/2 quarts (1 1/2L) cold water in a Dutch oven or saucepan and bring to a boil over high heat. Cook, covered, for about 2 hours or until brisket is cooked and broth is somewhat murky, lowering heat to maintain a slow simmer. Remove and discard the ginger, onion, and garlic cloves from the soup using a slotted spoon.
  3. Brisket should be moved to a work surface, allowed to cool slightly, and then cut into bite-sized pieces by cutting against the grain. Transfer the brisket to a small bowl and combine with the remaining 3 minced garlic cloves and 1 tablespoon soy sauce. Place aside.

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  4. Squeeze the seaweed well to remove extra water after draining. Slice into bite-sized pieces after being transferred to a work surface.
  5. Seaweed and seasoned brisket are added after bringing the stock back to a simmer. You can add more liquid. Bring the mixture back to a simmer if you find the liquid to solids ratio to be too low. Add the final tablespoon of soy sauce and simmer for about 30 minutes, or until the seaweed is soft. Salt is used to taste.

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