How to make korean seaweed soup (miyeok guk) that is nutritious and comforting for your kids AND……. BONUS PART is also good for mom’s diet! Yes, I got you, Mama!

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Living as an expat mom here in Bangkok, I got to know the ninja way of how other expat moms surviving 😀 One day, my fellow Korean mom shared to me,”Hey, I just made a big pot of Korean Seaweed Soup for the next two weeks.” I was like, wait wait! you can do that??? Because I know that Korean Seaweed Soup contains calcium, fibre, AND protein from the beef. And THAT is the background story of this recipe. She taught me how to cook THE KOREAN WAY.

Getting The RIGHT Ingredients

Trust me, this isn’t my first time making Korean Seaweed Soup, yet this is my first time TASTING the BEST Korean Seaweed Soup after my authentic Korean friend came to my house and taught me right away in my kitchen LOL. Man, I had been doing it wrong all this time.

I followed her step-by-step and the result is TERRIFIC! No garlic, resulting the soup is indeed clear, not cloudy… also the scent of the soup is mild, which is perfect for picky-eater kiddos!

Moreover, this is korean soup, period. No, you cannot substitute the soy sauce with kikkoman soy sauce. It is way too “offensive” for the palate, if you know what I mean. So, this time I stick with Sempio brand, with its tagline “rich and MELLOW”. First sip of the soup, girl yes… it is mellow :”)

My Korean friend also used her trick with using Korean crab soy sauce. This type of soy sauce is probably not available in some countries so you MAY substitute with korean fish sauce.

Last but not least, the miyeok (dried seaweed) itself. Bear in mind, it is NOT :
– Kelp
– Seaweed Snack

It is supposed to look like this below.

It usually sold in dried aisles and scientifically known as Undaria pinnatifida. Therefore, it definitely IS NOT large and thick, that is KELP. also, it is not crisps, toasted and pre-salted, they are seaweed snacks. Kelp and seaweed snacks cannot be substitute for this soup.

Why Miyeok Guk?

The 150 calories (low calorie) comfort soup will make you full (because of its fibre) yet also nourish your body. Miyeok (seaweed) itself, specifially this dried seaweed that we use is rich in in iodine, iron, and calcium. In Korea, all postpartum mothers have to consume this soup for 40 days to get rid of excess water during pregnancy. Good news, no?

Another good news, this soup can be stored up to 1 month in the freezer!

korean seaweed soup (miyeok guk)

Kids Friendly Korean Seaweed Soup (Miyeok Guk)

This Korean traditional soup called Miyeok Guk (미역국 ) is a simple yet comforting dish that is very popular amongst Korean. It has many benefits, therefore mothers often make for their babies and even stock up in the fridge!
Prep Time 15 minutes
Cook Time 40 minutes
Course Side Dish, Soup
Cuisine Korean
Servings 4 people
Calories 150 kcal


  • 15 grams Dried Seaweed Korean brand
  • 150 grams Beef Tenderloin
  • 3 tbsp Korean Soy Sauce Sempio brand
  • 1 tsp Korean Crab Soy Sauce substitute with korean fish sauce
  • 1 tbsp sesame oil
  • 6 cups water


  • Soak the dried seaweed (miyeok) for around 10 minutes or until the seaweed is rehydrated
  • Cut your beef into bite size, preferably 0.5 x 2 cm size.
  • Rinse the miyeok several times to get rid of the fishy scent and and drain. Squeeze out any excess water.
  • Prepare your pot. Add sesame oil into the pot.
  • Add in the sliced beef.
  • When the beef is half-cooked, add in the miyeok, turn down the heat into medium, and keep stir everything
  • Add in the soy sauce and some water until it covers all the miyeok. Cook for around 10 minutes
  • Stir in the crab sauce. Cook for another 20 minutes until the beef gets tender and broth becomes savory.
  • Adjust the taste with Korean soy sauce if needed
Keyword Beef, Kids Food, Soup


  • Rinse the seaweed in FLOWING WATER several times to get rid of fishy scent of the seaweed
  • No garlic to get a clear sparkling soup water
  • Use only beef TENDERLOIN
  • No SALT to get that comforting “no offensive” homey taste

Are you going to make this recipe? Or share with fellow mothers?

Until then!

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