Miij’s Super Savory Seaweed Soup

For most Koreans, seaweed soup (miyeok-guk) isn’t just a recipe—it’s pure nostalgia. I remember the smell of it simmering on the stove in my mom’s kitchen, the way she would ladle it into bowls for birthdays or after a long day.

Generations of Korean families have relied on this simple, mineral-rich soup for its health benefits but it’s never just “healthy food.” It’s deeply satisfying, savory, and warming.

The best part about seaweed soup is that it’s so easy to make. With just a few ingredients—seaweed, broth, and a little soy sauce —you can create a nourishing meal that’s as restorative as it is delicious. Tender, flavorful, and full of iron, calcium, and iodine, this soup has been a cornerstone of Korean cooking for centuries.

Beyond birthdays and postpartum care, I love enjoying seaweed soup during my period, since it helps replenish iron and minerals lost in the menstrual cycle.

Super Savory Seaweed Soup (1 pot, about 8 servings)

For the anchovy broth:

About 1/2 cup of dried anchovies, heads and guts removed

2 scallions or 1 large Korean green onion (daepa)

1 medium yellow onion, peeled and halved

1 big piece of dashima kelp, about the size of your head

For the seaweed soup:

About 40-45 grams dried seaweed, about 3 cups loosely packed

1.5 lbs high-quality beef (chuck or brisket cut into bite sized pieces or ground beef); you can use shrimp or mussels for a seafood version!

Glug of sesame oil

2 TBSP soy sauce

2 TBSP fish sauce

Salt to taste

Step 1. Make anchovy broth. In a large pot filled with fresh water (about 16 cups), bring all anchovy broth ingredients to a boil and then immediately reduce to simmer, skimming off any foam or impurities. When it’s done after about 30-45 minutes, the broth should be clear, light brown. It should taste clean and savory. If you don't want to make broth from scratch, you can always use anchovy soup tablets, seafood broth packets, or even just water!

Step 2. Soak seaweed. While the broth is simmering, soak dried seaweed in cold water while breaking it into smaller pieces by hand or with scissors as soon as it starts rehydrating). ensuring they’re bite sized with no super long pieces. There’s no minimum required soaking time. Whenever your broth is ready or when the seaweed looks hydrated enough, drain and set aside.

Step 3. In a large pot, gently heat sesame oil on medium-low heat. Add seaweed and cook for a few minutes, sautéing gently to tenderize and imbue with sesame flavor. Add beef and sauté for another minute. If you’re using shrimp or mussels, add after step 4 so that the seafood doesn’t overcook. Add all the anchovy broth. I like to ladle it in directly from the broth pot, catching any anchovy pieces or aromatics in a sieve. Gently simmer on medium-low heat with the lid on.

Step 4. Season with soy sauce, fish sauce, and a couple big pinches of salt. Keep seasoning up from there to your liking. Add seafood now if using. Simmer for another 10 minutes until the seaweed is tender. Serve piping hot with rice and Korean banchan side dishes. Tastes even better the next day. Store in the fridge and enjoy within a week or freeze in deli containers and reheat for months to come whenever you need a quick, nutritious meal!