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 big pot, about 8 servings)

For the anchovy broth:

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

3-4 scallions or 2 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, brisket, etc.) cut into small pieces (you can use shrimp or mussels for a seafood version)

Glug of sesame oil

2 TBSP soup soy sauce

2 TBSP fish sauce (optional)

Salt to taste

Step 1. 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 for at least an hour, skimming off any foam or impurities as you go. When it’s done, the broth should be clear, light brown. It should taste clean and savory.

Step 2. In a large bowl, soak the 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. After about an hour, drain and set aside to remove excess water.

Step 3. In another large pot, gently heat sesame oil on medium-low heat. Add beef and drained seaweed and cook for a couple minutes, sautéing gently to tenderize and imbue the sesame oil flavor. Ladle in all of the anchovy broth, catching any solids/remains in a sieve to discard. Gently simmer on medium low heat with the lid on.

Step 4. Season with soup soy sauce, optional fish sauce, and a couple big pinches of salt. Keep seasoning up from there to your liking. Simmer for another 30 minutes with the lid partially on 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 nutritious meal!