Miyeok-guk (미역국) Korean Seaweed Soup

Miyeok-guk (미역국) Korean Seaweed Soup is a gentle, non-spicy soup made primarily from nutrient-rich seaweed. In Korean tradition, it’s prepared for new mothers after childbirth because it’s packed with minerals and powerful antioxidants that support healing and recovery. It’s also enjoyed for breakfast and traditionally served on birthdays as a way of honoring one’s mother and acknowledging the gift of birth. I have cherished memories of sharing bowls of seaweed soup with my family for breakfast. Research suggests that certain compounds in seaweed may even offer potential benefits in fighting cancer. This was my father’s Buddha—a symbol of nourishment, gratitude, and reverence for life. It is now mine, a treasured heirloom since his passing a few years ago. Each time I make this soup, I’m reminded of my father’s teachings: to appreciate life’s blessings, to embrace its challenges, and to meet each moment with gratitude.

Miyeok-guk (미역국) Korean Seaweed Soup

Ingredients: 

Dried miyeok (wakame seaweed) — ½ cup

1 Tablespoon sesame oil

1 tablespoon soy sauce 

4 cloves garlic, minced 

4 cups water

Salt and pepper to taste 

Optional: tofu 

 

Directions: 

1.     Rinse the dried seaweed. Soak in cold water for 10-20 minutes, until soft. Squeeze out excess water and cut into bite size pieces. 

2.     In a pot, heat 1 tablespoon sesame oil on medium heat, add the soaked seaweed and garlic.   Stir and sauté everything together for 3 to 5 minutes. (This gives Miyeok-guk its classic deep flavor.)

3.     Add 4 cups of water. Add 1 tablespoon soy sauce.  Bring to a boil, then lower heat and simmer for 20 to 30 minutes.  Add salt and pepper to taste.  If the flavor is too strong, add more water. 

4.     Enjoy hot with rice.