This nourishing soup, rich in calcium and iodine, is traditionally prepared for mothers during postpartum recovery to help rebuild strength and restore nutrients. In Korea, though, it carries meaning far beyond nourishment, it’s deeply symbolic. Known as miyeok-guk (seaweed soup), it’s the dish you eat on your birthday, a tradition that honors your mother’s sacrifice during childbirth, and reminds you of the life she gave. For many, it’s both comfort food and a ritual of gratitude, connecting generations through a simple yet powerful bowl of soup
Korean Seaweed Soup
Recipe by
Servings
6 servings
Prep time
15 min
Cooking time
20 mins
Calories
–
Feel free to add bone broth or just water!
Ingredients
- 3oz dried seaweed
- 1 lb skirt steak cut into strips
- 16 cups water/broth
- 1 tbsp of cooking oil of choice (I used avocado oil)
- 2 tbsp minced garlic
- 2 tbsp soy sauce or soup soy sauce
- Salt and Pepper to taste
Directions
- Prepare Seaweed: Submerge dried seaweed in cold water and let sit for 15 minutes. Once the seaweed is hydrated, cut into pieces, rinse, drain, and set aside.
- Stirfry: In a large stock pot, add cooking oil, skirt steak, and garlic, and stir fry for 1 minute. Add in drained seaweed and stir fry for another minute.
- Broth: Add in stock/broth and let it come to a rolling boil. Once boiling, lower temperature to medium low.
- Season: Add in soy sauce, black pepper, and salt to taste.
- Continue Cooking: Let simmer for about 15-20 minutes and enjoy!
Notes
My mom would sometimes add in shellfish, like mussels, instead of steak, as well as, add in fish broth instead of bone broth.
Leave a Reply