Miyeok-guk

Miyeok-guk is a clean, deeply savory soup of tender sea mustard and lean beef in a light sesame-scented broth. This beginner-friendly version is comforting, balanced, and satisfying while staying relatively low in fat.

Nutrition · per serving

202kcal

15.8gProtein

18.9gCarbs

6.3gFat

1.4gFiber

2 servings

Ingredients

10 items

Soup base

dried miyeok (sea mustard)10 g

lean beef, thinly sliced or finely chopped120 g

sesame oil5 ml

garlic, minced8 g

light soy sauce15 ml

beef broth, low-sodium900 ml

water200 ml

fine salt1 g

ground black pepper0.5 g

To serve

cooked short-grain rice200 g

Tips

•For a lower-fat version, use eye of round, topside, or another very lean cut of beef and trim any visible fat before slicing.
•If using salted or strongly seasoned broth, reduce the soy sauce slightly and adjust only at the end.
•Miyeok expands a lot when soaked; 10 g dried is enough for 2 generous bowls.
•This soup is often served with kimchi and rice, but for the lowest-fat meal keep side dishes simple.

Steps

1
Rinse the dried miyeok briefly under cold water, then soak it in plenty of cold water for 10 minutes until expanded and tender. Drain well, squeeze out excess water, and cut into bite-size lengths with kitchen scissors if long.
10 g dried miyeok (sea mustard)
2
While the miyeok soaks, prepare the beef and aromatics. If the beef slices are large, cut them into small bite-size pieces so they cook quickly and stay tender. Mince the garlic finely for even flavor.
120 g lean beef, thinly sliced or finely chopped8 g garlic, minced
3
Heat a medium pot over medium heat. Add the sesame oil, then the beef. Stir-fry for 1 to 2 minutes until the meat is mostly browned but not dry. Add the garlic and cook for 20 to 30 seconds, stirring constantly so it becomes fragrant without burning.
5 ml sesame oil120 g lean beef, thinly sliced or finely chopped8 g garlic, minced
4
Add the drained miyeok and stir-fry for 1 minute with the beef. This brief sauté in oil deepens the seaweed flavor, which is a classic technique for miyeok-guk.
10 g dried miyeok (sea mustard)
5
Pour in the soy sauce, beef broth, and water. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Skim off any foam if needed for a clearer soup.
15 ml light soy sauce900 ml beef broth, low-sodium200 ml water
6
Simmer for 12 to 15 minutes, until the beef is tender and the broth tastes savory and rounded. Season with the salt and black pepper. Taste before adding more salt, since broth and soy sauce vary in salinity.
1 g fine salt0.5 g ground black pepper
7
Serve the soup hot in bowls with cooked rice on the side or added directly to the bowl, according to preference.
200 g cooked short-grain rice

Origin & History

Miyeok-guk is a traditional Korean seaweed soup long associated with birthdays and postpartum recovery. The birthday custom honors mothers, as the soup is commonly eaten after childbirth for nourishment, and many Koreans enjoy it on their birthday as a reminder of that care.

korean soup seaweed beef lowfat beginner birthday

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Rinse the dried miyeok briefly under cold water, then soak it in plenty of cold water for 10 minutes until expanded and tender. Drain well, squeeze out excess water, and cut into bite-size lengths with kitchen scissors if long.

10 g dried miyeok (sea mustard)

While the miyeok soaks, prepare the beef and aromatics. If the beef slices are large, cut them into small bite-size pieces so they cook quickly and stay tender. Mince the garlic finely for even flavor.

120 g lean beef, thinly sliced or finely chopped8 g garlic, minced

Heat a medium pot over medium heat. Add the sesame oil, then the beef. Stir-fry for 1 to 2 minutes until the meat is mostly browned but not dry. Add the garlic and cook for 20 to 30 seconds, stirring constantly so it becomes fragrant without burning.

5 ml sesame oil120 g lean beef, thinly sliced or finely chopped8 g garlic, minced

Add the drained miyeok and stir-fry for 1 minute with the beef. This brief sauté in oil deepens the seaweed flavor, which is a classic technique for miyeok-guk.

10 g dried miyeok (sea mustard)

Pour in the soy sauce, beef broth, and water. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Skim off any foam if needed for a clearer soup.

15 ml light soy sauce900 ml beef broth, low-sodium200 ml water

Simmer for 12 to 15 minutes, until the beef is tender and the broth tastes savory and rounded. Season with the salt and black pepper. Taste before adding more salt, since broth and soy sauce vary in salinity.

1 g fine salt0.5 g ground black pepper

Serve the soup hot in bowls with cooked rice on the side or added directly to the bowl, according to preference.

200 g cooked short-grain rice