If you have ever had a bowl of Korean seaweed soup, you have tasted miyeok (미역). This dark green sea vegetable is sold dried in almost every Korean kitchen, and it turns into silky, tender ribbons the moment it hits water. Here is what miyeok is, how to prepare it, and a simple Korean seaweed soup recipe you can make tonight.
What is miyeok?
Miyeok is the Korean name for sea mustard (Undaria), a brown seaweed harvested along the coasts of Korea. It is different from gim (the roasted sheets used for gimbap) and from dashima (thick kelp used for broth). Miyeok is usually sold dried, either as long fronds or pre-cut into small pieces, and it expands many times its size when soaked.
The best-known dish made with it is miyeokguk (미역국, sometimes written "miyeok guk"), a light, savory soup. In Korea it is the traditional birthday soup, and many families simply make it whenever they want something warm and comforting with rice.
Tips before you cook
- A little goes a long way. About 10–15g (roughly ½ oz) of dried miyeok is enough for a pot of soup for 3–4 people.
- Soak in cold water for 20–30 minutes until soft, then rinse a few times and squeeze out the water.
- Cut long fronds into bite-size pieces after soaking. Pre-cut miyeok skips this step.
- Sauté first. Stir-frying the soaked seaweed in sesame oil or perilla oil before adding water gives the soup a deeper, nuttier flavor.
- Use soup soy sauce (guk-ganjang) if you have it; it seasons without darkening the broth too much.
Korean miyeok at Premium K
[Haenong] Premium Dried Sea Mustard (60g)
New-season Korean miyeok from the waters off Wando, packed by Haenong Seaweed Company. The long, dark fronds are the classic choice for miyeokguk — one 60g bag makes several pots of soup. See Haenong Dried Sea Mustard.
Goheung Suhyup Chopped Dried Seaweed (80g)
Pre-cut dried miyeok from the Goheung Fisheries Cooperative, made from 100% Korean seaweed. Because it is already cut, you just soak, rinse and cook — handy for quick weeknight soup. See Goheung Chopped Dried Seaweed.
Dried Seaweed Ear (300g)
Miyeok-gwi is the thick, frilly part near the root of the sea mustard. This one is 100% Korean, hand-harvested and air-dried, with a crunchy, springy bite. Soak it and use it in soup, seasoned side dishes, salads or stir-fries. See Dried Seaweed Ear.
How to make Korean seaweed soup (miyeokguk)
Serves 3–4. You need: 10–15g dried miyeok, 150–200g beef brisket or stew beef (or a handful of clams), 1 tbsp sesame oil, 1 tsp minced garlic, 1–2 tbsp soup soy sauce, about 6 cups water, salt to taste.
- Soak the miyeok in cold water for 20–30 minutes. Rinse, squeeze dry and cut into bite-size pieces.
- Cut the beef into small pieces. Heat sesame oil in a pot and stir-fry the beef until the outside is no longer pink.
- Add the miyeok and garlic and stir-fry for 2–3 minutes. Add 1 tbsp soup soy sauce.
- Pour in the water, bring to a boil, then simmer for 20–30 minutes. Longer simmering makes the broth richer.
- Taste and adjust with more soup soy sauce or salt. Serve hot with rice and kimchi.
Seafood version: skip the beef and add rinsed clams or mussels in step 4; simmer until the shells open. Meat-free version: sauté the miyeok in perilla oil, use water or kelp broth, and stir in a spoonful of perilla seed powder at the end for a creamy, nutty soup.
Related: What is Gopchang Gim? A Guide to Korean Roasted Seaweed
Where to buy miyeok in the U.S.
You can pick up Korean miyeok at our store in LA Koreatown — 3506 W. 8th Street, Los Angeles, CA 90005 (Mon–Sat, 10 AM–6:30 PM) — or order online:
- LA Koreatown: free same-day delivery on orders of $49 or more
- California: free shipping on orders of $99 or more
- Mainland U.S.: free shipping on orders of $149 or more
- Dried seaweed is shelf-stable, so it ships right after you order. Refrigerated and frozen items ship every Monday and Tuesday (PT).
FAQ
What is Korean seaweed soup made of?
Miyeokguk is made of soaked dried miyeok (sea mustard), usually sautéed in sesame oil with beef or seafood, then simmered in water and seasoned with soup soy sauce and garlic.
How much dried seaweed do I need for miyeokguk?
About 10–15g of dried miyeok for 3–4 servings. It expands a lot after soaking, so start small.
Is miyeok the same as nori or kelp?
No. Nori (gim) is thin, roasted sheets, and kelp (dashima) is thick and used mainly for broth. Miyeok is a softer seaweed that becomes silky in soup.
Why do Koreans eat seaweed soup on birthdays?
It is a long-standing Korean tradition — a bowl of miyeokguk on your birthday is a way of celebrating the day, much like birthday cake.