Korean Beef Seaweed Soup (Sogogi Miyeokguk)

소고기 미역국 · Sogogi Miyeokguk

A warm bowl of tender seaweed and beef needs very little decoration. Garlic, sesame oil and Korean soup soy sauce give this everyday soup its gently savory flavor. Serve it with steamed rice for a simple Korean meal.

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Before you begin

Use dried miyeok, often labeled wakame, rather than roasted seaweed sheets for gimbap or thick kombu. Weigh it dry: it expands considerably in water. A kitchen scale, a large mixing bowl, a colander and a soup pot are useful here.

This recipe makes about 4 servings alongside rice. Allow roughly 5 minutes of active preparation, 10 minutes for soaking and 25 minutes for cooking—about 40 minutes altogether. These are planning estimates; the tenderness of your beef and the seaweed package instructions matter more than an exact timer.

Ingredients and substitutions

• Dried miyeok: 20 g (about 0.7 oz), weighed before soaking.
• Beef: 180 g (about 6.3 oz), cut into small pieces across the grain. Large or tough pieces may need a longer simmer.
• Water: 1,400 ml (about 6 US cups), divided. Use an extra bowl of water for soaking and discard that soaking water.
• Toasted sesame oil: 15 ml (1 tablespoon).
• Minced garlic: 1 level tablespoon (15 ml by volume). A gram weight is not specified because packing and mince size vary.
• Korean soup soy sauce: up to 30 ml (2 tablespoons), divided.
• Salt: a small pinch only if needed after tasting.

Guk-ganjang is Korean soup soy sauce, a salty seasoning used in soups. Regular soy sauce may darken the broth and change its flavor; if that is all you have, add less at first and adjust after tasting. This substitution has not been kitchen tested for this recipe. Sesame and soy are present; the soy sauce may also contain wheat. Check its label rather than assuming the soup is gluten-free.

How to make beef seaweed soup

1. Soak the seaweed

Soak the dried miyeok in cool water for about 10 minutes, or follow its package instructions, until the leaves have expanded and softened.

2. Prepare the seaweed and beef

Drain and rinse the seaweed, then cut long strands into bite-size pieces. Pat the beef dry and cut it across the grain into small pieces. Keep raw-beef utensils separate from ready-to-eat foods.

3. Cook the beef and garlic

Heat the sesame oil in a soup pot over medium heat. Add the beef and garlic; stir until the beef exterior starts to turn brown. Add 15 ml (1 tablespoon) soup soy sauce. Lower the heat if the garlic begins to brown quickly.

4. Stir in the seaweed

Add the drained seaweed and stir until glossy and evenly coated. Loosen any bits on the bottom with a splash of the measured water if needed.

5. Add the water

Pour in 400 ml water and bring to a boil. Add the remaining 1,000 ml water and return to a boil.

6. Simmer and season

Lower to a gentle simmer for about 15 minutes, until the beef is cooked through and the seaweed is tender. Taste before adding the remaining 15 ml soup soy sauce; finish with a small pinch of salt only if needed. Cooking times are estimates and vary with beef size and seaweed.

Recipe card

My Babsang

Korean Beef Seaweed Soup (Sogogi Miyeokguk)

A gently savory Korean soup with tender seaweed, beef, garlic and sesame oil. Serve with steamed rice.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Seaweed soaking 10 minutes mins

Total Time 40 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 20 g dried miyeok seaweed weigh before soaking; about 0.7 oz
• 180 g beef for soup about 6.3 oz; cut across the grain into small pieces
• 1.4 L water about 6 US cups; divided into 400 ml and 1,000 ml
• 1 tbsp toasted sesame oil 15 ml
• 1 tbsp minced garlic 15 ml by volume; weight varies
• 2 tbsp soup soy sauce 30 ml; divided; adjust to taste
• salt add a small pinch only if needed

Method

 

1. Soak the dried miyeok in cool water for about 10 minutes, or follow its package instructions, until the leaves have expanded and softened.
2. Drain and rinse the seaweed, then cut long strands into bite-size pieces. Pat the beef dry and cut it across the grain into small pieces. Keep raw-beef utensils separate from ready-to-eat foods.
3. Heat the sesame oil in a soup pot over medium heat. Add the beef and garlic; stir until the beef exterior starts to turn brown. Add 15 ml (1 tablespoon) soup soy sauce. Lower the heat if the garlic begins to brown quickly.
4. Add the drained seaweed and stir until glossy and evenly coated. Loosen any bits on the bottom with a splash of the measured water if needed.
5. Pour in 400 ml water and bring to a boil. Add the remaining 1,000 ml water and return to a boil.
6. Lower to a gentle simmer for about 15 minutes, until the beef is cooked through and the seaweed is tender. Taste before adding the remaining 15 ml soup soy sauce; finish with a small pinch of salt only if needed. Cooking times are estimates and vary with beef size and seaweed.

Tips for a better bowl

• Seaweed feels awkward to eat? Cut the hydrated strands shorter before they enter the pot.
• The garlic is browning quickly? Lower the heat and stir; scorched garlic can make a mild soup taste bitter.
• The broth tastes too salty? Add a little water and taste again. Reduction concentrates seasoning, so reserve the final soy sauce until the end.
• The beef is still chewy? Continue at a gentle simmer until tender, adding water as needed. Small pieces cook differently from large chunks.
• Cooking for more people? Use a larger pot and expect it to take longer to reach a boil. Add salty seasonings gradually instead of assuming the finishing amount must double.

Storage and reheating

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the temperature is above 32°C (90°F). Keep the refrigerator at 4°C (40°F) or below and use the soup within 3–4 days. Reheat to 74°C (165°F), checking with a food thermometer. Follow USDA guidance on leftovers.

Make it a babsang

Pair the soup with steamed short-grain rice and a vegetable side such as seasoned spinach. Miyeokguk is often associated with Korean birthdays, and it also fits an ordinary family meal. For a balanced table, keep the sides modestly seasoned so they complement the broth.

Recipe reference

Ingredient quantities and basic cooking method were researched using 베리츄’s beef seaweed soup on 10000recipe. This English guide is independently written. It uses plain water and adds beginner-focused ingredient and cooking guidance. The recipe has not been kitchen tested by My Babsang; the images illustrate the preparation sequence.