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Korean Seaweed Soup (Miyuk gook) Recipe


Korean Seaweed Soup (Miyuk gook) Recipe

Miyuk gook

N. Imatome-Yun
Known as the “birthday soup” in Korea, seaweed soup is also given to post-partum mothers recovering from childbirth. Naturally low in calories and fat and high in calcium, iron, and protein, it is a light and healthy soup good for any meal of the day.

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 25 minutes


  • 1 oz dried seaweed (dried "seaplant" that looks like it's tangled, not the roasted seaweed sheets used for making kimbap or sushi rolls)
  • 1 Tbsp sesame oil
  • 3 cups soup stock*
  • 2 Tbsp soy sauce
  • 2 cloves garlic, finely chopped
  • Salt to taste


  1. Rehydrate seaweed by placing in a large bowl and covering with water for 30 minutes. (Note: 1 oz of dried seaweed looks very small, but it rehydrates to about 2 cups)
  2. Drain seaweed, squeeze out excess water, and cut into 2-inch pieces.
  3. In soup pot over medium heat, sauté seaweed in sesame oil for 2 minutes.
  4. Add garlic and soy sauce and sauté for another 2 minutes.
  5. Pour stock into pot and turn heat to high.
  6. When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.

(Serves 4)

*Beef or anchovy stocks work well and vegetarians can use 1.5 cups vegetable stock and 1.5 cups of water.

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