When I first discovered Simple Korean Seaweed Broth, I was looking for something light and comforting. The recipe caught my eye because it reminded me of the flavors I’ve loved from Korean cuisine. Simple Korean Seaweed Broth is easy to make, but it’s incredibly soothing, especially on a chilly day. The ingredients are simple too—seaweed, garlic, a bit of soy sauce, and vegetable broth, all coming together in a warm and cozy bowl.
A Nutrient-Rich Tradition
Korean seaweed has long been known for its health benefits, from being rich in vitamins to supporting digestion. When I make Simple Korean Seaweed Broth, I feel like I’m embracing a little bit of that tradition. The broth is light but packed with nutrients, and it always leaves me feeling refreshed and nourished. This is a dish that’s not only good for the body but also for the soul, connecting us to something simple yet deeply nourishing.
Perfect for Any Time of Day
One thing I love about Simple Korean Seaweed Broth is that it’s versatile. You can enjoy it as a light start to the day, as a warm-up in the afternoon, or even as a cozy dinner. The broth has a mild, pleasant flavor with a hint of the sea from the seaweed and a touch of saltiness from the soy sauce. It’s never too strong, making it perfect for sipping or as a side dish with other meals. For me, it’s a wonderful way to bring warmth and comfort into any moment.
Whenever I make Simple Korean Seaweed Broth, I’m reminded of the joy of sharing simple recipes with family and friends. It’s a dish that brings people together, and I love to tell them about its Korean roots and how it became a favorite of mine. Watching others enjoy this comforting bowl of broth always makes me happy, knowing they’re savoring the simplicity and flavor in every sip.
Table of Contents
Chef’s Notes- Simple Korean Seaweed Broth
- Miyeok (Korean seaweed) or wakame is preferred for its mild flavor and smooth texture. Avoid nori, as it has a different texture and flavor when cooked.
- Soak the seaweed only until it rehydrates; over-soaking can make it too soft. Always rinse well to remove any residual salt or sand.
- A splash of mirin or a sprinkle of sesame seeds can add depth to the broth. For a richer taste, add a small piece of kombu (kelp) during the simmering process, but remove it before serving.
- If using tofu instead of beef, gently fry it in sesame oil first to prevent it from breaking apart in the soup.
- Serve with steamed rice and Korean banchan like kimchi, pickled radishes, or spicy cucumber salad for a balanced meal.
- Substitute beef with tofu or mushrooms, and use tamari instead of soy sauce to keep it gluten-free. A splash of vegetable broth can add extra depth if you’re avoiding meat.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the seaweed tender.
Simple Korean Seaweed Broth
4
bowls10
minutes15
minutes151
kcal25
minutesDive into the comforting flavors of Korea with this easy Miyeok Guk recipe! Perfect for a nutritious meal, this seaweed soup combines tender beef and savory soy to create a heartwarming dish that’s both healthy and delicious. Whether you’re a seasoned cook or just starting out, this recipe offers simplicity without compromising on taste. Embrace the rich traditions of Korean cuisine and treat yourself to a bowl of this delightful seaweed broth tonight!
Ingredients
4.2 ounces sliced beef chuck or round steak
1/4 teaspoon fine sea salt adjusted to taste
a pinch freshly ground black pepper
1 teaspoon minced garlic
1.5 tablespoons soy sauce regular Kikkoman preferred
1 tablespoon toasted sesame oil
0.5 ounces dried seaweed Korean miyeok or Japanese wakame
5 cups water
- Alternative Ingredients:
Soy Sauce Replacement: Tamari for gluten-free option.
Beef Alternative: Tofu or mushrooms for a vegetarian version.
Sesame Oil Substitute: Olive oil in absence of sesame flavor.
Seaweed Substitute: Spinach or kale for different greens.
Salt Alternative: Sea salt can replace fine sea salt.
Black Pepper Substitute: White pepper for a milder taste.
Garlic Alternative: Garlic powder if fresh is unavailable.
Water Replacement: Vegetable broth for added flavor.
Beef Cut Alternative: Pork or chicken can be used instead of beef.
Seaweed Type Alternative: Substitute with nori sheets if miyeok or wakame are unavailable.
Directions
- Prepare Seaweed – Begin by soaking the dried seaweed in a bowl of cold water for 5 to 10 minutes, allowing it to rehydrate and expand. Once softened, drain the water and rinse the seaweed thoroughly under running water to remove any residual salt or impurities. After rinsing, squeeze out excess water and, if using uncut seaweed, trim it into small, manageable pieces approximately the length of your little finger.
- Season the Beef – In a separate small bowl, combine the sliced beef with fine sea salt and freshly ground black pepper. Mix the ingredients thoroughly to ensure the beef is evenly seasoned. Let the seasoned beef sit for a few minutes to absorb the flavors before cooking.
- Cook the Broth – Heat a medium saucepan over medium heat for about 20 seconds. Add the toasted sesame oil, followed by the prepared seaweed and seasoned beef slices. Stir the mixture well, cooking until the beef begins to brown slightly, approximately 2 minutes. Next, incorporate the soy sauce and minced garlic, stirring to combine all ingredients.
- Simmer the Soup – Pour in the 5 cups of water, ensuring all ingredients are submerged. Cover the pot with a lid and bring the mixture to a boil over medium to medium-high heat. Once boiling, reduce the heat and let it simmer until the beef is fully cooked and tender, which should take about 10 to 15 minutes. Taste the broth and adjust the seasoning with additional salt if necessary.
- Serve and Enjoy – Ladle the warm seaweed soup into bowls, ideally serving it alongside steamed rice and a selection of traditional Korean side dishes for a complete and satisfying meal.
Equipment
- Chef’s Knife
- Cutting Board
- saucepan
- measuring cups and spoons
Notes
- For the best flavor, use freshly sliced beef and high-quality soy sauce. To enhance the broth, consider adding a splash of mirin or a sprinkle of sesame seeds before serving. This seaweed soup pairs wonderfully with a bowl of steamed jasmine rice and a variety of banchan (Korean side dishes) such as kimchi or pickled vegetables. For added nutrition, you can incorporate other vegetables like mushrooms or onions. To make it vegan, substitute the beef with tofu and use tamari instead of soy sauce. Don’t forget to store leftovers in airtight containers; this soup keeps well in the refrigerator for up to three days and can be frozen for longer storage.
Nutrition Facts
- Calories: 151kcal
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 28mg
- Sodium: 787mg
- Potassium: 127mg
- Carbohydrates: 1g
- Fiber: 0.5g
- Sugar: 0g
- Protein: 8g
- Vitamin A: 20IU
- Vitamin C: 0.3mg
- Calcium: 27mg
- Iron: 1.1mg
FAQ- Simple Korean Seaweed Broth
Can I use fresh seaweed instead of dried?
Yes, but fresh seaweed will require a shorter cooking time. You can skip the soaking step and add it directly to the soup; just reduce the simmering time to prevent overcooking.
What type of soy sauce should I use?
Regular soy sauce works well, but you can also use low-sodium soy sauce if you want to reduce the saltiness. For a gluten-free option, tamari is a great substitute.
Can I make this soup in advance?
Absolutely! This soup actually tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat it gently before serving.
Is there a way to add more vegetables to this dish?
Yes, mushrooms (like shiitake or enoki) or thinly sliced onions are great additions that will complement the seaweed without overpowering the broth. Just add them during the simmering stage.
How can I make this soup spicier?
For a hint of spice, add a small amount of gochugaru (Korean red pepper flakes) or a dash of gochujang (Korean chili paste) while simmering.
