Soegogi Miyeok‑guk brings together the deep, mineral richness of seaweed and the hearty savor of beef, creating a soup that feels both grounding and restorative. For generations, miyeok‑guk has been closely associated with health and nourishment, especially for mothers recovering after childbirth, thanks to its gentle flavor and nutrient‑dense ingredients.
This beef‑and‑seaweed version is one of the most beloved variations. Tender slices of beef infuse the broth with warmth and depth, while the seaweed contributes its signature ocean‑kissed aroma. The result is a simple, satisfying bowl that bridges land and sea—comforting enough for everyday meals and meaningful enough for life’s important moments.

Ingredients
1 ounce dried Korean Miyeok seaweed (2 cups foil packed or ready to use Miyeok, refrigerated or frozen))
5 ounces beef (Sirloin steak, stew meat, brisket, or your preferred cut)
4 cloves garlic, peeled
2 teaspoons regular soy sauce or 1 1/2 tablespoons soup soy sauce
2 teaspoons sesame oil
salt and pepper to taste
10 cups water

Marinade
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon sugar


Instructions

Dried Miyeok
Soak about 20 minutes.

Foil Pack (refrigerated or frozen)
Thaw if frozen.

Garlic
Thin slice the garlic from top to bottom.

Beef
Mince one clove of garlic.
Mix marinade in a small bowl.
Cut the beef into thin strips, about 1/8th inch thick by 1/4 inch wide by 1/2 inch long.
Place in marinade and mix well, let stand at least 15 minutes.
Heat a small fry pan over high heat, add sesame oil, and quickly add marinated beef.
Sear beef to a medium brown, add sliced garlic and cook for one more minute.
Remove from heat.

In a large soup pot
Bring the water to a rapid boil.
Add the browned beef and seaweed, reduce heat to medium or medium low, and return to a slow boil.
Add the soy sauce.
Remove any foam as needed.
Cook at a slow boil for about for about fifteen to twenty minutes.

Serve with steamed rice and kimchi or other banchan. Gakduugi or chongak kimchi pair very well with this soup.