.

EAT YOUR SKINCARE

Miyeok-guk

Korean seaweed soup · calm broth · mineral comfort

Miyeok-guk — KCOS
A classic Korean bowl, made slow and clean.

What it is

Miyeok-guk (미역국) is a Korean seaweed soup known for its clean taste and soothing warmth. It’s often eaten on birthdays, and also loved as a gentle reset meal—simple ingredients, steady comfort.

Miyeok-guk — KCOS
Keep it subtle. Let the seaweed do the work.

Ingredients

Dried miyeok (seaweed)
15 g
Beef (brisket / soup cut)
150 g
Sesame oil
1 tbsp
Garlic (minced)
3 cloves
Soup soy sauce (or soy sauce)
1–2 tbsp
Water
1.2 L
Salt
to taste
Miyeok-guk — KCOS
Editorial note: clarity comes from gentle simmering.

Step by step

01

Soak

Rinse dried miyeok quickly, then soak in cold water for 10–15 minutes until fully expanded. Drain, squeeze gently, and cut into bite-size lengths.

02

Toast

Warm sesame oil on medium. Add garlic and beef, stir until lightly browned. Add seaweed and stir 1–2 minutes to build depth.

03

Simmer

Pour in water. Bring to a gentle boil, then simmer 15–20 minutes. Skim foam for a cleaner broth.

04

Season

Add soup soy sauce (or soy sauce). Taste, then adjust with a pinch of salt. Keep seasoning subtle—this soup is meant to feel calm.

Miyeok-guk — KCOS
Serve with rice + kimchi. Nothing else needed.

Winter version

For colder days, keep the same base and add one cozy element: a few slices of Korean radish, sliced mushrooms, or finish with toasted sesame seeds. Serve piping hot.

0 comments

Leave a comment