Ingredients

   
40g dried miyeok (wakame) — yields about 3 cups soaked
170g beef stew meat or brisket, thinly sliced
2 tsp minced garlic
2 tbsp soup soy sauce (gukganjang)
1 tbsp sesame oil
  salt and pepper
2400g water

Steps

  1. Soak dried miyeok per package instructions (10–20 minutes) until soft and plump. Rinse twice, drain well, and cut into bite-size pieces.

  2. Cut beef into thin bite-size pieces. Marinate with 1 tablespoon soup soy sauce, garlic, and a pinch of pepper.

  3. Heat a large pot over medium-high heat. Sauté the marinated beef in sesame oil until no longer red.

  4. Add miyeok and remaining 1 tablespoon soup soy sauce. Continue to sauté for 4–5 minutes.

  5. Add water and bring to a boil. Skim off any scum. Season with salt and pepper to taste.

  6. Lower heat to medium-low. Boil, covered, for 20–30 minutes until the meat is tender and the broth is slightly milky.

Notes

  • Miyeokguk (미역국) is the traditional Korean birthday soup — also eaten daily by new mothers for its nutrients.
  • Brisket gives the deepest broth flavor but takes longer. Stew meat or chuck is faster.
  • Don’t over-soak the seaweed. You’ll lose the briny ocean flavor that makes this soup. 10–20 minutes is enough.
  • Gukganjang (soup soy sauce) is lighter and saltier than regular soy sauce. If unavailable, use half the amount of regular soy sauce and adjust salt.
  • The broth should turn slightly milky/cloudy — that’s the sign it’s done.
  • Freezes well in portions. Reheat gently.
  • For a richer version, boil a large chunk of brisket in the water first for 40–60 minutes, shred the meat, then proceed with the sauté step.