Miyeokguk (Korean Seaweed Soup)
A light, umami-rich Korean seaweed soup with sesame oil and garlic. Ready in 20 minutes and traditionally eaten on birthdays for good luck.
- Total time
- 20 min
- Servings
- 2
- Calories
- 85
- Protein
- 3g
lightwholesomekoreanvegetariandairy-freevegetariantendersilky
Ingredients
- 1 oz dried wakame seaweed
- 4 cups water
- 3 cloves garlic cloves, minced
- 1.5 tbsp soy sauce
- 1 tbsp sesame oil
- 1 to taste salt and pepper
Instructions
- 1
Rinse the dried seaweed under cold water until softened, about 1 minute.
- 2
Squeeze out excess water and coarsely chop the seaweed into bite-sized pieces.
- 3
Bring 4 cups of water to a boil in a medium pot over high heat.
- 4
Add chopped seaweed and minced garlic; stir well to combine.
- 5
Simmer for 5 minutes until seaweed is tender and broth tastes flavorful.
- 6
Stir in soy sauce and sesame oil until fragrant, about 30 seconds.
- 7
Taste and adjust with salt and pepper. Serve hot in bowls.
Tools you’ll need
- medium pot
- colander
- wooden spoon
- measuring cups and spoons
- bowls for serving
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