Recipe for Miyeok Guk (미역국) - Seaweed Soup with Beef and Clams

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  • About 4 Bowls
  • Preparation:
  • Cooking:
  • Waiting:


  • 225-340g (½-¾lb) Beef Brisket
  • 30-40g (1-1½oz) Seaweed, dried
  • 14g (1T) Sesame Oil
  • 4g (½T) Garlic, finely minced
  • 285g (10oz) Baby Clams, canned
  • 1L (about 1 quart) Water
  • 16g (1T) Soy Sauce


  • Take your brisket and place it into a pot. Fill the pot up with water and bring it to a boil. Throw out the water, rinse the pot, and fill with water until the beef is just covered. Bring it back up to a boil, and lower the flame to simmer. Cover the pot and let the contents cook for an hour.
  • While the beef is cooking, soak the seaweed in a bowl of cold water. Once hydrated, massage the seaweed for 5 minutes. Drain, rinse, and then set it aside.
  • Fish out the beef and cut to edible size pieces. Pour the beef broth into a bowl. Place the hydrated seaweed into the pot and add the sesame oil and garlic. Bring the pot to a medium flame and sauté for about 10-15 minutes. Add about a ½-cup of the beef broth to help cook the seaweed.
  • When the seaweed has softened a bit, add the can of baby clams and the liquid from the can. Pour the 1L of water and sliced brisket into the pot and give it a gentle stir.
  • Turn the flame up to high and bring the soup to a boil. Let the soup cook for 3-5 minutes. Turn off the flame, add the soy sauce, stir, and serve into bowls.
  • Enjoy eating your seaweed soup with a bowl of rice and some delicious side dishes!

*Bunny Wisdom*

  • I give the beef an initial boil to cook out some of the blood and liquid that is remaining within the meat. This might make your pot a little grimy, so it helps to give the pot a quick rinse, just before you fill it again.
  • Brisket is a tougher cut of meat, so the one-hour cook may not be enough. Sometimes I find myself cooking the meat for another 15-30 minutes, depending on the thickness of the meat and if I'm doubling the recipe (which would require a bigger piece of brisket).
  • This seaweed, called miyeok (미역), is really thin and hydrates relatively quickly. You don't need a whole lot to make a big pot of this soup; it always amazes me how much this little amount of dried seaweed grows!
  • The massaging gets rid of some of the stickiness that is naturally occurring in the miyeok. We don't really want it to feel slimy when eating this, do we?
  • I often add a little more sesame oil when I add the liter of water, because sesame oil is so yummy!
  • If the liter of water doesn't seem to be enough (the contents should feel like soup, not a stew), please feel free to add some of the beef broth to the pot. If you have any broth left over, save it for another soup project!
  • Before serving, taste some of the soup and see if it needs more soy sauce. Add more to taste.

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