Miyeok Guk
🥣 🌊 🥢
Seaweed Soup
with Pork and Tofu
Miyeok guk is one of those quietly meaningful Korean soups that carries far more significance than its simple ingredients might suggest. In South Korea, it is traditionally eaten on birthdays to honor mothers, since seaweed soup is commonly served to women after childbirth for its nourishing and restorative qualities.
In Korean, guk simply means soup, and it’s a fundamental part of everyday meals — savory broths that accompany rice at the table. Classic miyeok guk is most often made with thinly sliced beef, though some coastal versions use mussels. The version here is a personal variation rather than a traditional preparation, with ground pork adding a savory backbone that pairs nicely with the clear broth, garlic, and sesame.
The dried seaweed (miyeok, often sold as wakame) unfurls into silky ribbons as it simmers, lending a gentle ocean note to the soup. Traditional miyeok guk usually relies on water, beef broth, or a Korean anchovy-kelp stock for its base. In this recipe, I add a small spoonful of hondashi — a Japanese-style dashi powder — as a quick way to bring extra umami to the broth.
Cubes of firm tofu are added at the end to heat through, holding their shape while taking on the flavor of the soup. Together, the tender tofu and pleasantly chewy seaweed create a satisfying contrast that gives each spoonful layered texture. Finished with a generous grind of black pepper and a drizzle of toasted sesame oil, the soup is excellent alongside steamed white rice or enjoyed on its own as a warm, savory bowl.
Seaweed Soup Recipe
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