Korean Seaweed Soup Recipe


Korean Seaweed Soup Recipe

How to Make Korean Seaweed Soup

Immerse yourself in the flavorful Asian cuisine with this Korean seaweed soup. It contains high fiber seaweed cooked in a savory broth.

Prep: 10 mins
Cook: 10 mins
Total: 20 mins


  • ½ oz dried seaweed, (Korean miyeok or Japanese wakame)
  • 4⅕ oz beef chuck, or round steak, sliced into smaller pieces
  • ¼ tsp fine sea salt, or more to taste
  • black pepper, to taste, cracked
  • 1 tbsp sesame oil
  • tbsp soy sauce
  • 1 tsp garlic, minced
  • 5 cups water


  1. Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water.

  2. Drain the water out. Set it aside.

  3. Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.

  4. Preheat a medium pot over medium heat for about 20 seconds. Add the sesame oil, seaweed, and beef. Stir them well for about 2 minutes until the beef is partly cooked.

  5. Add the soy sauce, garlic, and water.

  6. Cover the pot and boil over medium to medium-high heat for 10 to 15 minutes until the meat is fully cooked. Adjust the taste with more salt if needed.

  7. Serve warm with a bowl of steamed rice and other Korean side dishes. Enjoy!


  • Sugar: 1g
  • :
  • Calcium: 17mg
  • Calories: 90kcal
  • Carbohydrates: 1g
  • Cholesterol: 21mg
  • Fat: 7g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 3g
  • Polyunsaturated Fat: 2g
  • Potassium: 116mg
  • Protein: 6g
  • Saturated Fat: 2g
  • Sodium: 561mg
  • Trans Fat: 1g
  • Vitamin A: 4IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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