Seaweed Soup 미역국(Miyeokguk)
Prep time
Cook time
Total time
Inactive time: 30 minutes to soak and soften the seaweed
Yield: Serves 2
  • ¼ cup dried seaweed
  • 1 clove garlic, peeled and minced
  • 500 ml homemade bone stock
  • 1 tablespoon fish sauce
  • ½ tablespoon Korean soy sauce (I used Chinese light soy sauce)
  • 1 teaspoon sesame oil
  1. Soak seaweed in a bowl of water for 30 minutes until the seaweed is soft. The seaweed will quadruple in volume. Do not soak for too long otherwise it will become too soft and lose its flavours. Strain the seaweed, discarding the soaking water.
  2. Place seaweed, garlic, stock, fish sauce and soy sauce in a small pot. Cover and bring to a boil, then lower the heat to a simmer and cook for 20 to 25 minutes. If you find the seaweed still too firm, you can cook the soup a little longer. Taste and add more soy sauce if needed.
  3. Drizzle in the sesame oil and serve.
Naggy Notes
- If you don't have homemade bone stock, use this quick anchovy stock: combine ⅛-cup dried anchovies, a small piece of kelp (2x2-inch) and 500ml water in a pot. Cover and bring to a boil, then turn down the heat and simmer for 15 minutes. Remove the anchovies and kelp and proceed with the recipe.

- Recipe adapted from Maangchi
Recipe by Foodie Baker at