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Meat, East Asian

Beef and seaweed soup with rice

Beef and seaweed soup, or miyeok guk, is a Korean soup for 4 people, ready in 45 minutes, easy to make, for about €2.50 per person. The key is browning the beef in sesame oil before adding the water, which builds a rich, rounded broth. It's traditionally served with rice, sometimes spooned right into the bowl.

Tonight, a Korean beef and seaweed soup, miyeok guk, the one eaten to celebrate birthdays, mild and deeply comforting.

Beef and seaweed soup with rice
Total time
45 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This soup doesn't taste like anything else you've made. The broth turns milky as it simmers, carried by wakame seaweed that gives it a soft, slightly briny flavor, never overpowering. The braising beef cooks low and slow until tender, while raw garlic added early on flavors everything without ever turning sharp.

In Korea, it's the dish for birthdays, the one mothers eat after giving birth. At home, it's a winter evening soup, comforting without being heavy, perfect for a weeknight when you want something warm and simple. Mon Chou brings it to your table as a change from the usual soups.

The ingredients

4 people

Pantry

  • Dried wakame seaweed 20 g
  • Sesame oil 2 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch
  • Riceoften in the pantry 300 g

Butcher

  • Beef chuck (braising cut) 300 g

Fruits and vegetables

  • Garlic 4 cloves

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Soak the seaweed in cold water, then drain it and cut it into pieces. 15 min

    It expands a lot, so use a big bowl.

  2. Heat the sesame oil in a pot and brown the diced beef with the garlic and the seaweed. 8 min

    Stir until the meat has just changed color, not more, not less.

  3. Add the soy sauce, stir, then pour in a liter and a half of water and bring to a boil.

    Pour in hot water rather than cold so you don't break the boil.

  4. Let it simmer gently until the beef is tender and the broth turns milky. 30 min

    The longer it cooks, the rounder and more briny the broth tastes.

  5. Cook the rice in salted water, then serve the soup piping hot with a bowl of rice. 11 min

    Drop the rice straight into the soup, that's the Korean tradition.

Our tips to get it right

  • Soak the wakame seaweed thoroughly, it's very concentrated and can turn the broth bitter if it's not rehydrated enough.
  • Don't skip browning the beef before adding the water, that step is what gives the broth its depth.
  • If the broth still looks thin after 30 minutes, let it simmer a bit longer, it keeps getting richer with time.

The variations

  • Swap the beef for mussels or clams for a seafood version that cooks faster and tastes lighter.
  • For a vegetarian version, skip the beef and use a vegetable broth well seasoned with soy sauce and garlic.
  • For a quicker meal, use pre-cooked rice and cut the simmering time to 20 minutes, the broth will be a bit lighter but still good.

What to serve it with

  • Steamed white rice
  • Korean pickled vegetables
  • Hot green tea

Storage

This soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the rice, for up to 2 months. Reheat it gently over low heat, adding a splash of water if the broth has thickened too much.

Questions about this dish

Can I use a different seaweed instead of wakame?

Finely cut kombu can work, but the flavor will be a bit stronger. Wakame stays the best choice since it's mild and expands a lot while cooking.

Can I make this soup ahead of time?

Yes, it actually tastes better reheated the next day once the flavors have mingled. Make the soup without the rice, and cook the rice fresh when you're ready to serve.

What cut of beef can replace chuck?

Short ribs or shank work just as well, as long as it's a braising cut that turns tender with a long simmer. Skip naturally tender cuts like filet, they'd dry out instead.

Is this soup good for kids?

The briny taste and raw garlic can be a bit much for young kids, so this one leans more toward adults. You can cut back on the garlic and blend the seaweed finely if you want to serve it to the whole family.

How long does it take to make a beef and seaweed soup with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef and seaweed soup with rice?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef and seaweed soup with rice cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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