Seaweed Soup with Radish and Beef (Miyeokguk)

Introduction

Warm, comforting, and rich with cultural tradition, Miyeokguk—Korean seaweed soup—is a staple in Korean households. It’s often served to celebrate birthdays or as a postpartum recovery dish, symbolizing health and renewal. This version brings together tender beef, crisp radish, and the nourishing texture of soaked seaweed for a bowl that’s light yet satisfying.

Whether you’re familiar with Korean cooking or exploring new flavors, this soup is easy to love.

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Why I Love This Recipe

Miyeokguk isn’t just soup—it’s soul food with meaning. I love how it transforms simple pantry staples into a bowl that feels healing and intentional. The seaweed is soft and mineral-rich, while the radish adds subtle sweetness, and the beef brings savory depth.

It reminds me of the Southern comfort in our Cajun Chicken Sausage Gumbo or the warmth in Easy Turkey Wings—recipes passed through families to nourish, comfort, and celebrate.

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Ingredients

• 1 cup dried seaweed (miyeok)
• 2 cups water
• ½ cup sliced beef (flank, brisket, or stew meat work well)
• 1 large radish, sliced (Korean radish or daikon)
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp sesame oil
• 2 tbsp soy sauce (optional, for added umami)

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Ingredient Notes and Swaps

• Seaweed: Dried miyeok can be found in Asian groceries—soak it thoroughly to soften and remove bitterness.
• Beef Alternatives: Swap in chicken, tofu, or mushrooms for different protein variations.
• Radish: Korean radish (mu) is ideal, but daikon is a great substitute.
• Flavor Boost: Add anchovy broth or beef broth for a richer base.

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Instructions

1. Soak the Seaweed

• Rinse the dried seaweed and soak in water for 30 minutes.
• Drain, squeeze gently, and cut into bite-sized pieces.

2. Sauté the Base

• In a large pot, heat sesame oil over medium heat.
• Add minced garlic and cook until fragrant.
• Stir in sliced beef and cook until browned.

3. Add Radish and Simmer

• Add sliced radish to the pot and stir-fry for 2–3 minutes until slightly softened.

4. Build the Soup

• Add the soaked seaweed, 2 cups of water, salt, and pepper.
• Stir and bring to a boil. Lower the heat and simmer for 10–15 minutes until all ingredients are tender and the flavors meld.

5. Season and Serve

• Taste and adjust seasoning. Add soy sauce if desired for extra umami.
• Serve hot, ideally with a side of steamed rice.

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Tips for Success

• Don’t skip the soak: Properly rehydrating seaweed is key for both flavor and texture.
• Use fresh garlic and sesame oil for depth of flavor—no shortcuts here!
• Simmer gently to avoid overcooking the beef or making the seaweed mushy.

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Serving Suggestions and Pairings

Seaweed soup shines on its own or as part of a simple, nourishing meal. Pair with:

• A bowl of rice and Easy Turkey Wings for a Korean-Southern fusion vibe
• A light side salad and a glass of Blueberry Lemonade for contrast
• Tomato Skillet with Okra for a veggie-packed dinner pairing
• Chicken Enchiladas if you’re serving a varied table

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Storage and Leftovers

• Fridge: Store in a sealed container for up to 3 days.
• Freezer: Freeze cooled soup in portions for up to 1 month.
• Reheat gently on the stove to preserve the seaweed’s texture.

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More Comforting Recipes You’ll Love

Warm your soul with these tried-and-true favorites:

• Cajun Chicken Sausage Gumbo – rich and spicy
• Easy Turkey Wings – fall-apart tender
• Tomato Skillet with Okra – quick and flavorful
• Chicken Enchiladas – creamy, spicy, and family-approved

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Final Thoughts

Seaweed Soup with Radish and Beef is a bowl of comfort steeped in Korean tradition. Whether you’re marking a birthday or just craving something cozy, it offers both nourishment and depth. Try it once and it might just become your favorite soup for soul-soothing days.

Made it? Let us know how it turned out—tag @chefmaniac and share your spin!