Seaweed soup - Mi yeok guk 미역국

Seaweed soup is simple to prepare, convenient and nutritious.

It is commonly cooked with beef. You can also make seaweed soup with shellfish clams or fish. You can add sliced potatoes too.

I cooked seaweed soup with fish (I think you can use any chunks of fish except freshwater fish). I used a type of flatfish (the fish has both eyes on one side of its body, the top side is black and the bottom side is whitish in color - photo below shows the whitish side). When I buy this fish, I usually clean it, cut into portion chunks and freeze.

Ingredients (serves about 2 - 3)
Dried seaweed 10g
Minced/crushed garlic 2 cloves
Soya sauce/beef dashida 3/4 to 1 tbsp (adjust to taste)
Fish about 150g
Sesame oil 1/2 tbsp
Water 4-5 cups


Soak the dried seaweed in water until it softens.


Drain and wash the seaweed. Cut the seaweed into manageable edible sizes


Heat up a little sesame oil in a cooking pot (as for me, i like to use claypot for almost everything).
Add garlic and stirfry a little , add cut seaweed and stirfry some more maybe a minute or two, under high heat.


I use a stainless steel tablespoon to stirfry and to taste the soup


Add water.


Took out this fish chunk from the freezer to add to the soup


Add fish to soup


Continue on high heat until it boils like this.


Turn to medium heat and add beef dashida (or soya sauce gukganjang). You can also use salt.


Continue cooking until fish is cooked.

Turn off heat

Add a little sesame oil and serve (with rice and side dishes).