This Korean Seaweed Soup recipe is inspired by the ones I’ve tasted at Korean restaurants. Honestly, I prefer Korean seaweed over Chinese seaweed. Interestingly, Korean Seaweed Soup is traditionally eaten on birthdays.
This version is not the traditional method of making Korean seaweed soup—I’ve adapted the recipe to suit my personal taste. It uses a quick-boil method and takes less than 15 minutes to prepare. Since it’s a quick-boil soup, I added chicken and chicken stock to make it more flavourful. You can also substitute the chicken with pork, beef or tofu if you prefer.
This seaweed soup is not only healthy but also incredibly flavourful, and it pairs well with any meal.
The soup has a naturally sweet taste from the meat and chicken stock, combined with the umami savouriness from the Korean seaweed. The texture is light and smooth, while the seaweed adds a pleasantly soft, slippery, chewy and slightly crunchy bite.
What is Korean Seaweed (Miyeok)?
Korean seaweed, known as miyeok, is a dried edible seaweed commonly used in Korean soups, salads, and side dishes. It turns soft, chewy, and slightly slippery once rehydrated.
Miyeok expands significantly when soaked, so you only need a small amount for cooking. It has a savoury, slightly briny taste that complements the natural sweetness of broth or meat.
Why you’ll love this recipe?
Quick and Easy – Ready in under 15 minutes with minimal prep.
Nutritious and Healthy – High in minerals and light on the stomach.
Naturally Flavourful – Umami-rich broth with clean, simple ingredients.
Flexible – Use chicken, beef, pork, or tofu depending on your preference.
Comforting and Light – Perfect as a side dish or light meal on its own.
Make it into a one-pot meal – Add some noodles or rice to make it into a balanced one-pot meal.
If you love this Korean Seaweed Soup Recipe, you might also like my Daikon Radish and Meatball Soup Recipe.
Cooking Tips for Korean Seaweed Soup Recipe:
Use Just a Small Amount of Seaweed
Dried seaweed expands a lot after soaking.
Soak and Squeeze
Soak the dried seaweed for about 5 minutes until soft, then gently squeeze out the excess water before chopping.
Slice the Meat Thinly
Thin slices cook quickly and stay tender. Slice against the grain for better texture.
Sauté the Seaweed First
Lightly sautéing seaweed with garlic and ginger before boiling helps bring out its aroma and deepen the flavour.
Adjust the Seasoning at the End
If using salted chicken stock, you may not need extra salt. Always taste before seasoning.
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Print Recipe for Korean Seaweed Soup Recipe:
Korean Seaweed Soup Recipe
Ingredients
- 400 gram chicken meat 400克鸡肉
- 8 grams dried korean seaweed 8克韩国干海藻
- 1 litre chicken stock 1升鸡汤
- 2 cloves garlic 2瓣蒜，切丁 roughly chopped
- 2 slices ginger 2片姜
Instructions
Prepare the seaweed
- Rinse the dried seaweed and soak it in water for about 5 minutes, or until soft. Squeeze out the water and chop into smaller pieces.
Slice the meat
- Thinly slice your meat of choice. Slice against the grain to keep it tender.
Sauté the aromatics and seaweed
- In a pot, heat a bit of oil and sauté the garlic and ginger until fragrant. Add the soaked seaweed and sauté until fragrant.
Add stock and boil
- Pour in the chicken stock and bring it to a boil.
Add the meat
- Once boiling, add the sliced chicken (or meat) and spread it out so it doesn’t clump. Cook for 2–3 minutes until the meat is just cooked through.
Season and serve
- Taste and season with salt and pepper as needed. Serve hot.
Notes
-
Use Just a Small Amount of Seaweed –
Dried seaweed expands a lot after soaking. -
Soak and Squeeze –
Soak the dried seaweed for about 5 minutes until soft, then gently squeeze out the excess water before chopping. -
Slice the Meat Thinly –
Thin slices cook quickly and stay tender. Slice against the grain for better texture. -
Sauté the Seaweed First –
Lightly sautéing seaweed with garlic and ginger before boiling helps bring out its aroma and deepen the flavour. -
Adjust the Seasoning at the End –
If using salted stock, you may not need extra salt. Always taste before seasoning.