Savory Sogogi Miyeok Guk (Seaweed Soup with Beef) in 25 Minutes
A 5- to 6-serving seaweed soup with beef, made by thoroughly sautéing beef brisket and wild sea mustard to coax out rich umami.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a hearty soup made by sautéing thick wild sea mustard and beef brisket, then simmering them thoroughly. Seasoned with tuna extract sauce for added umami and simmered gently, it yields a clean, comforting, and deeply flavorful broth without being overpowering.
- Servings
- 5–6 servings
- Cook time
- 25 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried seaweed (miyeok)50 g
- Beef250 g (brisket)
- Perilla oil (or toasted sesame oil)2 tbsp
- Water10 cups
Meat marinade
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek) (or yondu (vegetable seasoning essence))2 tbsp
- Salt1/2–1 tsp
- Wild sea mustard is thick, so it takes a bit longer to soak; usually after 30 minutes, it will expand to about 3 times its volume and feel tender, which means it is well soaked. Standard bagged seaweed from the grocery store softens sufficiently in about 10 minutes.
- Wild sea mustard has rock residue and impurities stuck to its surface, so you need to scrub it vigorously by hand and wash it several times. Standard bagged seaweed from the grocery store only needs a light rinse.
- Press the beef firmly with paper towels to remove the blood.
Steps
Prepare the ingredients
This is 50 g of thick wild sea mustard typically given to postpartum mothers.
For the beef, I bought brisket cut into bite-size pieces.
Soak the seaweed
Wild sea mustard is thick, so it takes a bit longer to soak.
Usually after 30 minutes, it will expand to about 3 times its volume, and when the seaweed feels tender, it is well soaked.
Standard bagged seaweed from the grocery store softens sufficiently in about 10 minutes.
Clean and prep the ingredients
Wild sea mustard has rock residue and impurities stuck to its surface, so you need to scrub it vigorously by hand and wash it several times.
Standard bagged seaweed from the grocery store only needs a light rinse.
Press the beef firmly with paper towels to remove the blood.
Sauté the beef and seaweed
In a pot, drizzle 2 tbsp of perilla oil or toasted sesame oil, add the beef along with 1 tbsp of soup soy sauce and 1 tbsp of mirin, and stir-fry thoroughly.
As the beef cooks and releases its juices, add the seaweed as well and sauté for about 5 minutes until the seaweed becomes soft and supple.
Since the bottom can scorch, stir-fry while adding small splashes of water as needed; sautéing stiff wild sea mustard thoroughly like this turns it tender and coaxes out its nutrients, yielding a rich seaweed soup.
Pour in 10 cups of water, and...
Simmer
Add 1 tbsp of soup soy sauce and 2 tbsp of tuna extract sauce, then bring to a boil.
I season the broth with tuna extract sauce for umami, but if you use anchovy broth or kelp broth instead of water, you can simply season with soup soy sauce or salt alone instead of tuna extract sauce.
Once the soup comes to a rolling boil, lower the heat and simmer gently for at least 20 minutes.
Taste the broth and check the texture of the seaweed, adjusting the simmering time to achieve your preferred softness.
At the very end, adjust any remaining seasoning with salt.
Finish
Sogogi miyeok guk is ready.
When made with wild sea mustard, the thick seaweed offers a wonderfully soft chew that makes eating the soup solids truly delightful.
The broth is deeply infused with the essence of beef and seaweed, delivering incredible umami.
Even when kept and reheated over time, it does not easily turn mushy, and the broth becomes even richer.
I like to eat more than half the seaweed and beef first, then stir in rice and top it with kimchi—it is fantastic.
Ppunwife's tips
- Since the bottom can scorch, stir-fry while adding small splashes of water as needed; sautéing stiff wild sea mustard thoroughly like this turns it tender and coaxes out its nutrients, yielding a rich seaweed soup.
- If you use anchovy broth or kelp broth instead of water, you can simply season with soup soy sauce or salt alone instead of tuna extract sauce.
FAQ
Can I use regular commercial bagged seaweed instead of wild sea mustard?
Yes, you can use regular bagged seaweed. Unlike wild sea mustard, you only need to soak it for about 10 minutes and rinse it lightly before cooking.
How can I season the broth if I do not have tuna extract sauce?
You can add Yondu liquid seasoning instead of tuna extract sauce, or use anchovy broth or kelp broth instead of water and season with just soup soy sauce or salt.
What should I do if the bottom of the pot scorches while sautéing the seaweed and meat?
If the bottom looks like it is about to burn, pour in tiny splashes of water as you go and continue sautéing thoroughly until the seaweed softens.
