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Miyeok-guk[1] (미역국) or seaweed soup[1] is a Korean soup whose main ingredient is miyeok, or seaweed.

Alternative names Seaweed soup
Type Guk
Place of origin Korea
Main ingredients Wakame
Cookbook: Miyeok-guk  Media: Miyeok-guk
Korean name
Hangul 미역국
Revised Romanization miyeok-guk
McCune–Reischauer miyŏk-kuk
IPA [mi.jʌk̚.k͈uk̚]



Miyeok-guk ingredients typically include a mussel based broth, anchovy, beef, clams or oysters, soy sauce, sesame oil, garlic, onions, scallions, salt, roasted sesame seeds, and dried or pickled shrimps.


To prepare miyeok-guk, dried miyeok is soaked in cold water until soft. It is then washed and boiled in an anchovy stock with shellfish or beef, and lastly seasoned with soy sauce, minced garlic and sesame oil.


Miyeok-guk is traditionally consumed by Korean women after giving birth. Miyeok is rich in calcium and iodine, nutrients that in the Korean culture are believed to be important for pregnant and/or nursing mothers.[2] Miyeok-guk is traditionally eaten for breakfast on birthdays, as a celebration of one's mother. As part of birthday celebrations, guests are served miyeok-guk along with rice cakes and other traditional foods. Miyeok-guk is also eaten outside of special occasions during the rest of the year. It is a very common side dish served with rice.

Health BenefitsEdit

Seaweed is a good source of vitamin K, an essential vitamin, which is an important factor in blood-clotting. Eating 미역국 that contains a cup of seaweed enables one to absorb around 22% of the recommended daily vitamin K requirement for women and 29% of the recommended daily vitamin K requirement for men.

See alsoEdit


  1. ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-16. Lay summary. 
  2. ^ (in Korean) Miyeokguk at Doosan Encyclopedia

External linksEdit