Korean Seaweed Soup
Print Recipe
0 from 0 votes

Korean Seaweed Soup

In Korea, we eat this Korean Seaweed Soup on our birthdays. Simple, delicious and part of Korean culture! 
Course: Easy
Servings: 2 people


  • Dried Seaweed - 1/2 cup
  • Beef - 150 grams

Seasoning Beef

  • Soup soy sauce - 1 Tablespoon
  • Sesame oil - 1 teaspoon
  • Black pepper - few shakes

Soup seasoning

  • Sesame oil - 1 teaspoon
  • Water - 3 cups
  • Soup soy sauce - 1/2 Tablespoon
  • Salt - 3 shakes
  • Minced garlic - 1/2 Tablespoon


Prep Ingredients

  • Put dried seaweed in a mixing bowl. Place some water in the bowl and let the pieces hydrate for 15 minutes. Drain seaweed. (If you bought uncut seaweed, cut them into bite-sized piece).
  • Cut beef into bite-sized pieces.

Build Soup Base

  • Take out a large pot. Place meat in. Season with soup soy sauce, sesame oil, black pepper. Then put it on a medium-high heat and cook the meat.
  • Cook the meat until most of the red is gone. Then add the seaweed into the pot.
  • Add 1 teaspoon of sesame oil. Cook and stir around for 2 minutes.

Finish Soup

  • After 2 minutes, add 3 cups of water into the pot.
  • Once the soup starts to reboil, add soup soy sauce and salt.
  • Let it cook on a gentle simmer (medium-low heat) for 10 minutes.
  • After 10 minutes, place minced garlic in. Then let it cook for 5 additional minutes.
  • You're finished. Eat with rice!


  • Follow the measurements carefully on this recipe. This broth is light and simple - so its easy to overpower or underseason with ingredients.