Billy Law's recipe for seaweed and beef soup

Going Out | Food + Drink

Billy Law's recipe for seaweed and beef soup

Billy Law shares his recipe for the nourishing miyeok guk, or what’s sometimes called seaweed and beef soup
Billy Law26 February 2025
Going Out

This nourishing soup is associated with birth in Koreanculture: it’s often eaten on birthdays and is traditionally made for new mums to replenish the body. As well as the fortifying beef, miyeok seaweed – wakame in Japanese cooking – is rich in umami flavour and essential nutrients.

Serves 4–6

Ingredients

  • 40 g dried wakame Seaweed
  • 150 g gravy beef, brisket or shank, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons soy sauce

Method

  1. Soak the dried seaweed in a large bowl of cold water for 30 minutes. Drain and rinse under cold running water two or three times, rubbing the seaweed with your hands to remove any excess salt. Drain and squeeze out as much water as possible.
  2. You should have about 120 g seaweed once it has been rehydrated. Cut the seaweed into bite-sized pieces and set aside.
  3. Combine the sliced beef and 2.5 litres of water in a large stockpot and bring to a rolling boil over high heat. Skim off any impurities that rise to the surface.
  4. Reduce the heat to medium–low, cover with a lid (leaving it slightly ajar) and simmer for 30 minutes.
  5. Add the chopped seaweed, garlic and soy sauce and simmer for a further 10 minutes, until the beef is tender. Taste and adjust the seasoning if necessary.
  6. Divide the soup among bowls and serve.

Cook Korea! by Billy Law (Smith Street Books, £27)

Smith Street Books

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Korean
Seaweed
Soup
culture