Korean-style seaweed soup

    40 min

    This is the recipe for Korean-style (brown) seaweed soup. It's a traditional birth dish in Korea and every women who gives birth eats this soup because they believe that seaweed soup helps their milk production. Look for dried seaweed in Asian supermarkets or buy online.

    26 people made this

    Serves: 4 

    • 30g dried (brown) seaweed
    • 1 dessertspoon of sesame oil
    • 100g very thinly sliced fillet steak
    • Salt
    • 4 teaspoons soy sauce
    • 1 teaspoon very finely chopped garlic
    • 1 1/2 litres (2.5 pints) of cold water

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Soak seaweed in water until it becomes soft, then drain and cut into 2.5cm pieces.
    2. In a medium pot, heat sesame oil over medium heat. Add beef, pinch of salt and 1 tsp soy sauce. Fry for one minute.
    3. Add seaweed, remaining soy sauce and stir-fry gently again for another minute.
    4. Pour in enough water to cover ingredients; bring to a boil.
    5. When it is boiling, add garlic and rest of water.
    6. Simmer for 30 minutes, then serve.

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    Reviews in English (49)


    containing seaweed is a great idea and this dish and its background are amazing. thanks loads for uploading this dish  -  10 Nov 2013


    A note to "ivyguppy." The recipe calls for real dried seaweed. Seaweed is perishable and can easily become “slimy,” which is why it is often sold dried. You soak it not only to reconstitute it, but also to rinse off some of the salt. I recommend soaking and rinsing it twice. “Nori” seaweed is bits of seaweed that is pressed together to make the “sushi” sheets. That is why when you used it, it immediately fell apart like tissue paper. For my taste, I like to add a little more meat and sometimes I like to add tofu. Don’t be tempted to “spice it up.” Not everything Korean is meant to be spicy. I am 1/2 Korean and when I gave birth to my twins, my Mom made me a huge pot. I didn't know it was tradition to make/eat seaweed soup for new Moms. Although I had had the soup a million times before, after giving birth...the soup had never tasted better. I can’t explain it, but it was like chicken noodle soup for soul. It has remained a favorite comfort food. I asked my Mom why it was good for me , and she said…in her Korean accent…”It just is.”  -  31 Dec 2006  (Review from Allrecipes US | Canada)


    A note about seaweed: A fair amount of times, I use wakame. It is easy since it is small pieces. However, the traditional way is to use "Dried Seaweed". It is dried seaweed in whole strips; it isn't easy to cut up, and it leaves flakes to clean. I'd cut up the portion you want to use and put it in water. After you transfer it to pot, you can cut it up with a scissor. Some variations: Add chopped/minced clams. Use some beef or chicken broth replacement for some water. (I usually do about 1/2 and 1/2, but I think some recipes use very small portions of the broth.) Add tofu. As another noted, use bone marrow to boil in water instead of plain water. Use thin wedges of onion also.  -  04 Apr 2007  (Review from Allrecipes US | Canada)