Korean · lunch, dinner

Miyeokguk (Korean Seaweed Soup with Beef)

Name: Miyeokguk (Korean Seaweed Soup with Beef)
Total time: 95 min
Cuisine: Korean
Ingredients: 16 g (½ oz) dried miyeok (sea mustard seaweed), soaked in cold water for 30 minutes; 8 cups water; 1 lb (454 g) beef brisket, cut into thin, small pieces; 4 garlic cloves, minced; Fish sauce: 1 tbsp plus 2 tsp fish sauce; 2 tsp toasted sesame oil

Miyeokguk (Korean Seaweed Soup with Beef) — from Maangchi's cooking video

Watch how it’s made · 10:09

Video by Maangchi on YouTube · Open on YouTube

95 minServes 3389 kcal a serve

Low carb (6.2 g net carbs) but not keto: 58% of the energy is from fat, and keto meals get about 60% or more
Gluten-free ingredients
Dairy-free
Nut-free

Contains: Fish, Sesame. Check labels on stock, sauces and spice mixes.

Each serve has about 110 g of beef brisket, giving about 34 g of protein and plenty of zinc and vitamin B12, in a light seaweed broth with no added sugar.

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Ingredients 6

16 g (½ oz) dried miyeok (sea mustard seaweed), soaked in cold water for 30 minutes
8 cups water
1 lb (454 g) beef brisket, cut into thin, small pieces
4 garlic cloves, minced
Fish sauce: 1 tbsp plus 2 tsp fish sauce
2 tsp toasted sesame oil

Method

Tap a time to watch that step in the video.

Soak the dried miyeok in cold water for 30 minutes. Rinse, squeeze out the excess water and cut it into bite-size pieces. 1:52
Put the miyeok in a large, heavy pot with 8 cups of water, cover and boil over medium-high heat for about 12 minutes. 3:07
Add the thinly sliced brisket, turn the heat down to medium, cover and simmer for 40 minutes. 5:41
Stir in the garlic and fish sauce and cook 10 minutes more, until the beef is tender. 6:28
Turn off the heat, stir in the sesame oil and serve hot. 7:40

Tip. Maangchi serves it with rice, kimchi and other side dishes. For a seafood version swap the beef for fresh mussels or clams. Keeps up to 4 days in the fridge.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 3

Energy389 kcal1,630 kJ

Protein34 g68% of a day

Fibre0.4 g1% of a day

Carbohydrate6.5 g6.2 g net · 0.8 g sugars2% of a day

Fat25 g8.9 g saturated32% of a day

Sodium1,300 mg56% of a day

Where the energy comes from one serve

Net carbs 6%
Protein 35%
Fat 59%

Very low carb: under 10% of the energy is from carbs.

One serve has about 56% of a day’s sodium. Use less salt, stock or sauce, or a reduced-salt version, to bring it down.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin B12 High120%

2.9 µg a serve, mostly from beef brisket (98%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Zinc High75%

8.2 mg a serve, mostly from beef brisket (97%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Selenium High47%

26 µg a serve, mostly from beef brisket (96%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Folate High29%

118 µg a serve, mostly from dried miyeok (89%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B6 High25%

0.4 mg a serve, mostly from beef brisket (80%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Magnesium High24%

99 mg a serve, mostly from dried miyeok (58%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Iron High23%

4.2 mg a serve, mostly from beef brisket (68%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Omega-3 Source10%

0.2 g a serve, mostly from dried miyeok (60%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Show the other 7

Potassium8%

400 mg a serve, mostly from beef brisket (82%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Calcium8%

100 mg a serve, mostly from dried miyeok (80%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin E6%

0.9 mg a serve, mostly from dried miyeok (58%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin K4%

5 µg a serve, mostly from dried miyeok (57%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin C3%

2.9 mg a serve, mostly from dried miyeok (55%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin A1%

9.6 µg a serve, mostly from dried miyeok (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin D1%

0.1 µg a serve, mostly from beef brisket (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by Maangchi; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.