Easy Korean Seaweed Soup with Beef & Pollock – No Stir-Frying Needed!

When you think of Korean seaweed soup (Miyeokguk), it’s often associated with birthdays and special occasions. But what if I told you that you could make a rich, deep-flavored Miyeokguk without stir-frying, and it still tastes like grandma’s cooking? This Beef & Pollock Miyeokguk recipe is all about simplicity — clean flavors, no-fuss cooking, and wholesome ingredients. Perfect for busy days when you want something nourishing but don’t want to spend hours in the kitchen.

With dried seaweed, tender beef slices, and a secret umami boost from dried pollock (hwangtae), this recipe brings together all the comforting elements of traditional Korean home meals. Best part? You just toss everything into a pot and let it simmer.

If you’re looking for an easy go-to Korean soup that warms you up from the inside out, this is it.

OTOKI Dried Seaweed 8.82 oz (250 g)

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Ingredients:

• Dried Seaweed (Miyeok) – 15g

• Dried Pollock Strips (Hwangtaechae) – 20g

• Beef for Soup (Chuck/Brisket) – 200g

• Anchovy & Kelp Broth Tablets – 2 pcs

• Water – 1.5 liters (including 200ml pollock soaking water)

• Minced Garlic – 1 tbsp (15ml)

• Fish Sauce – 1 tbsp (15ml)

• Ground Black Pepper – to taste

Instructions

1. Prepare the Ingredients

• Soak Seaweed (Miyeok): Soak 15g of dried seaweed in plenty of water for 20–30 minutes until soft. Rinse well, squeeze out water, and cut into bite-sized pieces.

  
  

  

  

  

  

  

Pulmuone Dried Seaweed – 100 g (3.6 oz)

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• Prepare Beef: Rinse 200g of soup-cut beef (chuck or brisket) to remove blood. Lightly pat dry with kitchen towels.

  

• Handle Dried Pollock (Hwangtaechae): Soak 20g of dried pollock in 250ml water for 10 minutes. Squeeze out water, but keep the soaking liquid. Remove bones and shred pollock into thin strips.

  

  

  

Choripdong Dried Pollock Sliced 8 oz (230g)

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2. Build the Broth

• Place beef, soaked seaweed, and pollock into a large pot.

  

• Pour in 1.3 liters of fresh water, along with the reserved 200ml pollock soaking water, making a total of 1.5 liters.

  

• Add 2 anchovy & kelp broth tablets.

  

Chung Jung One Instant Soup Stock Seafood Flavor 10.58oz (300g)

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• Bring to a boil over medium heat. As the broth comes to a boil, foam will form — don’t skim it off right away. Stir it into the broth for added flavor.

  

3. Season and Simmer

• Add 1 tablespoon minced garlic and 1 tablespoon fish sauce.

  

• Reduce the heat to medium-low.

• Cover loosely and simmer for about 30 minutes until the beef is tender and the broth is rich.

• If using, you can substitute the fish sauce with soup soy sauce or anchovy extract depending on preference.

Three Crabs (Viet Huong) Fish Sauce 24 fl oz (682ml)

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Sempio Soy Sauce Jin S 57.48 FL OZ (1700ml)

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4. Final Adjustments

• As it simmers, beef fat will render into the broth, giving it a naturally rich and nutty flavor.

• If the broth reduces too much, add hot water to adjust.

• Taste and adjust seasoning with fine sea salt.

• Finish with a dash of ground black pepper.

  
  

  

  
  

5. Ready to Serve

Serve hot in a large bowl with a side of rice. You’ll get a deep, clean taste that feels light but is packed with umami richness. Perfect for birthdays, postpartum recovery, or just a cozy meal at home.

Egojang Dried Pollack Seaweed Soup – 4.9 oz (140 g)

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Why This Recipe Works:

• No stir-frying: Save time and skip the oil — the broth stays light and refreshing.

• Dried Pollock (Hwangtae): Adds a subtle sweet-savory depth.

• One-pot method: Everything simmers together, bringing out maximum flavor with minimal effort.

• Perfect for any meal: Light enough for breakfast, hearty enough for dinner.

  
  

Looking for more simple and delicious Korean recipes like this?👉 Check out more Quick & Easy Recipes here