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Healthy Kim Ho Yoon Miyeok-guk (Easy Korean Seaweed Soup)

Make Healthy Kim Ho Yoon Miyeok-guk at home with this easy Korean seaweed soup recipe. High-protein, comforting, and perfect for everyday meals.
😽 Seouler
😽 Seouler0 mins read

Few Korean dishes are as comforting and meaningful as Miyeok-guk (Korean Seaweed Soup). While many people know it as Korea's famous birthday soup, it's also a nourishing everyday meal enjoyed throughout the year.

This recipe is inspired by Chef Kim Ho-yoon, who shares a cleaner and more refined approach than the traditional method. Instead of sautéing seaweed in oil, he gently cooks it using its own moisture before adding a rich homemade beef broth. The result is a lighter soup with a deep, natural flavor.

If you'd like to see the chef's original cooking technique, be sure to watch his YouTube video after reading this recipe.

Healthy Kim Ho Yoon Miyeok-guk 


Table of Contents

Why You'll Love This Recipe

  • Clean, comforting Korean beef broth with rich natural flavor.
  • High in protein and naturally satisfying.
  • Uses simple ingredients that are easy to find outside Korea.
  • A lighter version than many traditional seaweed soup recipes.
  • Perfect for birthdays, meal prep, or a cozy everyday meal.

Ingredients (4 Servings)

Soup

  • 30 g dried seaweed (miyeok)
  • 300 g beef
  • 1/2 onion
  • 2 L water
  • 7 g salt
  • 2 tbsp tuna extract (Korean tuna sauce)
  • 50 ml soju or dry white wine
  • 1.3 tbsp dark soy sauce
  • 1/2 tbsp minced garlic
  • 1/2 tbsp perilla oil

Step-by-Step Instructions

  1. Soak the dried seaweed in 500 ml of water with 2 g of salt for about 30 minutes until fully rehydrated.
  2. Place the beef in cold water briefly to help remove excess blood and solidify some of the surface fat.
  3. Score half an onion with a knife but keep it whole.
  4. Add 1 liter of water and the beef to a large pot and bring it to a boil.
  5. Once boiling, skim off the foam and simmer for about 45 minutes to create a clean beef broth.
  6. Add the soju or dry white wine to remove any remaining beef odor.
  7. Rinse the soaked seaweed several times under cold water until most of the excess color is washed away.
  8. Season the beef broth with the tuna extract.
  9. Place the seaweed into another pot and sauté it using only its remaining moisture.
Cooking Tip:
Unlike many traditional recipes, Chef Kim Ho-yoon does not sauté the seaweed in oil. Cooking it with its own moisture creates a cleaner, lighter broth while preserving the natural flavor of the seaweed.
  1. Once most of the moisture has evaporated, add a small amount of water.
  2. Add the remaining 1 liter of water along with the scored onion, then simmer for about 15 minutes.
  3. Stir in the dark soy sauce.
  4. Add the remaining salt to taste.
  5. Pour the prepared beef and beef broth into the soup and simmer for a few more minutes.
  6. Remove the onion.
  7. Add the minced garlic if you enjoy a stronger garlic flavor.
  8. Finish with a drizzle of perilla oil before serving.

Healthy Changes from the Original Recipe

This recipe was already designed as a wholesome Korean home-cooked meal, so only minimal changes were needed.

Seaweed Is Cooked Without Oil

Instead of sautéing the seaweed in oil, Chef Kim Ho-yoon cooks it using its own moisture. This technique creates a cleaner, lighter broth while allowing the natural flavor of the seaweed to shine.

Slow-Simmered Beef Broth

Preparing the beef broth separately produces a deeper, cleaner flavor without relying on excessive seasoning.

Natural Umami

A whole onion gently flavors the broth, adding natural sweetness and depth without artificial flavor enhancers.

A Better Rice Choice

If you'd like to enjoy this soup with rice, serving it with konjac brown rice instead of white rice makes for a more balanced meal.

Healthy Changes from the Original Recipe

This version stays true to Chef Kim Ho-yoon's clean and comforting seaweed soup while making a few practical adjustments for home cooks outside Korea.

  • Rice wine is replaced with dry white wine or Korean soju, which are often easier to find internationally.
  • Lean beef is recommended to reduce excess saturated fat while maintaining a rich broth.
  • The soup relies on beef stock, tuna extract, and naturally sweet onion instead of excessive seasoning.
  • Serve with a smaller portion of rice—or cauliflower rice or konjac brown rice—for a lower-carb Korean meal.

Estimated Nutrition (Per Serving)

  • Calories: approximately 290 kcal
  • Protein: 27 g
  • Carbohydrates: 7 g
  • Fat: 16 g
  • Fiber: 2 g
  • Sodium: approximately 950 mg

Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.

Korean Food Culture

Miyeok-guk (Korean seaweed soup) is one of Korea's most meaningful traditional dishes. Koreans commonly eat it on birthdays because mothers are traditionally served seaweed soup after childbirth, making it a symbol of gratitude and family.

It is also enjoyed as a nourishing everyday soup thanks to its simple ingredients, comforting flavor, and high protein content.

Who Is Chef Kim Ho-yoon?

Chef Kim Ho-yoon, also known as Kitchen Boss, is recognized in Korea for teaching reliable Korean home cooking with professional techniques that anyone can follow.

Rather than relying on expensive ingredients, he focuses on understanding why each cooking step matters. His version of miyeok-guk demonstrates how small technique changes can create a much cleaner and deeper-tasting broth.

Helpful Cooking Tips

Don't Skip Washing the Seaweed

After soaking, rinse the seaweed thoroughly until the water darkens. This helps create a cleaner broth and removes excess surface residue.

Simmer the Beef Gently

A slow simmer keeps the broth clear while allowing the beef to become tender and flavorful.

Remove the Onion Before Serving

The whole onion adds natural sweetness while cooking. Removing it before serving leaves the soup clean and light without overpowering the seaweed.

Watch the Original Recipe

This healthier version is inspired by Chef Kim Ho-yoon's YouTube recipe with several practical modifications for international home cooks.

If you'd like to learn the chef's original techniques and see the complete cooking process, be sure to watch his original video.

Frequently Asked Questions

Can I use frozen seaweed?

Yes. Frozen seaweed works well, although dried seaweed is more traditional and easier to store.

Can I use something other than beef?

Yes. Besides beef, fresh clams such as littleneck clams add wonderful flavor and are another popular Korean variation.

Why isn't the seaweed sautéed in oil?

Chef Kim Ho-yoon's method uses the seaweed's own moisture first before adding water. This creates a lighter, cleaner broth while still developing rich flavor.

Can I prepare this in advance?

Absolutely. Miyeok-guk often tastes even better the next day after the flavors have blended.

Is this recipe low carb?

Yes. The soup itself is naturally low in carbohydrates. For an even lower-carb meal, serve it with cauliflower rice or konjac brown rice instead of regular rice.

Final Thoughts

Healthy Korean Miyeok-guk proves that comfort food doesn't need to be complicated. Inspired by Chef Kim Ho-yoon's thoughtful cooking techniques, this version keeps the broth rich, clean, and deeply satisfying while using ingredients that are easy to find outside Korea.

Whether you're celebrating a birthday, looking for a nourishing meal, or simply exploring authentic Korean home cooking, this seaweed soup is a timeless recipe worth adding to your kitchen.



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