Introduction
In Korean food culture, miyeok-guk (미역국) is more than a simple soup. Seaweed soup is eaten by mothers after giving birth — seaweed is rich in iodine and calcium, nutrients traditionally associated with postpartum recovery. Because of this, Koreans eat miyeok-guk on their birthdays as a way of remembering and thanking their mothers for bringing them into the world.
In Our Blues (우리들의 블루스), the drama's setting in Jeju's coastal communities brings to mind the island's own version — sea urchin miyeok-guk, made with fresh sea urchin harvested by haenyeo divers. Sea urchin is difficult to find outside Korea, but the home-style beef version is a more practical way to understand miyeok-guk as a common Korean family soup.
About This Dish
Beef miyeok-guk is made with dried seaweed (미역, miyeok), tender slices of beef, and a simple soy-based seasoning. The seaweed is soaked and sautéed briefly in sesame oil before the broth is added, which gives the soup its characteristic depth of flavor. It is a mild, nourishing soup — not spicy, not heavy — and one of the most recognized home-cooked Korean dishes.
Dried miyeok is available at Korean grocery stores and many Asian supermarkets, making this one of the more accessible Korean soups to prepare outside Korea.
Finished Dish Preview
Ingredients
Serves 2–3
| Ingredient | Amount | Notes |
|---|---|---|
| Dried miyeok (seaweed) | 15g | Expands 8–10x when soaked. 15g dry yields about 150g soaked. |
| Beef (brisket or sirloin) | 100–150g | Thinly sliced or cut into small strips. Brisket gives a richer broth; sirloin is leaner and cooks faster. |
| Sesame oil | 1 tbsp | Used for sautéing — important for flavor |
| Soy sauce | 1–2 tbsp | Korean soup soy sauce (국간장) is traditional, but regular soy sauce works |
| Garlic | 2 cloves, minced | |
| Water | 1 litre | Adjust to preferred broth concentration |
| Salt | To taste | Add at the end after tasting |
Instructions
- Soak the dried seaweed. Place the dried miyeok in a large bowl of cold water. Let it soak for 20–30 minutes until fully rehydrated and soft. Drain and squeeze out the excess water, then cut into bite-sized pieces (about 5–6cm lengths) if needed.
- Sauté the seaweed and beef. In a medium pot, heat sesame oil over medium heat. Add the soaked seaweed and beef together. Sauté for 2–3 minutes, stirring occasionally, until the beef is no longer pink and the seaweed is coated in sesame oil.
- Add garlic and soy sauce. Add the minced garlic and 1 tablespoon of soy sauce. Stir for about 1 minute.
- Add water and simmer. Pour in 1 litre of water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 15–20 minutes until the beef is tender and the broth has developed flavor.
- Taste and adjust. Taste the broth. Add more soy sauce or a pinch of salt if needed. The soup should be mild and savory — not overly salty.
- Serve. Ladle into bowls and serve hot alongside steamed rice.
Cooking Tips
Sesame oil sautéing is the key step: Sautéing the seaweed in sesame oil before adding water gives the soup its characteristic depth. Do not skip this step — the flavor will be noticeably different without it.
Soy sauce type: Korean soup soy sauce (국간장) is lighter in color and saltier than regular soy sauce. If using regular soy sauce, start with 1 tablespoon and taste before adding more.
Seaweed amount: 15g dry is enough for 2–3 servings. If you accidentally soak too much, the extra can be stored in the fridge for a day or two.
Beef cut: Brisket gives a richer broth if simmered longer (30+ minutes). For a quicker version, thinly sliced sirloin cooks in about 10 minutes.
Broth strength: For a lighter soup, add more water. For a more concentrated broth, simmer a little longer without a lid.
Make ahead: Miyeok-guk tastes better the next day as the flavors develop. It keeps well in the fridge for 2–3 days and reheats easily.
How to Serve
Miyeok-guk is served as part of a Korean home meal alongside steamed rice. The soup and rice are eaten together — Koreans typically alternate between spoonfuls of soup and bites of rice throughout the meal. Simple side dishes such as kimchi complete the table.
On birthdays, miyeok-guk is often the centerpiece of the meal. It is made at home and eaten with family, with the soup carrying the meaning of the occasion. If you are making this on a birthday, that quiet connection to Korean food culture is part of what you are cooking.
About Jeju Sea Urchin Miyeok-guk
The version most associated with Jeju Island uses fresh sea urchin (성게, seongge) harvested by haenyeo divers in place of beef. Sea urchin gives the soup a clean, oceanic sweetness that is distinct from the beef version. If you are visiting Jeju, sea urchin miyeok-guk can be a good dish to look for at local coastal restaurants — it is a different experience from the home-style beef version described here.
Where to Watch
Our Blues is available on Netflix in many regions. Streaming availability may vary depending on your country, so check your local Netflix library.
Related Food Guide
If you are interested in other foods associated with the locations in Our Blues, you may also enjoy:
👉 Our Blues Jeju Food Guide — kdrama-recipes.com
Related K-Drama Travel Guide
If you are also interested in visiting the real locations from this drama, check out our related filming locations guide on scene-note.
👉 Our Blues Filming Locations — scene-note.com
Sources and Notes
This article is a general home-style Korean recipe guide for international readers. It is not an official recipe from the drama and does not claim that this dish is officially featured in Our Blues.
Miyeok-guk is a common Korean home-style dish, and the recipe here is written as a simple version that can be made with basic ingredients outside Korea.
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