Reviewed: Sep. 13, 2009

Considering the main ingredients are seaweed and water, I found this recipe to be quite tasty. Bland, yes, but what could you expect with seaweed soup? Used beef tenderloin and some more table salt after tasting. Next time, I would like to use beef broth or chicken broth for the water.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2009

Needs a bit of chicken broth (perhaps one cup instead). Remember, wash the seaweed thoroughly and soak it in water for at least an hour and rinse it again. Not sure which seaweed to buy? If in a korean grocery, you can ask which seaweed is best for Miyuk Gook (the name for seaweed soup).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ConnieHR

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2009

Very good, but not as good as my Mom's. :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

it's a good recipe. but it takes longer than it says. & of course i added a little more soy sauce. the thing about asian food is that it requires a WHOLE different level of ingredients. not only that, brands matter too. but i cooked chopped rump roast in a sauce pan on high heat. added onions, soy sauce & sesame oil to flavor the beef. then keep cooking it on high heat for over 30 minutes. it made the beef really soft. it made it more flavorful. thanks for the tips of what goes in it. now i dont have to go buy when my daughter feels like having seaweed soup. THANKS!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jeneric71504

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

Living In: Pearl City, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

This was good. Paired it with the Korean cucumber salad recipe from this site.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

therinoa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2008

I made this last night and loved it! My boyfriend wasn't a big fan of it though. I modified the recipe with a few of the suggestions. I added tofu which I pan-fried before adding to the soup, used half water and half chicken stock,and sesame seeds. However, I did use the small bits of seaweed because I couldn't find the kind the recipe called for. The package was more than one ounce so I adjusted the ingredients accordingly. I would make it again, if only my boyfriend would want me to because I love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2008

I love seaweed soup. I grew up eating it as a kid at my grandmother's who is full korean. My mom made me some after I had my son ecause she said it is supposed to be good for nursing moms. I dont know how much truth there is to it, but it made me feel a million times better after being up all night as a first time mommy. this recipe is really close,but I think my mom may have added some broth or maybe dried salted seaweed. Cause it was saltier the way she made it. Very yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sexykoreanmama

Cooking Level: Expert

Home Town: Fort Rucker, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2008

Just like my mother in laws! I will make this again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cyndi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2007

pretty bland compared to other seaweed soup recipes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HANNAHJLEE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2007

Perfect soup! Just like my Mom used to make. I had to add a lot of salt to get the taste but it was wonderful. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cmmccla

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2007

great recipe - just like mom used to make! i suggest a little splash of fish sauce (you can get this at any asian market - even wegmans) for more depth of flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

possum419

Cooking Level: Intermediate

Home Town: Edison, New Jersey, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2007

this is a great recipe.... Korean food recipes differ through each family.... Like in mine instead of soy sauce we would use some da shi da....its the same as using some beef bouillon cubes... I love this soup when I feel a cold coming on I will make this and feel better the next day... Very good recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Kim

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2007

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.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Megulis

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2007

I love allrecipes.com . I found the recipe for something I looked forward to every year on my birthday. And, when I gave birth to my children, this wonderful soup made me and my breastfed kids very healthy. And it's no myth - this stuff brings on lactation very quickly!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

letstryagain

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2007

This is an amaaaazing soup, warms you right up. I've had it every birthday since i was old enough to eat and I always finish it all. Try it people, it's not half as bad as it might sound to some. ^_^

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HK Kim

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2006

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.”

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

TXMURR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2006

Really simple and delicious! I didn't expect it to taste as good as it did. I wasn't sure what type of seaweed to use, so I ended up using what I had at hand and what's available at my local market -- nori (sushi seaweed). I followed the recipe, but in the future I don't think I'll soak the seaweed ahead of time; doing that made the seaweed completely disintegrate into the soup. I was looking for more structure in the seaweed, not floating, seaweed "particles" in the soup. Next time, I'll just add the seaweed right before ladling it out, since nori gets soft pretty quickly, and let the heat of the hot soup soften the seaweed up. But, overall, very tasty and I'll make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ivyguppy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2006

A friend brought this to a Korean themed dinner party, and it by far stood out among the other "chef prepared" dishes. I loved it so much, I had to seek out the recipe. I can't wait to make this myself. Wonderful!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Leslie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2006

The day before was my burthday. On my birthday morning, my husband served seaweed soup.. that was so sweet and delicous~! Day after my birthday, I found this recipe that he printed out from all recipes~! It was yummy and I was happy~!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

IP2UNI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 7, 2006

This is a great quick recipe for the city kats, but the healthiest, and usually only made by the country kats because of prep time, is made with stock that has been boiled with marrow for over a day instead of just plain old water...great for those with illness or cancer...

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

BLAZNWHATNOT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Korean-style Seaweed Soup

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!