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Korean-style Seaweed Soup

Korean-style Seaweed Soup

Eunah Lee

"This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding."
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45 m servings 65 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
  2. Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

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Read all reviews 44
  1. 53 Ratings

Most helpful positive review

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 ...

Most helpful critical review

pretty bland compared to other seaweed soup recipes.

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Most positive
Least positive

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 ...

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; ...

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...

I am 1/2 Korean, 1000 miles away from my mother's cooking and craving seaweed soup! Made this recipe exactly as suggested and it was perfect. Thank you for sharing this great recipe!

Mmmm...excellent! a nice bowl of hot seaweed soup! When I make this I usually make a large pot because it goes so fast. I soak the seaweed in water first until it gets soft, rinse, then I use a ...

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 i...

So delicious. I've had this soup with the sirloin substituted with clam and made it really, really good.

For a more full-bodied stock, use a piece of well cleaned kombu, 2-3 DRIED (must be dried!) shiitake mushrooms, half a onion, 7-8 dried Korean anchovies. You have to get these ingredients at a K...

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... ...

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