Hair Strengthening Healing Korean Soup

Written By Jane Park
MIYEOK GUK — Korean Seaweed Soup with Grass-Finished Beef Chuck Roast

Here’s the easiest Miyeok-guk recipe using a perfectly portioned pack of the silkiest, cleanest Seaweed.

Inspired by the traditional version the internet is calling “birthday soup” — Seaweed Soup.

My kids & I LOVE this one and I highly recommend it for postpartum healing & strong hair regardless of cultural background.

Miyeok-guk (Beef Seaweed Soup)

Total Cooking Time

30–40 minutes

Ingredients

  • 20g SEA:D sea mustard

  • Filtered water (for soaking)

  • 4 cups broth (or water)

  • 1 lb chuck roast (ok to swap for another protein of choice - mussels, clams, etc)

  • 1 tbsp grass-finished tallow

  • 1 garlic clove, minced

  • ½ tbsp coconut aminos

  • 4 tsp sea salt

  • 3 dried anchovies

  • ½ tbsp fish sauce

Method

  1. Soak sea mustard in filtered water 20 minutes. Rinse and cut.

  2. In a pot, sauté beef in a little tallow until lightly browned.

  3. Add broth or water.

  4. Add garlic, seaweed, coconut aminos + fish sauce.

  5. Simmer 30 minutes. (If using IP, low pressure, 30 minutes, natural release)

  6. Remove anchovies.

  7. Add more salt to taste.

    Serve with Kimchi or Sauerkraut!

When it comes to ingredients, I don’t play around with quality. Here’s what I use for my family:

-  SEA:D seaweed (silky, pre-portioned, and the highest quality I’ve ever had)
- Jeju Traditional fish sauce (soy free, gluten free, and pristine w/ no weird fishy-ness about it)

save $5 USD at Kim C’ Market with code MUMWITHABUN (applies to first time orders over $49.)

See below for why quality matters on these ingredients.

How This Soup Helps Your Hair

Nutrients that make Seaweed Soup a game changer for stronger hair

Copper, Vitamin C, Zinc, Calcium from seaweed.
Omega 3s from fish (anchovies/fish sauce).
Broth for your gut health.
Collagen from broth & grass-finished beef.
Quality tallow instead of seed oils. 

Top that with low PUFA eggs and you’ve even got biotin from the egg yolk. Win win win!

Stronger, healthier hair starts from what you feed your body.

Why Quality Ingredients Matter

I always had one problem with making this “easy” soup.

The seaweed…

It’s SO hard to cut—

if you cut it while it’s dry, your hands will be sore/red/pricked for a while, and you’ll also be finding chunks of dry seaweed in random crevices of the kitchen… for a while

I’ve also found stones/plastic netting/sea creatures etc… even in the “high” quality brands

If you cut it while it’s wet, then the kids would refuse to eat it because of the tough leathery pieces and no matter how much I snip it after cooking it, we end up with pieces like this… IYKYK

Jane Park
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