Miyeokguk — seaweed soup — is a nonnegotiable staple on Korean tables. It’s the traditional dish for birthdays and after childbirth, but it’s also the kind of comforting soup that makes a bowl of rice disappear when you don’t have many side dishes. While many recipes simmer it richly with beef, a lighter, healthy version using dried pollock (hwangtae) and ground perilla seed has been rising in popularity. Here’s an easy perilla-and-dried-pollock miyeokguk recipe that delivers deep umami without any complicated steps.
The first step to a great miyeokguk is prepping the seaweed and dried pollock properly. Place the dried miyeok in a bowl and cover with plenty of clean water; soak for about 5 minutes. Don’t over-soak—the seaweed can become limp and lose its pleasant chew. While the seaweed hydrates, quickly rinse the dried pollock in clean water to remove any surface impurities and to soften the flesh. Squeeze out excess moisture and cut the pollock into bite-size pieces.
When the seaweed has plumped, rinse it under running water twice. Gently rub the miyeok with your hands while rinsing to remove the slippery residue; that helps the broth stay clean and bright. Drain the washed seaweed in a sieve. Thoughtful prep like this accounts for nearly half the success of the dish.
Start cooking by heating a generous amount of sesame oil in a pot. Add five tablespoons of sesame oil, then add the prepared pollock and seaweed together. The most important thing here is heat control: too high and the sesame oil can burn, turning bitter, and the seaweed may stick to the bottom. Keep the flame low and gently sauté for about 2 minutes.
Sautéing the miyeok and pollock in oil draws their flavors into the fat, which makes the eventual broth richer. After about 2 minutes, season the mix: add three tablespoons of guk-ganjang (Korean soup soy sauce) and six tablespoons of tuna extract (tuna liquid seasoning), stirring so everything is evenly coated. The tuna extract brings a deep umami that plain soy sauce can’t fully deliver, so don’t skip it. Once the seasonings are absorbed, pour in 6L of water and bring the pot to a boil.
The secret to a great broth is giving it time. When the water reaches a rolling boil, simmer for exactly 10 minutes. During this period, the seaweed’s gentle sweetness and the pollock’s clean, briny notes infuse the broth. After the first 10 minutes, adjust seasoning and aroma by adding one tablespoon of minced garlic and one tablespoon of seasoned salt. Using seasoned salt—finer-grained with added umami—helps the broth finish with a rounded, lingering flavor.
Next, add the star: ground perilla seed. Use about four heaping tablespoons so the broth turns milky and slightly thick, delivering that nourishing, restorative feel. After adding the perilla powder, simmer another 10 minutes so the perilla fully integrates and releases its toasty, nutty aroma. With this total cooking time—just over 20 minutes—the soup develops a depth that belies its simple ingredients.
This perilla-and-dried-pollock miyeokguk offers a different charm from the beef version. The bright, clean flavor from the pollock pairs with the toasted sesame oil and nutty perilla to create a balanced, crowd-pleasing bowl. Ground perilla adds fiber and nutrition, so the soup feels light enough for breakfast yet nourishing enough for any meal.
Even kitchen beginners can succeed: remember the rule—soak 5 minutes, sauté 2 minutes, then simmer twice for 10 minutes each. Stick to the order and timing, and you can recreate a restaurant-quality miyeokguk at home without any exotic ingredients.
When the weather turns crisp or you’re craving something warm and grounding, this perilla-and-dried-pollock miyeokguk is an excellent pick. A steaming bowl of this savory soup with freshly steamed white rice makes a satisfying meal that can outshine a table full of side dishes. The joy of cooking isn’t about extravagance—it’s in the small, tender act of sharing a thoughtfully made bowl of soup with the people you love. Why not make a pot tonight and let your kitchen fill with that irresistible perilla aroma?
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