Rich Beef and Seaweed Soup
Rich Beef and Seaweed Soup
How to Make Delicious Beef and Seaweed Soup
A hearty and nourishing Beef and Seaweed Soup (Miyeok-guk) featuring tender beef and silky seaweed in a deeply savory broth. Perfect for a satisfying meal with freshly steamed rice!
Main Ingredients- 200g beef for soup (e.g., brisket, chuck)
- 3 cups rehydrated dried seaweed (approx. 30g dried)
- 2 Tbsp sesame oil
- 10 cups water (2L)
Seasoning- 1 Tbsp minced garlic
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp fish sauce (anchovy or sand lance)
- Salt to taste
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp fish sauce (anchovy or sand lance)
- Salt to taste
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 20-30 minutes until fully rehydrated. Gently rinse the softened seaweed, trim it into bite-sized pieces (about 1.5-2 inches long), and squeeze out any excess water. Prepare the 200g of beef for soup by patting it dry with paper towels to remove any excess blood.
Step 2
Heat 2 tablespoons of sesame oil in a deep pot over medium heat. Add the prepared beef and stir-fry for about 2-3 minutes until the pink color disappears and it becomes fragrant. It’s important to break up any clumps of meat as you stir-fry.
Step 3
Once the beef is sufficiently stir-fried, add the rehydrated seaweed (with excess water squeezed out) and continue to sauté together. Stir-fry for about 3-5 minutes until most of the moisture from the seaweed has evaporated and it’s well combined with the beef. This step helps to develop the rich flavor characteristic of Miyeok-guk.
Step 4
Now it’s time to add the foundational seasoning. Pour in 3 tablespoons of soy sauce for soup (Guk-ganjang) and stir-fry for another 1-2 minutes to allow the seasoning to coat the beef and seaweed. Using Guk-ganjang here not only deepens the color of the broth but also adds a savory umami flavor.
Step 5
Add 10 cups (2L) of water to the pot. It’s best to add a generous amount of water as some will evaporate during simmering.
Step 6
Once the water comes to a boil, stir in 1 tablespoon of minced garlic to enhance the aroma. Garlic plays a key role in adding depth and fragrance to the soup.
Step 7
When the soup reaches a rolling boil, reduce the heat to medium-low. Now, adjust the seasoning. Season with the fish sauce (2 tablespoons) and taste. Add a pinch of salt if needed to reach your desired flavor. After seasoning, cover the pot with a lid and let it simmer gently for about 15-20 minutes. Simmering with the lid on prevents excessive evaporation and keeps the broth flavorful. Continue to cook until the seaweed and beef are very tender. This slow simmering process is crucial for developing a rich and satisfying soup.
Step 8
Serve this delicious Beef and Seaweed Soup hot, perhaps over a bowl of freshly cooked rice, for a nourishing and satisfying meal. Enjoy!
