Rich and Deep Flavor Beef and Seaweed Soup (Miyeokguk)
Rich and Deep Flavor Beef and Seaweed Soup (Miyeokguk)
How to Make Delicious Beef and Seaweed Soup with a Simple, Deep Broth – Perfect for Birthdays!
Let me share a recipe for Beef and Seaweed Soup with a deeply rich and flavorful broth! This version is surprisingly simple to make.
Main Ingredients- 20g Dried Seaweed
- 250g Beef (for soup, cut into bite-sized pieces)
Seasoning & Broth- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1/2 Ladle Fish Sauce (Myeolchi Aekjeot)
- 2 Pinches Salt
- 500ml Water
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1/2 Ladle Fish Sauce (Myeolchi Aekjeot)
- 2 Pinches Salt
- 500ml Water
Cooking Instructions
Step 1
First, prepare 20g of dried seaweed. Soak it in cold water for about 10 minutes until it’s fully rehydrated. (If you love seaweed, feel free to use up to 50g!)
Step 2
Take 250g of beef (for soup) and gently press it with paper towels to remove any excess blood. Removing the blood will result in a clearer broth and prevent any gamey odors.
Step 3
Drain the rehydrated seaweed and cut it into bite-sized pieces, about 3-4 cm long. If the strands are too long, it can be a bit difficult to eat.
Step 4
In a pot, add 1 tablespoon of sesame oil, the drained beef, and 1 tablespoon of minced garlic. Stir-fry over medium heat until the beef is lightly browned. Sautéing the beef first builds a wonderful depth of flavor.
Step 5
Once the beef is browned on the outside, add 1 tablespoon of soy sauce for soup (Guk-ganjang) and stir-fry it with the beef. This soy sauce will infuse into the meat, adding a rich umami taste.
Step 6
Now, squeeze out any excess water from the rehydrated seaweed and add it to the pot. Stir-fry with the beef for another 1-2 minutes. Sautéing the seaweed brings out its nutty, savory notes.
Step 7
Pour in the 500ml of water. (If you feel you have a lot of seaweed, you can increase the water to 1 liter.)
Step 8
Cover the pot with a lid and let it simmer over medium heat for about 15 minutes. During this time, the flavors from the seaweed and beef will meld beautifully, creating a rich broth.
Step 9
Now it’s time to season. Using fish sauce (Myeolchi Aekjeot) adds another layer of delicious umami. If you used 1 liter of broth, add 1 full ladle of fish sauce. If you used 500ml, start with half a ladle.
Step 10
Pro Tip: The longer you simmer miyeokguk, the deeper and more complex the flavors become!
Step 11
Finally, remove the lid and continue to simmer for another 15 minutes. Taste the soup and adjust the seasoning with salt or a little more soy sauce if needed. Your delicious Beef and Seaweed Soup is now complete!
