Rich Beef and Seaweed Soup (Miyeokguk)
Rich Beef and Seaweed Soup (Miyeokguk)
Baek Jong-won’s Method for Delicious Beef Seaweed Soup: The Perfect Hearty Breakfast or Special Occasion Dish!
Let’s make a deeply savory and incredibly nutritious seaweed soup. This recipe will guide you to create a truly satisfying bowl.
Main Ingredients- 25g Dried Seaweed (approx. 200g when rehydrated)
- 200g Beef Brisket (recommended)
- 1 Tbsp Sesame Oil
- 3 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 tsp Minced Garlic
- 1.5 Liters Water (approx. 6 cups)
- 1 Tbsp Fish Sauce (for added umami)
Cooking Instructions
Step 1
Today, we’ll be making a hearty and flavorful beef seaweed soup that’s so satisfying, you won’t need any other side dishes. It’s a beloved dish for all ages.
Step 2
First, heat 1 tablespoon of sesame oil in a pot over medium-high heat. Add 200g of beef brisket and stir-fry until the beef changes color from red to a light brown. Searing the beef like this locks in its juices and deepens its flavor.
Step 3
Once the beef has browned, add the dried seaweed (25g), which has been soaked in water, rinsed thoroughly, and squeezed dry. Continue to stir-fry the seaweed in the sesame oil for about 3-4 minutes. Stir-frying the seaweed sufficiently in oil makes it tender and removes any slight fishiness, resulting in a much deeper, nuttier flavor.
Step 4
After the seaweed is well-stirred, pour in 1.5 liters of water and bring to a boil over high heat. As the soup begins to boil, skim off any foam that rises to the surface; this will result in a cleaner, clearer broth. Once skimmed, add 3 tablespoons of soup soy sauce, 1 teaspoon of minced garlic, and 1 tablespoon of fish sauce. I always add fish sauce because it adds a wonderful depth of flavor that elevates the miyeokguk.
Step 5
Reduce the heat to medium-low, cover the pot, and simmer for about 10-15 more minutes. This allows the flavors to meld beautifully, creating a deeply savory and rich beef seaweed soup. Enjoy it hot with a bowl of rice!
