Deep and Rich Mom’s Style Miyeokguk (Seaweed Soup) with Beef and Sesame
Secret Recipe Revealed! How to Make Delicious Miyeokguk with Beef and Sesame that Even Kids Love
When kids are picky eaters, a bowl of soup with rice is often the quickest solution! Soup is an indispensable part of Korean meals, but it can be challenging to prepare a different soup every day. In such times, Miyeokguk (seaweed soup) is a go-to dish that’s both easy and rarely fails. Today, I’m sharing a special secret to make your Miyeokguk not just ordinary, but as deep and rich as your grandmother’s. Follow this recipe, and even your kids will give it a thumbs-up, calling it ‘Grandma’s Miyeokguk’! The secret lies in just two key elements, so don’t miss them!
Ingredients
- Beef (for soup, e.g., brisket or flank) – appropriate amount
- Dried Seaweed (Miyeok) – 1 handful (approx. 10g)
- Sesame Oil – 3 Tbsp
Cooking Instructions
Step 1
The first secret is choosing good quality seaweed. I highly recommend ‘Dol Miyeok’ (rock seaweed), often sold for postpartum mothers, over regular dried seaweed found in supermarkets. Dol Miyeok results in a richer broth the longer it simmers and is packed with nutrients. Use it when you want to create a special dish with a special taste.
Step 2
When soaking seaweed, remember that its volume can expand up to 10 times! Soaking enough is crucial to prevent a watery soup. I usually soak enough for two days.
Step 3
If possible, prepare rice water (the cloudy water from rinsing rice). If you don’t have it, it’s okay to skip, but using rice water adds a deeper, nuttier flavor to the soup and boosts its nutritional value by retaining water-soluble vitamins.
Step 4
When using Dol Miyeok, thorough washing is essential. As my mother says, ‘You have to scrub the seaweed clean!’ The slimy substance released when soaking seaweed helps protect the stomach and duodenum and aids in dieting. However, if not washed properly, it can make the soup murky. After soaking, gently rub the seaweed under running water multiple times until it feels clean and slightly firm. Otherwise, your miyeokguk might turn out slimy.
Step 5
Once cleaned and well-drained, cut the seaweed into bite-sized pieces. Cutting them small makes them easier for children to eat.
Step 6
Now, heat a generous amount of sesame oil in a pot. Add the beef and stir-fry until thoroughly cooked. Sauté over medium-high heat to sear the outside of the beef.
Step 7
When the beef is about halfway cooked and coated with sesame oil,
Step 8
Add 1 tablespoon of soup soy sauce (Guk-ganjang) and stir-fry together with the beef and seaweed. This pre-seasoning helps the soup base absorb flavor easily later on.
Step 9
Stir-frying the beef and seaweed like this beforehand makes the seasoned beef incredibly delicious. My children aren’t fans of floating, greasy meat in soup, but when I prepare it this way, they eat the beef too!
Step 10
Now, pour in the prepared rice water. For an even deeper flavor, some people use beef broth (yangji yuksu), but making broth from scratch while caring for children can be very demanding. I find that rice water or plain water makes a sufficiently delicious soup.
Step 11
Bring the soup to a rolling boil over high heat. Once it boils, prepare for the next step.
Step 12
This is the secret weapon that elevates the flavor of the miyeokguk! At first glance, it might look like perilla seed powder, but ‘No!’ This is ‘sesame seed powder’ made from grinding sesame seeds.
Step 13
The final touch isn’t toasted sesame seeds or sesame oil, but rather whole sesame seeds that have been washed clean and ground as is. I started using this after craving my mother’s miyeokguk from my postpartum care center. I bought whole sesame seeds from the market, washed them thoroughly, and ground them. Ground sesame seeds can be stored in the freezer for up to 3 months, making it very convenient.
Step 14
Add about one ladleful (for a 5-serving portion of miyeokguk) of this prepared sesame seed powder. Adding a generous amount won’t make the soup thick or clumpy; instead, it transforms into a deeply rich and savory broth.
Step 15
Is it similar to perilla seed miyeokguk? Not at all! Perilla seed miyeokguk spoils quickly and needs to be eaten soon, but this beef and sesame miyeokguk develops a deeper flavor over time. Instead of changing drastically like perilla seed versions, the sesame seeds add a delightful nuttiness, enhancing the overall complexity without overpowering the natural taste of the seaweed. It creates a savory richness distinct from regular sesame oil.
Step 16
I initially seasoned with soup soy sauce when stir-frying the beef and seaweed. After adding the sesame seeds, I adjust the seasoning again with more soup soy sauce if needed. In the Gyeongsang Province style, I don’t add minced garlic to miyeokguk, as I feel it can mask the seaweed’s natural flavor. However, depending on your region or personal preference, you can add minced garlic.
Step 17
Supermarket miyeok becomes tender even after simmering for about 10 minutes, but Dol Miyeok develops a richer flavor the longer it simmers. Combined with the sesame seed secret, try making this exceptionally deep and delicious miyeokguk. You’ll experience a profound flavor that both children and adults will adore.
