Delicious Korean Seaweed Soup (Miyeokguk) with Beef
Delicious Korean Seaweed Soup (Miyeokguk) with Beef
Mastering Miyeokguk: Adjusting Seaweed Quantity and Perfect Seasoning
It’s a common kitchen mishap to accidentally bloat the pot with too much rehydrated seaweed! But don’t worry, Miyeokguk (Korean Seaweed Soup) is incredibly simple once you get the hang of the seaweed-to-water ratio and seasoning. This recipe focuses on achieving a rich, deep flavor with tender beef and silky seaweed that comforts and nourishes. Let’s make it together!
Ingredients- 150g Beef (for soup, e.g., brisket or chuck)
- 1 handful Dried Seaweed (approx. 10-15g)
- Small piece of Scallion (about 1/4 stalk)
Seasoning- 1 tsp Minced Garlic
- 1 tsp Soup Soy Sauce (or 1.5 tsp homemade Jipganjang)
- 1 tsp Minced Garlic
- 1 tsp Soup Soy Sauce (or 1.5 tsp homemade Jipganjang)
Cooking Instructions
Step 1
Begin by soaking the dried seaweed in cold water until fully rehydrated. Seaweed expands significantly, so start with a modest amount based on your desired soup servings. Once rehydrated, squeeze out excess water thoroughly.
Step 2
For a serving of two, about 10-15g of dried seaweed (roughly half a handful when dry) is generally sufficient. Place the squeezed, rehydrated seaweed into your cooking pot.
Step 3
Add the beef to the pot with the seaweed. Drizzle in 1 tablespoon of perilla oil (deulgireum) and sauté over medium heat until the beef starts to brown and release its savory aroma. Stir-fry until the beef is about halfway cooked.
Step 4
Once the beef is about half-browned, pour in 2 cups (approx. 400ml) of cold water. The water should fill about two-thirds of the pot. Bring to a rolling boil over high heat with the lid off.
Step 5
As the soup begins to boil, add 1 teaspoon of minced garlic. Season with 1 teaspoon of soup soy sauce to start. (If using homemade Jipganjang, which can be saltier, begin with 1.5 teaspoons and adjust to taste.)
Step 6
Once the broth turns milky and has simmered nicely, add the chopped scallions. Let it boil briefly for another moment, then immediately turn off the heat. The fresh scallion aroma will enhance the soup’s flavor.
Step 7
A key tip for delicious Miyeokguk is to season with soup soy sauce rather than salt for a richer umami flavor. Also, adding minced garlic towards the end, rather than at the very beginning, helps preserve its pungent flavor and aroma. Enjoy your homemade soup!
