Hearty Beef and Seaweed Soup (Miyeok-guk)
Rich and Flavorful Korean Beef Seaweed Soup
A personal recipe I created for myself, perfected for delicious home cooking. This is a deeply satisfying soup that’s perfect for any meal.
Main Ingredients
- Beef (for soup, such as brisket or chuck; the more you add, the richer the flavor)
- Dried Seaweed (Miyeok, 1-2 handfuls; soak in cold water)
- Onion (1 large, roughly chopped)
Seasoning & Broth
- Perilla Oil (or Sesame Oil)
- Soy Sauce for Soup (Guk-ganjang)
- Minced Garlic (1/2 Tbsp, optional)
- Beef Broth Powder/Cube (for umami, to taste)
- Anchovy Fish Sauce (for depth of flavor, a little bit)
- Water (enough to cover ingredients generously)
- Perilla Oil (or Sesame Oil)
- Soy Sauce for Soup (Guk-ganjang)
- Minced Garlic (1/2 Tbsp, optional)
- Beef Broth Powder/Cube (for umami, to taste)
- Anchovy Fish Sauce (for depth of flavor, a little bit)
- Water (enough to cover ingredients generously)
Cooking Instructions
Step 1
Begin by soaking the dried seaweed in cold water for about 30 minutes until fully rehydrated. Once softened, rinse the seaweed thoroughly, squeeze out excess water, and cut it into bite-sized pieces (approximately 3-4 cm in length).
Step 2
Heat a deep pot or wok over medium-high heat. Add 1-2 tablespoons of perilla oil (or sesame oil) and add the beef. Sauté the beef until it’s browned on all sides and the raw color has disappeared. Stir-frying the beef until it’s nicely browned and fragrant is key to developing a rich flavor.
Step 3
Once the beef is well-seared, add the rehydrated seaweed and the roughly chopped onion to the pot. Stir-fry them together with the beef for a minute or two. Pour in enough water to generously cover all the ingredients. Add the soup soy sauce, beef broth powder (if using), and anchovy fish sauce, adjusting the seasoning to your preference. (Tip: Add anchovy fish sauce sparingly at first, as too much can overpower the soup.) Bring the soup to a boil over high heat, then reduce the heat to medium-low and simmer gently for 15-20 minutes, allowing the flavors to meld and deepen.