Hearty Beef and Seaweed Soup (Miyeok-guk)
A Special Birthday Miyeok-guk Made with Love!
To celebrate my husband’s birthday, my daughter and I made this delicious Beef and Seaweed Soup together. It’s a comforting and flavorful soup perfect for any special occasion, especially birthdays.
Main Ingredients
- Beef (brisket or soup cuts) 250g
- Dried seaweed (miyeok) 20g
Seasoning & Others
- Soup soy sauce (Guk-ganjang) 2-3 Tbsp
- Anchovy extract (or Dashima broth) 2 Tbsp
- Sesame oil 1 Tbsp
- Ground black pepper a pinch
- Soup soy sauce (Guk-ganjang) 2-3 Tbsp
- Anchovy extract (or Dashima broth) 2 Tbsp
- Sesame oil 1 Tbsp
- Ground black pepper a pinch
Cooking Instructions
Step 1
First, take 20g of dried seaweed and soak it in lukewarm water for about 20-30 minutes until it becomes soft and rehydrated. Soaking properly ensures a tender texture.
Step 2
Once rehydrated, rinse the seaweed thoroughly under cold running water, gently squeezing and rubbing with your hands to remove any sand or impurities. Squeeze out excess water and cut the seaweed into bite-sized pieces, about 3-4cm long. This step helps reduce any fishy smell from the seaweed.
Step 3
In a pot, combine the cut seaweed, 250g of beef (cut for soup), and 1 Tbsp of sesame oil. Stir-fry over medium heat until the beef is lightly browned and no longer pink. Searing the meat first locks in its juices, making the soup richer.
Step 4
Once the beef is partially cooked, add enough water (about 1.5-2 liters) to cover the seaweed generously. Then, add 2-3 Tbsp of soup soy sauce and 2 Tbsp of anchovy extract to season the broth. Adjust the amount of soy sauce and anchovy extract to your taste. Finally, add just a pinch of ground black pepper. Black pepper helps to eliminate any gamey smell from the beef and the slight brininess of the seaweed.
Step 5
Increase the heat to high and let the soup boil vigorously for 20 minutes with the lid off. Skim off any foam or impurities that rise to the surface during boiling to keep the broth clear and clean. This step is crucial for a refined taste and appearance.
Step 6
This time, I made the miyeok-guk with my daughter! She helped with soaking and cutting the seaweed, and even stirring it with the beef. Although I guided her and adjusted the seasoning, she was so proud to tell her dad she made it herself and that it was the most delicious. Thanks to her help, this Beef and Seaweed Soup turned out exceptionally well today, filled with love and care, making our birthday meal truly special.
