Hearty Beef and Seaweed Soup (Miyeokguk)
Hearty Beef and Seaweed Soup (Miyeokguk)
How to Make Delicious Beef and Seaweed Soup
Miyeokguk is a comforting soup that never gets old, often simmered as a staple for our meals. This recipe is for a classic Korean Beef and Seaweed Soup, perfect for any occasion. (Tablespoon measurements are based on a standard Korean rice spoon; this recipe accounts for a less salty preference.)
Beef and Seaweed Soup Ingredients- 15g dried seaweed (miyeok)
- 140g beef (for soup, e.g., brisket or flank)
- 1 Tbsp minced garlic
- 1 bouillon cube (optional)
- 1 Tbsp perilla oil (deulgireum)
- 1.2 liters water or broth
Beef and Seaweed Soup Seasoning- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1-2 pinches of salt (to taste)
Soaking the Seaweed- 15g dried seaweed (miyeok)
- 1.5 liters cold water
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1-2 pinches of salt (to taste)
Soaking the Seaweed- 15g dried seaweed (miyeok)
- 1.5 liters cold water
Cooking Instructions
Step 1
Begin by placing 15g of dried seaweed in a large bowl. Add cold water and gently rub the seaweed with your hands to clean it, rinsing about twice. Squeeze out excess water.
Step 2
Add 1.5 liters of cold water to the cleaned seaweed and let it soak for approximately 10 to 20 minutes, or until it becomes soft and rehydrated.
Step 3
Once rehydrated, drain the seaweed and cut it into bite-sized pieces (about 3-4 cm) using kitchen scissors. Place the cut seaweed in a colander to drain further. (Tip: You can reserve the soaking water to use as broth for an even richer flavor, or discard it.)
Step 4
Pat the 140g of beef dry with paper towels to remove any residual blood. This step is crucial to prevent any gamey odors in the soup.
Step 5
Prepare your aromatics and optional enhancer: 1 tablespoon of minced garlic and 1 bouillon cube. (If you don’t have a bouillon cube, you can simply omit it.)
Step 6
Heat a pot over medium or medium-low heat. Add the dried beef, 1 tablespoon of minced garlic, and 1 tablespoon of perilla oil. Stir and sauté the beef until it turns a cooked brown color. Ensure it doesn’t burn by stirring continuously.
Step 7
For initial seasoning, add 1-2 pinches of salt to the beef and stir well. This helps to tenderize the beef and build the flavor base.
Step 8
Add the rehydrated and cut seaweed to the pot. Continue stir-frying over medium heat for about 3 minutes. This process allows the seaweed to absorb the beef’s flavor and soften.
Step 9
Pour in 1.2 liters of water (or the reserved seaweed soaking water) and the bouillon cube (if using). Stir everything together well.
Step 10
Add 2 tablespoons of soup soy sauce and 1 tablespoon of fish sauce to season the soup. Stir to combine, then increase the heat to high and bring the soup to a boil.
Step 11
Once the soup comes to a rolling boil, skim off any foam or scum that rises to the surface with a spoon. This step ensures a clear and clean-tasting broth.
Step 12
After skimming, cover the pot, reduce the heat to medium-low, and let it simmer gently for about 30 minutes. This slow simmering allows the flavors of the beef and seaweed to meld beautifully into the broth. (Tip: Stovetop heat can vary; adjust the flame to prevent boiling over. If the soup level rises too high, you can slightly lift the lid to let steam escape.)
Step 13
After 30 minutes, remove the lid and stir the soup. Check the consistency of the broth and the tenderness of the ingredients.
Step 14
If the broth has reduced significantly, add a little more water. Bring it back to a boil over high heat, then taste and adjust seasoning as needed. (Tip: If it’s too bland, add more soy sauce or fish sauce and simmer for another 1-2 minutes. If it’s too salty, add more water and bring it to a simmer.)
Step 15
Finally, after adding any extra water, bring the Beef and Seaweed Soup to a quick boil over high heat. Your delicious and flavorful Miyeokguk is now ready to be enjoyed!
