Hearty Beef and Seaweed Soup (Miyeokguk)
Hearty Beef and Seaweed Soup (Miyeokguk)
How to Make Rich and Flavorful Beef Miyeokguk: A Step-by-Step Guide
This is a hearty beef Miyeokguk (seaweed soup) I made for my son’s birthday. It features tender beef and silky seaweed simmered in a rich, savory broth, perfect for special occasions or a comforting meal.
Main Ingredients- 300g beef for soup (e.g., brisket, shank, suitable for broth)
- 600g rehydrated dried seaweed (about 60g dried)
- 7 cups rice water (approx. 1.4L)
- 3 Tbsp sesame oil
- 15 cups water (approx. 3L)
Seasoning- 2 Tbsp soup soy sauce (or regular soy sauce)
- 1 Tbsp minced garlic
- 1 tsp coarse sea salt (or to taste)
- 3 chicken stock cubes (or equivalent liquid stock)
- 2 Tbsp soup soy sauce (or regular soy sauce)
- 1 Tbsp minced garlic
- 1 tsp coarse sea salt (or to taste)
- 3 chicken stock cubes (or equivalent liquid stock)
Cooking Instructions
Step 1
First, thoroughly rinse the rehydrated seaweed and squeeze out any excess water. Cut it into bite-sized pieces, about 3-4 cm long. Rinse the beef under cold water to remove any blood, pat it dry with paper towels, and cut into manageable pieces for soup.
Step 2
Heat 3 tablespoons of sesame oil in a large pot over medium heat. Add the prepared beef and stir-fry until it’s no longer pink and has a fragrant aroma. This step helps to remove any gamey smell and enhance the beef’s flavor.
Step 3
Once the beef is partially cooked, add the cut seaweed to the pot and stir-fry together with the beef for about 3 minutes. This allows the seaweed to lose some moisture and meld with the beef. Then, cover the pot and continue to stir-fry for another 3 minutes.
Step 4
Pour in 7 cups of rice water into the pot with the stir-fried seaweed and beef. Cover the pot and simmer over medium-low heat for about 10 minutes. This allows the subtle, creamy flavor of the rice water to infuse into the ingredients.
Step 5
Add an additional 6 cups (approx. 1.2L) of water to the pot. Cover again and continue to boil for another 10 minutes. This step ensures there’s enough broth and that all the ingredients are cooking thoroughly.
Step 6
Finally, add the remaining 9 cups (approx. 1.8L) of water. Stir in 2 tablespoons of soup soy sauce, 1 tablespoon of minced garlic, 1 teaspoon of coarse sea salt, and the 3 chicken stock cubes. Mix well. Now, with the lid off, let the soup simmer gently over medium-low heat for about 50 minutes. The longer it simmers, the deeper and richer the flavors will become, resulting in a truly delicious Miyeokguk.
Step 7
After simmering for 50 minutes, taste the soup and adjust the seasoning with more salt or soy sauce if needed, according to your preference. Ladle the hot soup into bowls, and your delicious, deeply flavored beef Miyeokguk, made with love and care, is ready to be enjoyed. Perfect for dipping rice into!
