Hearty Beef and Seaweed Soup (Sogogi Miyeokguk)
Hearty Beef and Seaweed Soup (Sogogi Miyeokguk)
Nourishing Beef Seaweed Soup to Purify Your Blood
A rich and deeply flavored beef seaweed soup, generously packed with both seaweed and beef. Simmered to perfection, this soup offers a robust broth and is packed with nutrients, making it a wholesome choice for everyone. Elevate your meals with this comforting and nutritious dish.
Main Ingredients- Soaked dried seaweed (miyeok) 5 handfuls (approx. 250-300g)
- Beef (for soup, e.g., brisket or flank) 150g
- Water 3.1 liters
Seasoning & Condiments- Soup soy sauce (guk-ganjang) 2 Tbsp
- All-purpose soy sauce (mat-ganjang) 7 Tbsp
- Sesame oil 3 Tbsp
- Anchovy sauce or fish sauce (chamchi-aek) 1 Tbsp
- Fish sauce (myeolchi-aekjeot) 1 Tbsp
- Minced garlic 1.1 Tbsp (approx. 1.5 Tbsp)
- Soup soy sauce (guk-ganjang) 2 Tbsp
- All-purpose soy sauce (mat-ganjang) 7 Tbsp
- Sesame oil 3 Tbsp
- Anchovy sauce or fish sauce (chamchi-aek) 1 Tbsp
- Fish sauce (myeolchi-aekjeot) 1 Tbsp
- Minced garlic 1.1 Tbsp (approx. 1.5 Tbsp)
Cooking Instructions
Step 1
First, rinse the soaked dried seaweed thoroughly under cold water and squeeze out excess moisture. Cut it into bite-sized pieces, about 3-4 cm long. Rinse the beef under cold water to remove any blood. Slice the beef against the grain into thin strips. If you’re using a larger cut, you can cube it into manageable pieces for soup.
Step 2
In a bowl, combine the prepared seaweed and beef. Add 2 Tbsp of soup soy sauce and 3 Tbsp of sesame oil. Gently mix and massage the ingredients to distribute the seasonings evenly. Let it marinate for about 5-10 minutes. This step helps the flavors to penetrate the ingredients.
Step 3
Heat a pot over medium heat. Add the marinated seaweed and beef. Stir-fry, breaking up any clumps of meat with chopsticks or a spatula, until the beef is lightly browned and the seaweed is softened. Cook for about 3-5 minutes. Sautéing the ingredients at this stage helps to remove any raw smell from the beef and enhances its flavor.
Step 4
Once the beef and seaweed are sautéed, carefully pour in 2.9 liters of water (accounting for some evaporation during sautéing from the initial 3.1 liters). Bring the mixture to a boil over high heat. Adding the water directly to the sautéed ingredients will help to extract more flavor into the broth.
Step 5
As the soup begins to boil, reduce the heat to medium-low. Partially cover the pot and let it simmer gently for about 10-15 minutes. This extended simmering time is crucial for allowing the flavors from the seaweed and beef to fully infuse into the broth, creating a rich, milky white appearance. Skim off any foam that rises to the surface during simmering.
Step 6
Once the broth has developed a good flavor, it’s time to season. Add 1 Tbsp of anchovy sauce (chamchi-aek) and 1 Tbsp of fish sauce (myeolchi-aekjeot) to enhance the umami. These sauces add depth and complexity to the soup. You can also opt to use only chamchi-aek or adjust the seasoning with soup soy sauce if preferred. Taste and adjust as needed.
Step 7
Add 1.1 Tbsp of minced garlic (approximately 1.5 Tbsp for a more pronounced garlic flavor). Stir well to combine. Let the soup simmer for another 1-2 minutes to allow the garlic flavor to meld with the broth. Adding garlic towards the end preserves its aromatic qualities.
Step 8
Finally, taste the soup and adjust the seasoning if necessary, using more soup soy sauce or salt. Avoid simmering the soup for too long after adding the garlic, as it can make the beef tough and the broth cloudy. Turn off the heat once the ingredients are tender and the flavors are well-balanced. Serve hot with a bowl of rice.
