Hearty Beef Seaweed Soup (Miyeokguk)
Easy & Delicious Beef Seaweed Soup Recipe
Celebrate any special occasion, like a birthday, with a comforting bowl of Korean Beef Seaweed Soup (Miyeokguk)! While I usually post recipes tailored for kids’ meals, today I’m sharing this highly requested recipe for Miyeokguk on its own. Both Miyeokguk and Kongnamul-guk (bean sprout soup) seem simple, but achieving the perfect flavor can be tricky. There are many ways to make it, but this method is incredibly easy and yields a deeply flavorful, delicious soup.
Main Ingredients
- 15g dried seaweed
- 120g beef for soup (chunks)
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 1 liter water
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, rehydrate the dried seaweed by soaking it in cold water. It will expand about 10 times its original size (using seaweed intended for postpartum mothers results in a wonderfully tender texture). A handful of dried seaweed, about a large adult’s fist, is roughly equivalent to 1.5 cups if measured by a yogurt cup. Once fully softened, drain and cut the seaweed into bite-sized pieces.
Step 2
Gently squeeze out excess water from the rehydrated seaweed. Heat 1 Tbsp of sesame oil in a pot over high heat and sauté the seaweed for about 3 minutes. If you prefer a soup with more broth, you can slightly reduce the amount of seaweed used (remember it expands significantly!).
Step 3
Use beef cut for soup. While pre-cut pieces work, using a whole chunk of meat like brisket, shank, or round will yield a much richer flavor. Add the beef chunk directly to the pot. Beef Miyeokguk is all about the beef flavor, so don’t be shy – using around 100-150g is ideal for a deeply satisfying soup.
Step 4
This next step is crucial! Do not rinse the beef to remove blood. Instead, bring the soup to a boil and meticulously skim off any scum or impurities that rise to the surface. Failing to remove these impurities can result in a metallic or ‘beefy’ odor in your soup.
Step 5
Once the beef is cooked, remove it from the pot and slice it into manageable pieces. Boiling the beef in chunks first allows its essence to infuse the broth, creating a deeper umami flavor. After slicing the beef, return it to the pot. Add 3 Tbsp of Guk-ganjang (soy sauce for soup) and continue to simmer over medium heat for about 20 minutes, or until the soup achieves a clear, vibrant light green color.
Step 6
And there you have it! A beautiful, clear, and refreshing Beef Seaweed Soup with a lovely emerald hue. For an extra clean and crisp finish, you can add a tiny pinch of salt to perfectly adjust the seasoning.
