Rich and Deep Beef and Seaweed Soup (Miyeok-guk)
Rich and Deep Beef and Seaweed Soup (Miyeok-guk)
The Essence of Home Cooking! The Golden Recipe for Tender Beef and Seaweed Soup
Introducing our special home recipe: a deeply flavorful seaweed soup packed with tender beef. Without any other added ingredients, this recipe focuses solely on fresh beef to bring out a profound and rich umami taste, creating the ultimate seaweed soup that will have you finishing your rice bowl in no time.
Main Ingredients- 150g beef (for soup, such as brisket or chuck cut)
- 11g dried seaweed (approximately 200-250g when rehydrated)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
- 2 Tbsp soup soy sauce (or regular Korean soy sauce)
- 1.5 Tbsp fish sauce (anchovy or sand lance type)
- 2 pinches of salt (adjust to taste)
- 1 beef bouillon cube (optional, for enhanced depth of flavor)
- 1.5~1.7L water (or substitute with stock)
Cooking Instructions
Step 1
First, rinse the dried seaweed under cold water to lightly remove any dust or debris. Then, place the seaweed in a clean bowl and gently rub and knead it with your hands until softened. This process helps to slightly reduce the saltiness and tenderize the seaweed.
Step 2
Place the rinsed seaweed in the bowl and add 1.5 liters of water. Let the seaweed soak until fully rehydrated. It should become soft and pliable in about 10 minutes, but allowing it more time will result in an even more tender texture.
Step 3
Once the seaweed is well-soaked, use kitchen scissors to cut it into bite-sized pieces. If the strands are too long, it can be difficult to eat, so cutting them into manageable pieces is recommended.
Step 4
Prepare 1 tablespoon of minced garlic. Garlic plays a crucial role in eliminating any gamey odor from the beef and enhancing the overall flavor profile of the soup.
Step 5
For the soup beef, gently press paper towels against the surface to absorb any excess blood. Thoroughly patting the beef dry is essential to prevent any unpleasant odors and ensure a clean taste in the finished soup.
Step 6
Now, in a pot, add the patted-dry beef, 1 tablespoon of minced garlic, and 1 tablespoon of perilla oil.
Step 7
Add about 2 pinches of salt to season the beef. This step helps the meat absorb flavor as it cooks.
Step 8
Turn the heat to medium and stir the ingredients in the pot continuously with a spatula. Sauté until the beef changes color from red to brown. This searing process locks in the juices and deepens the beef’s flavor.
Step 9
Once the beef is sufficiently sautéed, drain the rehydrated seaweed in a colander. Importantly, do not discard the soaking water! This water is rich with nutrients and umami from the seaweed, making it an excellent base for your soup.
Step 10
Add the drained seaweed to the pot with the sautéed beef and garlic. Stir and cook together for about 3 minutes. It’s important to sauté them together to ensure the seaweed becomes tender and melds well with the beef.
Step 11
Now, carefully pour the 1.5 liters of seaweed soaking water into the pot. If the amount of soaking water is insufficient, add more water (or stock) to reach a total volume of 1.5 to 1.7 liters.
Step 12
Add 2 tablespoons of soup soy sauce. Soup soy sauce adds a deep, savory flavor to the miyeok-guk.
Step 13
Add 1.5 tablespoons of fish sauce. Fish sauce will make the soup broth richer and more savory. You can substitute with anchovy sauce if preferred.
Step 14
As an optional step, adding 1 beef bouillon cube will significantly enhance the depth of flavor. Stir to combine all ingredients, then turn the heat to high and bring the soup to a boil.
Step 15
Once the soup begins to boil vigorously, use a spoon to skim off any foam that rises to the surface. This step helps to create a clearer and cleaner-tasting broth.
Step 16
After skimming the foam, slightly crack open the lid and reduce the heat to medium-low. Let the soup simmer gently for about 30 minutes. Simmering for this duration allows the flavors of the seaweed and beef to fully infuse into the broth, creating a rich taste.
Step 17
After 30 minutes, taste the soup and adjust the seasoning as needed. If it’s not salty enough, add a little more soy sauce or fish sauce. If it’s too salty, add a bit more water to reach your desired taste. Congratulations, your homemade Beef and Seaweed Soup, packed with nutrition and flavor, is ready! Enjoy it with a warm bowl of rice.
