Rich and Savory Beef and Seaweed Soup (Miyeokguk) Recipe
Rich and Savory Beef and Seaweed Soup (Miyeokguk) Recipe
How to Make Delicious Beef and Seaweed Soup
A simple yet deeply flavorful beef and seaweed soup that’s perfect for any occasion. This recipe is easy to follow, ensuring a delicious outcome every time.
Ingredients- Beef (for soup) 200g
- Dried seaweed 17g
- Perilla oil 1 Tbsp
- Soy sauce for soup 2.5 Tbsp
- Fish sauce 1.5 Tbsp
- Salt 0.3 Tbsp (a pinch, adjust to taste)
- Minced garlic 1 Tbsp
- Water 1.2L
Cooking Instructions
Step 1
Before you begin, take a moment to check and prepare all the ingredients listed. The 200g of beef is a generous portion, but you can adjust it to your preference. Having all your ingredients measured and ready will make the cooking process much smoother.
Step 2
Soak the dried seaweed in cold water for about 15-20 minutes until it becomes soft and pliable. Once rehydrated, rinse it thoroughly under running water. Then, use scissors or a knife to cut the seaweed into bite-sized pieces, about 2-3 cm long. Cutting it to a manageable size will make it easier to eat.
Step 3
Now, let’s prepare the pot for sautéing the seaweed. Add 1 tablespoon of perilla oil to the pot. The nutty aroma of perilla oil will add a wonderful depth of flavor to your Miyeokguk.
Step 4
Add the prepared beef to the pot with the perilla oil and sauté it. Cook the beef until the outer surface is browned and cooked through. Sautéing the beef well at this stage is crucial as it locks in the juices and adds a rich umami flavor to the soup broth.
Step 5
Once the beef is sufficiently sautéed, add all the rehydrated and cut seaweed to the pot. Continue to stir-fry the seaweed together with the beef for a short while. This process allows the flavors of the seaweed and beef to meld beautifully.
Step 6
It’s time to add the seasonings for flavor. Pour in 2.5 tablespoons of soy sauce for soup (guk-ganjang). Stir and cook for about 1 minute, allowing the seaweed and beef to absorb the seasoning evenly. This step ensures the soy sauce’s savory notes penetrate the ingredients, resulting in a more delicious soup.
Step 7
Pour 1.2 liters (about 6 cups) of water into the pot with the sautéed ingredients. Using enough water ensures that the soup won’t be too concentrated even after simmering. Bring the soup to a boil over high heat.
Step 8
Add 1.5 tablespoons of fish sauce to enhance the savory depth of the soup. Fish sauce is a secret ingredient that makes the broth richer and more complex. (If you don’t have fish sauce, you can substitute with more soy sauce or salt).
Step 9
Add 1 tablespoon of minced garlic to help eliminate any gamey odors from the beef and add a fresh, aromatic note to the soup. Stir well to distribute the garlic flavor throughout the broth.
Step 10
Finally, add 0.3 tablespoons of salt to season the soup. This is roughly equivalent to a pinch. It’s best to taste the soup after it has simmered and adjust the saltiness as needed. Avoid adding too much salt initially.
Step 11
Now, bring the soup back to a rolling boil over high heat, then reduce the heat to medium-low and let it simmer for another 5-10 minutes. Once the flavors have fully infused into the broth, your delicious beef and seaweed soup is ready! Enjoy it with a warm bowl of rice.
