Rich Beef and Seaweed Soup (Miyeok-guk)
Rich Beef and Seaweed Soup (Miyeok-guk)
Simple and Delicious Korean Beef Seaweed Soup Recipe
To celebrate my wife’s birthday, I made her a comforting bowl of Korean beef seaweed soup (Miyeok-guk). This recipe offers a deep, savory flavor from the beef and a tender texture, making it a perfect, heartwarming dish for any occasion.
Main Ingredients- 300g beef for soup (stew meat)
- 50g dried seaweed
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, soak the 50g of dried seaweed in plenty of cold water until it’s fully rehydrated. (The package usually indicates 100g for 4 servings, so I used half. It should take about 10-15 minutes to soften.)
Step 2
Pat the beef dry with paper towels to remove any excess blood. This step helps ensure a cleaner, clearer broth.
Step 3
Once the seaweed is well-soaked, squeeze out excess water thoroughly. You can also cut the seaweed into bite-sized pieces at this stage for easier eating.
Step 4
In a bowl, combine the patted-dry beef with the soy sauce for soup, sesame oil, salt, pepper, and minced garlic. Gently knead the ingredients together with your hands (called ‘jov-jov’) to marinate the beef. Let it sit for about 5-10 minutes to allow the flavors to penetrate.
Step 5
Heat a pot over medium heat and add the marinated beef. Stir-fry the beef until it’s about 70% cooked. Searing the beef well enhances its savory flavor.
Step 6
When the beef is about 70% cooked, add the rehydrated seaweed to the pot. Continue to stir-fry together for another 2-3 minutes. This helps to meld the flavors and bring out the umami from the seaweed.
Step 7
Once the ingredients are well-stirred and fragrant, add enough water to cover everything generously. (Add enough water to submerge the beef and seaweed, accounting for evaporation as it simmers.)
Step 8
Bring the soup to a boil, then reduce the heat to medium-low. Taste the broth and adjust the seasoning with salt as needed. Be careful not to make it too salty.
Step 9
Let the soup simmer gently for at least 15-20 minutes. This slow simmering allows the flavors of the beef and seaweed to fully develop, resulting in a rich and deeply satisfying broth. Enjoy your delicious Miyeok-guk!
