Rich Beef and Seaweed Soup (Miyeok-guk)
Heartwarming Korean Beef and Seaweed Soup Recipe
This recipe makes a deeply flavorful and comforting Beef and Seaweed Soup (Miyeok-guk), perfect for warming up on a chilly day. The tender beef and fragrant seaweed create a beloved taste for the whole family.
Main Ingredients
- 2 pieces dried seaweed (Miyeok) (approx. 20g)
- 100g beef (for soup), cut into bite-sized pieces
Seasoning
- 5 Tbsp soy sauce (approx. 75ml)
- 1 Tbsp sesame oil (approx. 15ml)
- 1 Tbsp minced garlic (approx. 15g)
- 5 Tbsp soy sauce (approx. 75ml)
- 1 Tbsp sesame oil (approx. 15ml)
- 1 Tbsp minced garlic (approx. 15g)
Cooking Instructions
Step 1
First, place the two pieces of dried seaweed in a bowl. Rinse them thoroughly under running water to remove any dust or impurities. Gently rub the seaweed while rinsing for a cleaner result.
Step 2
Soak the cleaned seaweed in cold water for about 15-20 minutes until it becomes soft and pliable. It’s a good idea to change the water once or twice during soaking.
Step 3
Once the seaweed is rehydrated, squeeze out excess water. Then, cut it into bite-sized pieces, about 3-4cm long. Cutting it too long can make it difficult to eat.
Step 4
Pat the beef dry with paper towels to remove excess blood. Slice the beef into strips, similar in length to your cut seaweed. Thinly sliced beef will cook more quickly and evenly.
Step 5
In a bowl, combine the sliced beef with 5 tablespoons of soy sauce and 1 tablespoon of sesame oil. Mix well by hand, massaging the seasoning into the meat. Let it marinate for a few minutes to allow the flavors to meld.
Step 6
Heat a pot over medium heat. Add the marinated beef and stir-fry until the outer surfaces turn opaque. Continue cooking until the beef is no longer pink.
Step 7
Once the beef is partially cooked, add the prepared seaweed to the pot. Stir-fry together with the beef for about 1-2 minutes until the seaweed wilts and combines well with the meat.
Step 8
Now, pour in enough water or broth to fully cover the ingredients. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 10 minutes. This simmering time is key to developing a deep and rich flavor.
Step 9
After the soup has simmered and the flavors have melded, stir in 1 tablespoon of minced garlic. Taste the soup and adjust the seasoning with additional soup soy sauce or salt if needed. Simmer for another moment. Your Miyeok-guk is almost ready!
Step 10
Enjoy your warm and delicious homemade Beef and Seaweed Soup! It’s a nourishing and satisfying meal, perfect served with a bowl of rice.
