Rich Beef and Seaweed Soup (Miyeokguk) with Rice Water
Cooking Hearty Beef Seaweed Soup Using Rice Water for Deeper Flavor
I’m quite fond of Miyeokguk (seaweed soup), so I often make it even when it’s not my birthday! Using rice water to boil it adds a richer, deeper flavor. Here’s my recipe for beef seaweed soup cooked with rice water.
Main Ingredients
- Dried seaweed (cut) 20g (before soaking)
- Beef (brisket or soup cut) 140g
Seasoning & Other Ingredients
- Sesame oil 4 Tbsp
- Soup soy sauce (Guk-ganjang) 4 Tbsp
- Salt (to taste)
- Rice water (approx. 5-7 bowls)
- Sesame oil 4 Tbsp
- Soup soy sauce (Guk-ganjang) 4 Tbsp
- Salt (to taste)
- Rice water (approx. 5-7 bowls)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for at least 30 minutes until fully rehydrated. Once softened, rinse the seaweed thoroughly, squeeze out excess water, and cut it into bite-sized pieces. Heat 4 tablespoons of sesame oil generously in a pot over medium heat. Add the beef and stir-fry until it’s no longer pink and slightly browned. Sautéing the beef well is key to developing its flavor.
Step 2
Once the beef is sufficiently sautéed, add the soaked and chopped seaweed to the pot. Stir-fry them together, making sure the seaweed doesn’t stick to the bottom. Continue to stir-fry for about 3-4 minutes until most of the water from the seaweed has evaporated and the seaweed and beef are well combined. This step helps release the nutty aroma of the seaweed.
Step 3
After stir-frying the seaweed and beef thoroughly, it’s time to add the rice water. Pour enough rice water to fill the pot generously. I usually use about 5 to 7 bowls of rice water, depending on the size of my pot and how much soup I want. Using rice water will make the broth look milky and taste wonderfully savory.
Step 4
Bring the soup to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes. Simmering for this long allows the flavors of the seaweed and beef to meld beautifully, creating a deep, rich broth. After 20 minutes of simmering, add 4 tablespoons of soup soy sauce (Guk-ganjang) and continue to simmer gently for another 20-30 minutes. Finally, adjust the seasoning with salt to your preference. Your delicious and comforting beef seaweed soup is now ready! Enjoy it with a warm bowl of rice.
