Rich Beef and Seaweed Soup (So-gogi Miyeok-guk)
Rich Beef and Seaweed Soup (So-gogi Miyeok-guk)
The Perfect Birthday Soup: Delicious Beef and Seaweed Soup for Your Husband!
This is a recipe for Beef and Seaweed Soup, prepared for my husband’s birthday. The harmonious blend of rich beef broth and tender seaweed is exquisite. Adding pre-made beef bone broth (Sagol Gomtang) further enhances the soup’s deep and savory flavor. On a special birthday morning, convey your love with a warm bowl of this comforting Miyeok-guk.
Main Ingredients- Beef (for soup, e.g., brisket or chuck) 200g
- Dried Seaweed 1 cup (approx. 10-15g)
- Commercial Beef Bone Broth (Sagol Gomtang) 1 pack (approx. 1L)
Seasoning & Others- Korean Soy Sauce for Soup (Guk-ganjang) 2 Tbsp
- Fish Sauce or Anchovy Extract (Chamchi-aek) 2 Tbsp
- MSG-based Seasoning (Dashida, beef flavor) 1 tsp
- Salt 2 tsp (adjust to taste)
- Ground Black Pepper, a pinch
- Minced Garlic 1 tsp
- Perilla Oil (Deul-gireum) 2 Tbsp
- Korean Soy Sauce for Soup (Guk-ganjang) 2 Tbsp
- Fish Sauce or Anchovy Extract (Chamchi-aek) 2 Tbsp
- MSG-based Seasoning (Dashida, beef flavor) 1 tsp
- Salt 2 tsp (adjust to taste)
- Ground Black Pepper, a pinch
- Minced Garlic 1 tsp
- Perilla Oil (Deul-gireum) 2 Tbsp
Cooking Instructions
Step 1
In a pot, heat 2 tablespoons of perilla oil over medium-low heat. Add 1 teaspoon of minced garlic and sauté until fragrant, being careful not to burn it. Once the garlic aroma is released, add the beef and stir-fry until it’s no longer pink. Browning the beef slightly will add a deeper flavor.
Step 2
Briefly rinse the dried seaweed under cold water (no need to soak it beforehand) and gently squeeze out excess water. Add the rinsed seaweed to the pot with the beef and continue to stir-fry for about 2-3 minutes. Lightly sautéing the seaweed helps reduce any ‘sea’ flavor and enriches the broth.
Step 3
While stir-frying the seaweed and beef, add 2 tablespoons of Korean soy sauce for soup (Guk-ganjang). Continue to stir-fry for another minute to allow the soy sauce to coat the ingredients and deepen their flavor. This adds savoriness and a beautiful color.
Step 4
Now, pour enough water into the pot to cover the sautéed ingredients. Approximately 1 liter of water is suitable, but you can adjust this based on your desired soup consistency. We will add the beef bone broth later.
Step 5
Once the water comes to a boil, pour in 1 pack (approx. 1L) of commercial beef bone broth (Sagol Gomtang). This broth base will significantly deepen and enrich the soup’s flavor, allowing you to create a delicious Miyeok-guk without the need for making your own stock from scratch.
Step 6
Add 2 tablespoons of fish sauce or anchovy extract (Chamchi-aek) to enhance the umami. This ingredient adds a clean yet profound depth to the broth. Bring the soup to a simmer, allowing all the flavors to meld.
Step 7
When the soup is boiling, reduce the heat to medium-low. Add 1 teaspoon of beef-flavored MSG-based seasoning (Dashida) to boost the flavor profile. Then, add about 2 teaspoons of salt to season. It’s best to start with a smaller amount and adjust to your personal preference.
Step 8
Simmer gently over medium-low heat for about 10 minutes, allowing the seaweed and beef to become tender. The broth will thicken slightly as it simmers, concentrating the flavors. Just before turning off the heat, sprinkle a pinch of ground black pepper to lift the aroma and taste. Your hearty and delicious Beef and Seaweed Soup is now complete! Enjoy it while it’s warm!
