Rich Beef and Seaweed Soup (So-gogi Miyeok-guk)
Rich Beef and Seaweed Soup (So-gogi Miyeok-guk)
How to Make Delicious Beef and Seaweed Soup
Enjoy a comforting bowl of Miyeok-guk, a classic Korean soup, elevated with tender beef brisket. This recipe involves simmering the soup for over 30 minutes to develop a rich, deep flavor. Adding a bit more water and simmering again before serving enhances the broth’s color and intensifies its savory notes, making it a perfect hearty dinner. (Tablespoon measurements are based on a standard Korean rice spoon.)
Beef and Seaweed Soup Ingredients- 130g beef brisket
- 16g dried seaweed (miyeok)
- 1 Tbsp sesame oil (deulgireum)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp fish sauce (kanari aekjeot)
- 3-4 pinches of salt
- 1150ml water
For Soaking Seaweed- 1.5 liters water
- 1.5 liters water
Cooking Instructions
Step 1
In a bowl, place the dried seaweed and add enough water to cover it. Gently massage the seaweed with your hands to clean it, then transfer it to a colander. Rinse thoroughly under running water, tossing gently to remove any debris. Once clean, cut the seaweed into bite-sized pieces with scissors.
Step 2
Add 1.5 liters of fresh water to the cut seaweed and let it soak for about 10-15 minutes, or until it becomes soft and rehydrated. This process prepares the seaweed for cooking.
Step 3
Pat the beef brisket dry with paper towels to remove any excess blood. This step is crucial for preventing a gamey odor in the final soup.
Step 4
Heat a pot over medium to medium-low heat. Add the beef brisket and 1 tablespoon of sesame oil. Stir-fry the beef, constantly turning, until it changes color to a cooked brown. This helps to sear the meat and release its flavors.
Step 5
Once the beef has browned, add 1-2 pinches of salt and stir well to season the meat. This initial seasoning enhances the beef’s natural taste.
Step 6
Add the soaked and drained seaweed to the pot with the beef. Sauté them together for about 3 minutes, stirring continuously, until the seaweed becomes tender. This allows the flavors to meld.
Step 7
After sautéing the seaweed, add another 1-2 pinches of salt and stir to lightly season the seaweed as well.
Step 8
Pour in 1 liter of the water used to soak the seaweed. Using the seaweed soaking water adds an extra layer of flavor and depth to the broth.
Step 9
Add 1 tablespoon of minced garlic. Garlic provides a fragrant aroma and enhances the soup’s overall taste.
Step 10
Stir in 2 tablespoons of soy sauce for soup and 2 tablespoons of fish sauce. Mix everything well. The combination of soy sauce and fish sauce creates a complex and savory broth.
Step 11
Turn the heat up to high and bring the soup to a boil. As the soup boils, foam will rise to the surface. Skim off this foam with a spoon. This step ensures a clear and clean-tasting broth.
Step 12
After skimming the foam, reduce the heat to medium or medium-low. Cover the pot loosely (slightly ajar) and let the soup simmer for about 30 minutes. Simmering with the lid slightly open prevents the soup from boiling over while allowing the flavors to deepen. This long simmer is key to achieving a rich taste.
Step 13
After 30 minutes, remove the lid and check the broth’s consistency. If it seems too concentrated, add about 150ml of water and stir. Bring the soup back to a gentle boil. (I personally added 150ml of water.)
Step 14
Taste the soup and adjust the seasoning as needed. If it’s not salty enough, add a little more soy sauce or fish sauce. If it’s too salty, add a bit more water to balance the flavors according to your preference.
Step 15
Finally, bring the soup to another brief boil. Your delicious and deeply flavored Beef and Seaweed Soup is now ready to be served!
