Rich Korean Beef and Seaweed Soup (Miyeokguk): A Birthday Classic
Essential Birthday Soup: Hearty Beef and Seaweed Soup Recipe
You must have Miyeokguk on your birthday! This recipe uses premium sea-washed seaweed, perfect for celebratory occasions, especially for postpartum mothers. Enjoy a deeply flavorful and nutritious soup that’s both comforting and delicious.
Main Ingredients
- Dried seaweed (Miyeok) 100g (when fully rehydrated)
- Beef (for soup or bulgogi) 150g
Seasonings
- Korean soup soy sauce (Guk-ganjang) 1 Tbsp
- Fish sauce (anchovy or sand lance) 2.5 Tbsp
- Perilla oil or sesame oil, a drizzle (for stir-frying beef)
- Korean soup soy sauce (Guk-ganjang) 1 Tbsp
- Fish sauce (anchovy or sand lance) 2.5 Tbsp
- Perilla oil or sesame oil, a drizzle (for stir-frying beef)
Cooking Instructions
Step 1
Prepare your seaweed. I particularly recommend ‘Chujado Postpartum Seaweed’ for its excellent quality. Soak 100g of dried seaweed in cold water for at least 30 minutes until fully rehydrated. Once softened, rinse it 3-4 times to remove excess salt, then squeeze out excess water and cut into bite-sized pieces.
Step 2
Now, let’s stir-fry the beef. Pat the cut beef dry with paper towels to remove any excess blood. Heat a drizzle of perilla oil (or sesame oil) in a pot over medium heat and add the beef. Stir-fry until the beef is browned on all sides.
Step 3
Once the beef has changed color, add the rehydrated seaweed to the pot. Stir-fry together with the beef for about 2-3 minutes, allowing the seaweed to wilt and its savory flavor to develop.
Step 4
Time to add the seasonings. Pour in 1 Tbsp of Korean soup soy sauce (Guk-ganjang) and stir-fry for another minute. This helps the soy sauce to penetrate the ingredients, enhancing the umami. (Tip: Some people add about 1/2 tsp of minced garlic at this stage, but I prefer to omit garlic to let the pure flavor of the seaweed and beef shine through. Feel free to adjust to your preference!)
Step 5
Add enough water to cover the ingredients and bring to a boil. Adjust the water level based on your desired soup consistency. Start with high heat, then reduce to medium-low once boiling, and simmer for at least 15-20 minutes. The longer it simmers, the deeper the flavors of the seaweed and beef will meld, resulting in a richer soup. Finally, season with 2.5 Tbsp of fish sauce to taste. Using fish sauce provides a much deeper and more complex flavor than soup soy sauce alone. Enjoy your delicious and deeply flavorful beef and seaweed soup!
