Rich & Simple Korean Beef and Seaweed Soup (Miyeokguk) Recipe
Rich & Simple Korean Beef and Seaweed Soup (Miyeokguk) Recipe
An Ultra-Easy Beef Seaweed Soup for Your Friend’s Birthday!
Seaweed soup is a must for birthdays! You can easily make this at home with this super simple recipe. Anyone can make it! Enjoy a delicious and comforting bowl.
Main Ingredients- Beef for soup (e.g., brisket or ribeye), 1 handful (approx. 100g)
- Dried seaweed, cut, 2 handfuls (approx. 20g)
Seasoning- Minced garlic, 1/2 Tbsp
- Korean soup soy sauce (Guk-ganjang), 1 Tbsp
- Salt (to taste)
- Minced garlic, 1/2 Tbsp
- Korean soup soy sauce (Guk-ganjang), 1 Tbsp
- Salt (to taste)
Cooking Instructions
Step 1
First, take 2 handfuls (about 20g) of dried seaweed and place it in a bowl. We’ll rehydrate it before cooking.
Step 2
Pour enough water to cover the seaweed and let it soak for about 10-15 minutes until fully softened. It’s important to let it soak adequately so it becomes tender.
Step 3
If the soaked seaweed strands are too long or clumpy, snip them a few times with kitchen scissors to make them easier to eat. This helps the flavors meld better and makes the soup more enjoyable to eat. (This step is optional, but recommended!)
Step 4
Once the seaweed is fully rehydrated, drain it thoroughly using a colander. Excess water can dilute the soup’s flavor.
Step 5
Now, prepare a pot. Heat 1-2 tablespoons of perilla oil or sesame oil over medium-low heat. The aromatic oil will enhance the ingredients’ flavors.
Step 6
Add 1 handful (about 100g) of beef for soup and 1/2 Tbsp of minced garlic to the pot. Sauté briefly for about 1-2 minutes, just until the beef loses its pink color. Be careful not to overcook, as the beef can become tough.
Step 7
Sautéing the beef with minced garlic over medium heat helps to remove any gamey smell and infuses it with garlic aroma, resulting in a much more flavorful miyeokguk. Cook just until the surface of the beef turns white.
Step 8
Add the drained seaweed to the pot and sauté with the beef for another 2-3 minutes. Stir-frying allows the seaweed to absorb the flavors of the perilla oil and garlic, deepening the soup’s taste.
Step 9
Now, pour in plenty of water (about 4-5 cups). Bring the soup to a rolling boil over high heat.
Step 10
Here comes the key to the soup’s flavor! It’s time to season. Instead of regular salt, using Korean soup soy sauce (Guk-ganjang) is essential for a deep, savory miyeokguk. Add 1 Tbsp of Guk-ganjang first.
Step 11
Next, add 1-2 Tbsp of salt, adjusting to your preference. Taste as you go and add more salt if needed. Once seasoned, reduce the heat to medium-low and simmer for at least 10 minutes to allow the flavors to meld and the soup to reduce slightly. This will result in a rich broth perfect for mixing with rice!
Step 12
Your delicious Beef Seaweed Soup is ready! Served with a bowl of warm rice and a side of kimchi, it’s absolutely delightful. Perfect for birthdays or any time you need a hearty, comforting meal!
