Tender Beef and Seaweed Soup (Miyeokguk)
Tender Beef and Seaweed Soup (Miyeokguk)
Rich & Deep Flavored Beef Miyeokguk Made with Brisket: How to Make It! (Includes Cooking Time)
Not just for birthdays, enjoy delicious Beef Miyeokguk anytime! This recipe features tender brisket for a rich and satisfying soup that’s perfect any day.
Main Ingredients- Dried seaweed (miyeok) 50g
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
- Soup soy sauce (adjust to taste)
Broth Ingredients- 1 sheet dried kelp (approx. 15x10cm)
- 3L water
- 200g beef brisket
- 1 sheet dried kelp (approx. 15x10cm)
- 3L water
- 200g beef brisket
Cooking Instructions
Step 1
In a pressure cooker, combine 1 sheet of kelp (approx. 15x10cm), 3 liters of water, and 200g of beef brisket. Close the lid.
Step 2
Bring to a boil over high heat for 10 minutes. Once steam begins to escape, reduce the heat to medium and cook for another 10 minutes. After turning off the heat, wait for the pressure to naturally release completely.
Step 3
While the broth is simmering, soak 50g of dried seaweed in lukewarm water until softened. Rinse the rehydrated seaweed gently and squeeze out excess water.
Step 4
Once the pressure in the cooker has fully released, open the lid. Strain the clear beef broth and transfer it to another pot. Add 1 tablespoon of perilla oil to the pot.
Step 5
When the perilla oil is slightly warm, add the squeezed, rehydrated seaweed and 1 tablespoon of minced garlic. Sauté over medium-low heat for about 3-5 minutes, until the seaweed softens and wilts. Stir-frying until the seaweed turns a vibrant green will make it more appealing.
Step 6
Pour the strained beef broth into the pot with the sautéed seaweed. Add soup soy sauce to season, but start with a small amount and adjust to your preference. Taste as you go.
Step 7
Reduce the heat to low, cover the pot, and simmer gently for at least 1 hour to allow the flavors to meld and deepen. The longer it simmers, the richer and more flavorful the soup will become.
Step 8
Your delicious Beef Miyeokguk with tender brisket and a rich broth is ready! It tastes best when served hot.
