Nutrient-Rich! How to Make Delicious Beef Seaweed Soup
Special for Birthdays! Beef Seaweed Soup with Deep and Savory Broth
As the weather gets colder, a warm bowl of soup is a must-have. Among all the soups, my favorite is beef seaweed soup (Miyeokguk). With just a side of kimchi, a whole pot disappears in no time! This #BeefSeaweedSoup is a staple for birthdays. While I sometimes enjoy #DriedPollockSeaweedSoup, for birthdays, it has to be beef! On days like these, a warm #SoupDish makes me feel full, satisfied, and aids digestion. Some people have strong preferences for how Miyeokguk is made, but let’s cook this delicious version together!
Main Ingredients- Beef (for soup) 200g
- Dried Seaweed 15g
Seasoning & Broth- Soup Soy Sauce 2 Tbsp
- Minced Garlic 0.5 Tbsp
- Salt 0.5 Tbsp (to taste)
- Sesame Oil 1 Tbsp
- Kelp Broth 6 cups (approx. 1.2L)
- Soup Soy Sauce 2 Tbsp
- Minced Garlic 0.5 Tbsp
- Salt 0.5 Tbsp (to taste)
- Sesame Oil 1 Tbsp
- Kelp Broth 6 cups (approx. 1.2L)
Cooking Instructions
Step 1
First, soak the dried seaweed in plenty of cold water for about 15-20 minutes until fully rehydrated. Once the seaweed is soft and pliable, rinse it thoroughly by rubbing it with your hands under running water. Repeat this rinsing process about 3 times to remove any excess saltiness and impurities. (Tip: Dried seaweed expands significantly when rehydrated, so be cautious not to use too much at first. I remember being overwhelmed by the amount of seaweed when I first cooked it as a newlywed!)
Step 2
After rinsing and squeezing out excess water, cut the seaweed into bite-sized pieces (about 3-4 cm). To ensure a cleaner taste and reduce any gamey smell, gently press the beef with paper towels to remove any blood. Once the blood is removed, slice the beef into manageable pieces.
Step 3
Heat a pot over medium heat and add 1 tablespoon of sesame oil. Add the sliced beef and stir-fry until it’s nicely browned and cooked through. Sautéing the beef well develops its savory flavor.
Step 4
As the beef begins to change color, add the rehydrated seaweed to the pot and stir-fry together for about 1-2 minutes. Next, add 2 tablespoons of soup soy sauce and continue to stir-fry until the ingredients are well combined. (Tip: Adding soup soy sauce at this stage helps to infuse the seaweed and beef with umami.) Pour in 6 cups of kelp broth and add 0.5 tablespoon of minced garlic. (Some people add onion for sweetness, but I prefer to highlight the natural flavor of the seaweed. Feel free to add it if you like.)
Step 5
Once the broth comes to a boil, reduce the heat to medium-low and let it simmer for at least 10 minutes. The longer it simmers, the softer the seaweed will become, and the broth will turn richer and more savory. Taste and adjust the seasoning with salt if needed.
Step 6
And there you have it – a bubbling pot of delicious beef seaweed soup! This rich and tender soup is perfect for warming you up from the inside out on a chilly day.
Step 7
Miyeokguk is a dish I never tire of. I personally prefer to eat the ingredients – the seaweed and beef – rather than just drinking the broth. While I usually favor the broth in other soups, I find myself enjoying the chunky bits of Miyeokguk more. How about you?
