Hearty Beef and Seaweed Soup (Miyeokguk): A Warm Hug in a Bowl
The Ultimate Golden Recipe for Delicious Beef Seaweed Soup
As the weather turns chilly, a comforting bowl of Miyeokguk comes to mind. This recipe guarantees a rich and satisfying soup perfect for the season.
Key Ingredients for Beef Seaweed Soup- 1 handful dried seaweed (approx. 20-30g)
- 300g beef (for soup, e.g., brisket or chuck)
- 2 Tbsp tuna extract (fish sauce alternative)
- 2 Tbsp soy sauce (for soup)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (sesame oil can be substituted)
- 1.4 liters water (approx. 6 cups)
Cooking Instructions
Step 1
First, soak the dried seaweed in plenty of cold water for about 10-15 minutes until fully rehydrated. Rinse the rehydrated seaweed several times under clean water to remove any briny taste. Squeeze out excess water thoroughly with your hands, then cut into bite-sized pieces (about 3-4cm long).
Step 2
Heat a pot over medium heat and add 1 Tbsp of perilla oil. Add the 300g of beef and stir-fry until the surface changes color to opaque white. This step helps to lock in the juices.
Step 3
Once the beef starts to change color, add 1 Tbsp of minced garlic and the squeezed seaweed to the pot. Continue to stir-fry together for about 30 seconds. You’ll know it’s ready when the garlic is fragrant and the seaweed has wilted slightly. This sautéing step builds a deeper flavor base for the soup.
Step 4
Pour 1.4 liters (about 6 cups) of fresh water into the pot. Be sure to scrape up any bits stuck to the bottom of the pot, as they add extra flavor to the broth.
Step 5
Now, let’s season the soup. Add 2 Tbsp of soy sauce for soup and 2 Tbsp of tuna extract to enhance the savory depth. Bring the soup to a rolling boil over high heat, then reduce the heat to medium. Simmer gently, partially covered, for about 10 minutes. The longer it simmers, the more the flavors meld, resulting in a richer, more delicious broth. Taste and adjust seasoning with more soy sauce or a pinch of salt if needed.
