Delicious Beef Seaweed Soup (Miyeokguk)
Easy and Flavorful Beef Seaweed Soup: A Simple Recipe for Beginners
Miyeokguk, or Korean seaweed soup, is a staple dish, often enjoyed on special occasions like birthdays. There are many variations, from clam-based to perilla seed added, but today we’re making a comforting beef version! When I first made miyeokguk, I was surprised by how much dried seaweed expands; I’ve included a tip on how to measure the right amount for one serving. Beef miyeokguk was always a celebratory dish in my home, so it’s the version that first comes to mind for me. Making it ahead and reheating it just before serving makes the seaweed even more tender and the flavors meld beautifully.
Main Ingredients- Dried seaweed 10g (for 2 servings)
- Beef (for soup) 80g
- Water 1000ml (5 cups)
Seasoning Ingredients- Soy sauce for soup 1 Tbsp
- Fish sauce (anchovy or sand lance) 1 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Salt to taste
- Black pepper to taste
- Soy sauce for soup 1 Tbsp
- Fish sauce (anchovy or sand lance) 1 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Salt to taste
- Black pepper to taste
Cooking Instructions
Step 1
Let’s begin by making a delicious beef seaweed soup, our star dish for today! Follow these step-by-step instructions, and even beginner cooks can achieve a wonderful result.
Step 2
First, prepare the dried seaweed. You’ll need to rehydrate it by soaking it in cold or lukewarm water for about 30 minutes to 1 hour, until it becomes soft and pliable. Struggling with seaweed portioning? A good rule of thumb is that a handful of dried seaweed (about the size of your thumb) is roughly a single serving. After soaking, rinse the seaweed thoroughly multiple times to ensure it’s clean.
Step 3
Now, let’s marinate the beef, which is key to the soup’s flavor. Add 1 Tbsp of cooking wine (mirin) to the beef to help tenderize it and remove any gamey odors. Sprinkle a pinch of black pepper. This simple marination step will enhance both the texture and the overall deliciousness of the beef.
Step 4
Once the seaweed is fully rehydrated, gently squeeze out excess water. Then, cut it into bite-sized pieces, about 2-3 cm in length. Cutting it into manageable pieces will make it more enjoyable to eat.
Step 5
It’s time to stir-fry! Place the marinated beef in a cold pan and cook over medium heat. Once the beef changes color and is partially cooked, add the chopped seaweed to the pan. Stir-fry them together for about 2-3 minutes, allowing the seaweed to soften and meld with the beef. Tip: Starting with a cold pan helps prevent the beef from sticking and promotes even cooking. You can also add 1 Tbsp of sesame oil during this stage for an extra nutty aroma.
Step 6
Pour the measured 1000ml (5 cups) of water into the pan with the stir-fried seaweed and beef. Bring it to a boil over high heat. Once boiling, reduce the heat to medium-low, and add 1 Tbsp of minced garlic. Stir in 1 Tbsp of soy sauce for soup and 1 Tbsp of fish sauce for a deeper umami flavor. Finally, season with salt to your preference. Let the soup simmer gently for about 15 minutes. This allows the seaweed to become tender and the flavors to fully develop, resulting in a rich and satisfying soup. Serve hot with freshly cooked rice!
