Rich Beef and Seaweed Soup (Miyeok-guk) Golden Recipe
Breathe Easy: Delicious Beef and Seaweed Soup, a Recipe for Health
With today’s concerning air quality, taking care of our health is more important than ever! This recipe for Beef and Seaweed Soup (Miyeok-guk) is packed with the goodness of sea vegetables, known for their ability to help detoxify heavy metals and combat the effects of fine dust. We’ll use tender bulgogi-cut beef for a delightful texture and a rich broth made with rice water for a deep, savory flavor. This is a hearty, comforting, and healthy dish that everyone will love. Get ready to make a truly unforgettable bowl of Miyeok-guk!
Ingredients- Beef (Bulgogi-cut) 1 cup
- Soaked Dried Seaweed 2 cups
- Minced Garlic 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang) 1 Tbsp
- Salt 1/2 Tbsp (or to taste)
- Sesame Oil 2 Tbsp
- Rice Water 600ml
Cooking Instructions
Step 1
First, gather all your ingredients. Soak the dried seaweed in cold water for about 10 minutes until rehydrated. Once softened, squeeze out excess water and cut into bite-sized pieces. Have your bulgogi-cut beef and minced garlic ready.
Step 2
Heat 2 tablespoons of sesame oil in a deep pot or pan over medium heat. The fragrant aroma of sesame oil will enhance the flavor as you sauté the ingredients. You can also use perilla oil.
Step 3
Add the bulgogi-cut beef to the hot pan and stir-fry over medium-high heat. Cook until the beef turns a nice brown color and is cooked through.
Step 4
Once the beef is partially cooked, add 1/2 tablespoon of salt and continue to stir-fry. This helps the beef absorb the seasoning and develop a richer flavor.
Step 5
After the beef is nicely sautéed, add the rehydrated and squeezed seaweed to the pot.
Step 6
Stir-fry the beef and seaweed together for about 2-3 minutes. This allows the seaweed to soften further and meld with the flavors of the beef. You’ll notice the fresh, oceanic aroma of the seaweed becoming more pronounced.
Step 7
Pour in 600ml of rice water. Rice water adds a subtle sweetness and smooth texture to the broth, making the Miyeok-guk incredibly rich and satisfying. Stir in 1 tablespoon of minced garlic and 1 tablespoon of soy sauce for soup.
Step 8
Bring the soup to a rolling boil over high heat. Once it’s boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes to allow the flavors to fully develop.
Step 9
Taste the soup and adjust the seasoning with additional salt if needed. Remember to account for the saltiness of the soy sauce for soup you’ve already added. Turn off the heat once the flavor is to your liking.
Step 10
Your delicious and comforting Beef and Seaweed Soup is ready! Enjoy the uniquely tender yet slightly chewy texture of the bulgogi-cut beef in this flavorful soup.
Step 11
Unlike traditional Miyeok-guk, the bulgogi-cut beef offers a delightful bite – thin slices that provide a satisfying chewiness. Even if you’re not usually a big fan of seaweed, you might find yourself loving this version!
Step 12
Serve this heartwarming Beef and Seaweed Soup with a bowl of steamed rice for a complete and nutritious meal. It pairs wonderfully with side dishes like stir-fried spicy pork (Jeyuk-bokkeum) or seasoned radish salad (Ggul-muchim)!
