Rich Beef and Seaweed Soup (Miyeokguk)
How to Make Delicious Beef Seaweed Soup Easily
Enjoy this comforting soup, bursting with the savory umami of beef and the oceanic aroma of seaweed. May each day bring you happiness! ♬
Main Ingredients- Beef (brisket or flank recommended) 220g
- Dried seaweed 30-35g
- Dried kelp (15x10cm) 2 sheets
- Water 2.9L
- Sesame oil 1.5 Tbsp
- Soy sauce for soup or fish sauce 1.5 Tbsp (adjust to taste)
- Minced garlic 1.5 Tbsp
Cooking Instructions
Step 1
For a more detailed visual guide, please refer to the accompanying video recipe above! (Video link: https://youtu.be/zcKIxFWNSY0)
Step 2
In a large pot, combine 2.9L of water, 220g of beef (such as brisket), and 2 sheets of dried kelp. Cover with a lid and bring to a boil over high heat. Once it reaches a rolling boil, reduce the heat to medium-low and simmer gently for 1 hour, allowing the flavors to meld and the beef to become tender.
Step 3
After 1 hour, carefully remove the cooked beef and kelp from the pot. You’ll notice some impurities may have surfaced in the broth. It’s best to strain this broth for a cleaner soup.
Step 4
Strain the broth through a fine-mesh sieve into a clean bowl. This will give you a clear and pure beef broth. You should have approximately 1.8L of broth.
Step 5
Shred the cooked beef into bite-sized pieces, following the grain. It’s a good idea to skim off any excess fatty bits from the beef as you shred it; this will make the soup lighter and more refined.
Step 6
Soak the dried seaweed in cool water for about 2-3 minutes until it becomes soft and rehydrated. Be careful not to over-soak, as it can become mushy.
Step 7
Gently squeeze out excess water from the rehydrated seaweed and chop it into manageable pieces. (You can adjust the amount of seaweed to your preference; around 30g is also perfectly fine.)
Step 8
Heat 1.5 Tbsp of sesame oil in the pot over medium heat. Add the chopped seaweed and stir-fry for about 2-3 minutes. This step is crucial for developing a pleasant chewy texture and enhancing the seaweed’s flavor.
Step 9
Once the seaweed is fragrant and lightly sautéed, add the shredded beef, the strained beef broth, 1.5 Tbsp of soy sauce for soup (or fish sauce), and 1.5 Tbsp of minced garlic. Cover the pot and bring it back to a boil over high heat.
Step 10
When the soup begins to boil again, reduce the heat to low and simmer for at least 20 minutes. This allows all the flavors to meld beautifully. Taste and adjust seasoning with more soy sauce or fish sauce if needed. Now, it’s ready to be served with a bowl of hot rice for a truly comforting meal! Enjoy your delicious homemade soup.
