Beef Seaweed Soup (Miyeokguk) – Chef Baek’s Style
The Secret to Rich Broth! Baek Jong-won’s Beef Seaweed Soup: Using Fish Sauce for Flavor
This is an incredibly easy Beef Seaweed Soup recipe by Baek Jong-won! We’ll stir-fry beef until fragrant, rehydrate seaweed, and use fish sauce to perfectly season the broth. I’ll guide you through the simple steps to make this delicious soup.
Main Ingredients
- Dried seaweed (miyeok) 3 tablespoons (expands to about 150-200g when rehydrated)
- Beef for soup (cut into bite-sized pieces) 200g
- Concentrated broth cubes 3 pieces (or 1L of anchovy-kelp broth)
Seasoning
- Minced garlic 1/2 tablespoon
- Soy sauce 1 tablespoon (for marinating)
- Sesame oil 1/2 tablespoon (for marinating)
- Red crab fish sauce 1.5 tablespoons (for seasoning, can substitute with soy sauce or salt)
- Minced garlic 1/2 tablespoon
- Soy sauce 1 tablespoon (for marinating)
- Sesame oil 1/2 tablespoon (for marinating)
- Red crab fish sauce 1.5 tablespoons (for seasoning, can substitute with soy sauce or salt)
Cooking Instructions
Step 1
First, take 3 tablespoons of dried seaweed and soak it in cold water for about 15-20 minutes until fully rehydrated. Once softened, drain the seaweed thoroughly by squeezing out excess water and cut it into manageable, bite-sized pieces.
Step 2
In a bowl, combine the 200g of beef for soup with 1 tablespoon of soy sauce, 1/2 tablespoon of sesame oil, and 1/2 tablespoon of minced garlic. Mix well to marinate the beef. This initial marination step significantly enhances the beef’s flavor.
Step 3
Now, heat a pot over medium-high heat. Add 1/2 tablespoon of sesame oil to the pot and stir-fry the marinated beef. Cook the beef until it’s nicely browned on all sides; this process deepens the broth’s flavor profile.
Step 4
Once the beef is sufficiently stir-fried, add the squeezed and chopped rehydrated seaweed to the pot. Continue to stir-fry them together with the beef for another 1-2 minutes. Lightly sautéing the seaweed improves its texture and helps release its aroma into the broth.
Step 5
Next, add 1.5 tablespoons of red crab fish sauce for that essential savory depth and stir-fry briefly to release its fragrance. (If you don’t have red crab fish sauce, regular soy sauce or salt can be used as a substitute.) Then, pour in 1L of water and add the 3 concentrated broth cubes. If you don’t have broth cubes, you can use plain water or a pre-made anchovy-kelp broth.
Step 6
Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover the pot, and let it simmer gently for about 20 minutes. This allows the flavors to meld and the broth to become rich. Finally, taste the soup. Adjust the seasoning by adding more fish sauce, soy sauce, or salt until it reaches your desired flavor. Your delicious Beef Seaweed Soup is now ready to be enjoyed!
