Clear and Flavorful Beef and Seaweed Soup (Miyeokguk) – My Secret Recipe!
The secret to a rich yet non-greasy Beef and Seaweed Soup, perfect for birthdays and special occasions!
As I was preparing this Beef and Seaweed Soup for my daughter’s birthday, she asked for it to be ‘not greasy.’ Inspired by her request, I’ve brewed up my own special method to create a soup that’s free from any unpleasant odors and delightfully rich in flavor. Follow along for a truly exceptional Miyeokguk!
Main Ingredients
- Dried seaweed 20g (about one handful)
- Beef (stewing or bulgogi cut) 300-400g
- 1 medium onion
Seasoning & Aromatics
- 2 Tbsp soy sauce for soup (Gukganjang)
- 2 Tbsp fish sauce (or anchovy sauce)
- A pinch of black pepper
- 1 Tbsp cooking wine (Cheongju, Mirin, or Rice Wine)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce for soup (Gukganjang)
- 2 Tbsp fish sauce (or anchovy sauce)
- A pinch of black pepper
- 1 Tbsp cooking wine (Cheongju, Mirin, or Rice Wine)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the dried seaweed (20g). Soak it in lukewarm water for about 10-15 minutes until fully rehydrated. Once softened, place the seaweed in fresh, cool water and gently rub it with your hands 1-2 times to rinse off any grit or debris. Then, cut the seaweed into bite-sized pieces, about 5-7 cm long. Cutting it too short might cause it to break apart during cooking, so aim for a manageable length.
Step 2
Prepare 300-400g of beef. You can use cuts suitable for stewing or bulgogi. Gently pat the beef with a paper towel to remove excess blood, which helps achieve a cleaner taste.
Step 3
Now, heat a pot over medium heat and add 1 tablespoon of sesame oil. Add the cut seaweed and the prepared beef. Stir-fry them together for about 5 minutes, until the beef is no longer pink and starts to turn opaque. This step is crucial for bringing out the savory notes of the seaweed and the rich flavor of the beef.
Step 4
After stir-frying the beef and seaweed, pour in enough water to just cover them. Bring the soup to a boil over high heat. Once it starts boiling, diligently skim off any foam or impurities that rise to the surface. This step is key to ensuring a clear and pristine broth.
Step 5
My secret to a non-greasy and perfectly clean-tasting Beef and Seaweed Soup is to add a whole, unpeeled onion while it simmers! As the onion cooks, it naturally releases a subtle sweetness that enhances the umami and effectively neutralizes any gamey or greasy flavors from the beef. Now, add 2 tablespoons of soup soy sauce (Gukganjang), 2 tablespoons of fish sauce, 1 tablespoon of cooking wine (Cheongju or Mirin), and a pinch of black pepper. Stir well and let it simmer gently over medium heat for about 20 minutes. This allows the seaweed and beef to become tender and the flavors to meld beautifully. Once cooked, you can remove the whole onion before serving for an even cleaner taste.
