Clear and Flavorful Beef Seaweed Soup (Miyeokguk)
The Ultimate Recipe for a Rich and Savory Beef Seaweed Soup
This recipe was shared with me by a friend, and it’s surprisingly easy to make! The key is using quality ingredients. While most Miyeokguk is made with dried seaweed, this version uses salted seaweed for a deeper, more profound flavor. The trick is to rinse the salted seaweed thoroughly to remove excess salt. I like to sauté the rinsed seaweed with beef and garlic in sesame oil before adding water. Instead of regular salt, I season it with fish sauce (aetjeot) for an incredible umami boost. It’s truly delicious, give it a try!^^
Main Ingredients
- Beef (for soup) 20g
- Salted Seaweed 30g
Seasoning & Others
- Minced Garlic 1 tsp
- Fish Sauce (Aetjeot) 3 tsp
- Minced Garlic 1 tsp
- Fish Sauce (Aetjeot) 3 tsp
Cooking Instructions
Step 1
Soak the salted seaweed in cold water for about 10-15 minutes to remove the saltiness. It’s best to change the water midway through. Drain the rehydrated seaweed in a sieve, squeeze out excess water, and cut it into bite-sized pieces.
Step 2
Heat 1 tsp of sesame oil in a pot over medium heat. Add the beef, minced garlic, and the prepared seaweed. Sauté together for 2-3 minutes until the beef changes color and the garlic becomes fragrant.
Step 3
Pour about half a pot’s worth of cold water or rice water (approx. 200ml) over the sautéed ingredients and bring to a boil over high heat. Once boiling, reduce the heat to medium-low.
Step 4
When the seaweed is tender and the broth turns milky white, season with fish sauce (aetjeot) to taste. Using fish sauce adds a depth of flavor that regular salt can’t achieve. If the soup seems too thick, you can add more cold water gradually until you reach your desired consistency. Heat through and enjoy!
