Deep and Rich Beef Seaweed Soup (Miyeokguk)
The Ultimate Recipe for a Flavorful Beef Miyeokguk – Perfect for Special Occasions
Miyeokguk is an indispensable dish for any birthday celebration! With just a few secret tips to achieve a deep, rich flavor, you can make incredibly delicious beef miyeokguk at home. Learn how to make this hearty and comforting soup that’s perfect for any occasion.
Miyeokguk Ingredients
- 1 handful dried seaweed (approx. 15-20g)
- 150g beef for soup (e.g., brisket or chuck)
- 2 Tbsp minced garlic
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp sesame oil
- 1-2 tsp salt (or to taste)
Cooking Instructions
Step 1
First, take 1 handful of dried seaweed and soak it in about 2.5 cups of water for about 15-20 minutes, or until it becomes soft and rehydrated.
Step 2
Gently pat the beef with paper towels to remove any excess blood. This step helps to ensure a cleaner and clearer broth.
Step 3
Once the seaweed is rehydrated and soft, cut it into bite-sized pieces, about 3-5 cm long. Avoid cutting it too small, as it may break apart during cooking. Drain the excess water using a sieve.
Step 4
Do not discard the water used for soaking the seaweed! This soaking water is the secret to a rich and flavorful broth. Carefully pour the clear liquid into a separate bowl, leaving any sediment behind.
Step 5
Now, let’s begin cooking the soup. Use a deep pot suitable for making soup. Add 1 tablespoon of sesame oil and let it heat up.
Step 6
Add 1 tablespoon of minced garlic to the warm sesame oil. Sauté over low heat for about 30 seconds to 1 minute until fragrant. Be careful not to burn the garlic.
Step 7
Add the beef to the pot. Stir and break apart the beef with a spatula, cooking until it is no longer pink, about 2-3 minutes. Sautéing the beef like this makes it tender.
Step 8
Once the beef is partially cooked, add 1-2 tablespoons of soup soy sauce (Guk-ganjang) and stir-fry with the beef. This seasons the beef and adds a savory depth.
Step 9
Now, add the rehydrated seaweed to the pot. Stir-fry the seaweed for about 3-5 minutes until its color turns a vibrant green. Stir-frying the seaweed well removes any fishy smell and enhances its nutty flavor.
Step 10
Pour in 2 cups (about 400ml) of the reserved seaweed soaking water into the pot with the sautéed seaweed and beef. Bring it to a rolling boil over high heat to allow the flavors to meld.
Step 11
Once the miyeokguk starts to boil, it’s time to add more liquid to prevent it from becoming too concentrated.
Step 12
Add the remaining seaweed soaking water along with fresh water (or anchovy-kelp broth) to reach a total of 1 liter (about 5 standard Korean paper cups). Bring the soup back to a boil over high heat, then reduce the heat to medium. Cover loosely or leave uncovered and simmer for 15-20 minutes, allowing the flavors of the seaweed and beef to fully develop.
Step 13
Finally, add 1-2 tablespoons of soup soy sauce (adjust to your taste), 1 teaspoon of salt, and the remaining 1 tablespoon of minced garlic. Let it simmer for a short while to combine the flavors and adjust the seasoning. If it’s not salty enough, add salt only to maintain the clarity of the broth. Taste and adjust the seasoning as needed.
Step 14
Just before serving, drizzle a final swirl of sesame oil over the hot miyeokguk for an added layer of nutty aroma. Your delicious beef miyeokguk is ready!
