Deep and Savory Beef Seaweed Soup (Miyeokguk)
The Ultimate Comfort Food! A Golden Recipe for Deep-Flavored Beef Miyeokguk
There’s nothing quite like a warm bowl of Miyeokguk to soothe your soul. For my husband, who absolutely loves meat, I’ve made this hearty beef Miyeokguk packed with plenty of tender beef. It’s a truly comforting and nutritious soup perfect for spooning over rice.
Main Ingredients- 3 cups soaked dried seaweed (Miyeok)
- 2 cups beef (stewing or bulgogi cut)
Seasonings & Aromatics- 1 Tbsp cooking wine (Mirin)
- 1 Tbsp sesame oil
- 2 Tbsp fish sauce
- 1 Tbsp soy sauce for soup (Gukganjang)
- 1 Tbsp minced garlic
- 1/3 tsp black pepper
- Pinch of salt (for final seasoning)
- 1 Tbsp cooking wine (Mirin)
- 1 Tbsp sesame oil
- 2 Tbsp fish sauce
- 1 Tbsp soy sauce for soup (Gukganjang)
- 1 Tbsp minced garlic
- 1/3 tsp black pepper
- Pinch of salt (for final seasoning)
Cooking Instructions
Step 1
First, cut the 2 cups of beef into bite-sized pieces. In a pot, add the beef along with 1 Tbsp of cooking wine, 1 Tbsp of sesame oil, 1 Tbsp of fish sauce, and 1/3 tsp of black pepper. Mix everything well to coat the beef. Stir-fry over high heat for about 2-3 minutes until the beef turns white.
Step 2
Once the beef is mostly cooked and has turned white, add the 3 cups of soaked and chopped seaweed (about 3-4 cm in length) to the pot. Continue to stir-fry over high heat for at least 5 minutes. Sautéing the seaweed thoroughly is key to developing a deep, rich flavor in the broth.
Step 3
Pour in 14 cups (approx. 1,400ml) of the water used to soak the seaweed into the pot. Bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium.
Step 4
While the soup is simmering over medium heat, add 1 Tbsp of soy sauce for soup and 1 Tbsp of fish sauce. These are for the base seasoning, as the soaked seaweed water and initial stir-frying already contribute some flavor. You’ll adjust the final taste with salt later.
Step 5
Add 1 Tbsp of minced garlic and stir well to distribute the garlic aroma throughout the soup.
Step 6
Now, cover the pot and let it simmer over medium heat for about 15 minutes. This gentle simmering allows all the flavors to meld together, creating a deep and satisfying soup. Before turning off the heat, taste the soup and adjust the seasoning with a pinch of salt if needed. Be careful not to over-salt.
Step 7
And there you have it – a delicious Beef Miyeokguk with a rich, deep broth! Remember, sautéing the seaweed for over 5 minutes over high heat at the beginning is the secret to its profound flavor, so don’t skip that step. A warm bowl of this Miyeokguk with freshly cooked rice is pure comfort.
