Deep and Savory Korean Beef and Seaweed Soup (Miyeokguk)
Achieve a Rich Flavor with Korean Beef! How to Make Delicious Beef Seaweed Soup
Among nourishing soups, I believe Miyeokguk is the simplest! Let’s make this incredibly healthy beef and seaweed soup together. The combination of tender Korean beef and fragrant seaweed is simply delightful, creating a comforting and delicious meal perfect for the whole family. You’ll find this recipe easy and rewarding!
Main Ingredients- 100g Korean beef (ground or stewing cuts)
- 1 handful dried seaweed (approx. 10-15g)
- 0.5 tsp minced garlic
- 600ml water (3 cups)
Seasoning- 1 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (Myeolchi-aekjeot)
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (Myeolchi-aekjeot)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for at least 30 minutes until fully rehydrated. Once plump, drain the seaweed in a colander and gently rinse it under running cold water, rubbing lightly to remove any grit and sliminess. Rinse it about 3-4 times to ensure it’s clean and tender.
Step 2
I’ve used finely ground Korean beef here, as it makes the soup wonderfully tender, especially for children who might have trouble chewing larger pieces. If you’re making this for adults who don’t mind chewing, you can certainly use stewing cuts. I’ve also prepared 0.5 teaspoon of minced garlic. While some miyeokguk variations (like plain seaweed soup or perilla seed miyeokguk) don’t include garlic, it truly enhances the flavor when beef is added, helping to remove any gaminess. If you’re using very fresh, high-quality beef, you might be able to omit it.
Step 3
Now, heat 1 tablespoon of sesame oil in a pot over medium heat. Add the rehydrated and squeezed-dry seaweed and stir-fry it. Continue to stir-fry until the seaweed turns a slightly deeper shade of green, almost brownish, and begins to stick slightly to the bottom of the pot. This step is crucial for developing the seaweed’s savory depth.
Step 4
Once the seaweed is well-fried, add the ground beef and minced garlic to the pot. Continue to stir-fry everything together. The beef will release its juices, mingling with the garlic and seaweed, creating a delicious base for the soup. Break up any clumps of beef as you stir-fry.
Step 5
When the beef is fully cooked, add 1 tablespoon of Guk-ganjang (soy sauce for soup) and 1 tablespoon of Myeolchi-aekjeot (fish sauce). Stir-fry for about another minute. The key here is to let the soy sauce and fish sauce lightly caramelize or ‘toast’ at the bottom of the pot for a moment; this technique is said to greatly enhance the umami flavor. You’re looking for a toasty aroma, not a burnt one.
Step 6
After stir-frying the seasonings with the ingredients until they are nicely coated and fragrant, it’s time to add the water. Pour in 600ml (about 3 cups) of water. Stirring and frying the ingredients well before adding water helps to build a richer, more flavorful broth without needing to simmer for excessively long periods.
Step 7
Bring the soup to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer gently for at least 15 minutes. For an even deeper and more comforting flavor, I personally find simmering for 40 minutes or longer yields the best results. Taste the soup towards the end of the cooking time and season with salt if needed to achieve your desired flavor. Enjoy your delicious and nourishing Beef Seaweed Soup!
