Heartwarming Beef and Shiitake Mushroom Seaweed Soup for Special Occasions
My Daughter’s First Birthday Miyeok-guk: A Touching Recipe with Fresh Shiitake Mushrooms and Beef
To celebrate my birthday, my middle school daughter made Miyeok-guk (seaweed soup) for the very first time in her life! Since I love mushrooms, she added fresh shiitake mushrooms from the fridge. Of course, I was by her side, taking photos and offering gentle guidance, but her first attempt at Miyeok-guk was truly heartwarming. While the effort and love behind it are paramount, the taste was surprisingly delicious! This soup, filled with her warm affection, is more than just a meal; it’s a cherished memory in the making. Try making this heartfelt Miyeok-guk for your loved ones too!
Soup Ingredients- 20g dried seaweed
- 400g beef (for soup or brisket cut)
- 4 fresh shiitake mushrooms
Seasonings and Aromatics- 1 Tbsp sesame oil
- 2-3 Tbsp soy sauce for soup (adjust to taste)
- Pinch of black pepper
- Water (enough to cover seaweed)
- 1 Tbsp sesame oil
- 2-3 Tbsp soy sauce for soup (adjust to taste)
- Pinch of black pepper
- Water (enough to cover seaweed)
Cooking Instructions
Step 1
First, prepare 20g of dried seaweed. Soak it in lukewarm water for about 20-30 minutes until fully rehydrated. Then, gently rub the seaweed with your hands under running water to rinse it clean. Squeeze out excess water thoroughly and cut it into bite-sized pieces (about 3-4 cm). Place the cut seaweed into a pot.
Step 2
Prepare 400g of beef, such as soup-cut or brisket, and slice it into bite-sized pieces (about 2-3 cm). Using fresh beef will add a deeper and richer flavor to the broth.
Step 3
Select 4 fresh shiitake mushrooms. Trim off the tough stem ends. Rinse them lightly under cool running water to clean. Then, slice them into manageable pieces (about 1-1.5 cm), preserving their shape. The aromatic flavor of the mushrooms will enrich the soup wonderfully.
Step 4
Add the sliced beef and 1 tablespoon of sesame oil to the pot with the seaweed. Stir-fry over medium-high heat until the beef changes color and no longer appears red. Sautéing the beef well ensures a tender texture.
Step 5
Once the beef is mostly cooked, add the sliced fresh shiitake mushrooms and continue to stir-fry for another 1-2 minutes. You’ll notice a fragrant aroma as the mushrooms begin to cook. Be careful not to overcook them at this stage.
Step 6
Pour enough water into the pot to completely cover the seaweed and other ingredients (approximately 1.5-2 liters). Season with 2-3 tablespoons of soy sauce for soup and a pinch of black pepper, adjusting to your preference. Bring the soup to a rolling boil over high heat and simmer for 20 minutes. Skim off any foam or excess oil that rises to the surface during cooking to ensure a clear and clean-tasting broth. *Tip: If you’re short on time, using store-bought beef bone broth (sogogi sa-golsoup) can also yield a delicious and deep flavor.
Step 7
Although I offered some tips from the side, my daughter chopped everything herself and even tasted it to adjust the seasoning! She was incredibly proud of her very first Miyeok-guk. I praised her, calling it even more delicious than my own, and showered her with hearts. She was so happy that I decided to share her proud achievement on my recipe page. I hope you too can share a warm and happy time enjoying Miyeok-guk with your loved ones!
