Heartwarming Korean Seaweed Soup (Miyeok-guk) with Beef
A Hearty and Warm Start to Your Day: Delicious Korean Seaweed Soup
Savor the rich, comforting flavors of this classic Korean Seaweed Soup. Its deep, savory broth is perfect for a nourishing and revitalizing meal.
Main Ingredients- 1 bundle dried seaweed (approx. 10g)
- 4 cups water (800ml)
- 150g beef for stew
Seasoning- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Salt to taste
- Pepper to taste
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
Begin by roughly breaking apart the dried seaweed with your hands. Soak it in cold water for about 15-20 minutes until fully rehydrated. Once softened, gently rub and rinse the seaweed under running water to remove any grit or impurities. Rinse thoroughly multiple times, then drain well in a colander.
Step 2
Heat 1 tablespoon of sesame oil in a wide pot or Dutch oven over medium-high heat. Add the drained seaweed and stir-fry for 1-2 minutes to eliminate any raw smell. Once the seaweed is tender, add the beef, cut into bite-sized pieces, and sauté until the beef is lightly browned and cooked through. This step helps to release the delicious flavor of the beef into the soup.
Step 3
Pour in 4 cups (800ml) of water. Bring the soup to a boil, then reduce the heat to medium, cover, and simmer for about 15 minutes. This simmering time allows the flavors of the seaweed and beef to meld beautifully. After 15 minutes, add 1/2 tablespoon of minced garlic and 1 tablespoon of soy sauce for soup. Bring it back to a simmer. Season with salt and pepper to your preference. Please note that soy sauce can vary in saltiness, so taste and adjust accordingly. For an even richer broth, consider using beef broth or a store-bought broth instead of plain water. If you enjoy a nutty flavor, feel free to stir in 1-2 tablespoons of perilla seed powder at the end. Serve hot for the best experience!
