Hearty Anchovy and Seaweed Soup (Miyeokguk)
The Ultimate Miyeokguk: 7 Tips for a Delicious Seaweed Soup
Everyone makes miyeokguk, but with a little extra care, you can create a remarkably flavorful soup without needing beef or seafood. This recipe focuses on building depth with anchovy and kelp broth. (Find 7 essential tips for a superior miyeokguk in the ‘Cooking Tips’ section.)
Ingredients- Dried seaweed (miyeok) approx. 30g
- Rice water (ssaldumul) 5-6 cups (approx. 1L-1.2L)
- Dried anchovies + kelp for broth (appropriate amount)
- Sesame oil 1 Tbsp + Perilla oil 1 Tbsp
- Soup soy sauce (guk-ganjang) 1 Tbsp+
- Korean sea salt (or salt) to taste
- Minced garlic 1/2 Tbsp
- Ground perilla seeds (optional, to taste)
Cooking Instructions
Step 1
First, rinse the dried seaweed thoroughly under running water. Soak it in a generous amount of cold water for about 30 minutes until fully rehydrated. Using a bit more seaweed than you might think for the amount of liquid will enhance the soup’s natural flavor as it leaches into the broth.
Step 2
Collect 5-6 cups of rice water (the cloudy water from rinsing rice). Add 2-3 pieces of dried kelp and let it steep for about 10 minutes to create a flavorful kelp broth.
Step 3
Heat a pot over medium heat and add 1 Tbsp of sesame oil and 1 Tbsp of perilla oil. Add the minced garlic and sauté over low heat, being careful not to burn it, until fragrant. Infusing the oil with garlic aroma significantly elevates the soup’s taste.
Step 4
Once the seaweed is fully rehydrated, squeeze out excess water firmly with your hands. Cut the seaweed into bite-sized pieces, about 4-5 cm long. Add the seaweed to the pot along with 1 Tbsp of soup soy sauce and stir-fry for a few minutes. Don’t discard the soaking water from the seaweed; add it to the pot as well, as it contributes greatly to the soup’s depth.
Step 5
While the seaweed is stir-frying, remove the kelp from the rice water you prepared earlier. Add a generous amount of dried anchovies to the rice water and simmer over low heat for 10-15 minutes to make an anchovy and kelp broth. Avoid boiling the anchovies for too long over high heat, as this can lead to a fishy taste.
Step 6
Add about one-third of the prepared anchovy-kelp broth to the stir-fried seaweed and bring it to a rolling boil over high heat. Allow it to simmer until the seaweed becomes tender and the flavors meld together.
Step 7
When the soup is vigorously boiling, add another third of the anchovy-kelp broth and let it boil again. Once it returns to a boil, add the remaining broth and simmer once more. Finally, taste the soup and adjust the seasoning with Korean sea salt or regular salt until it reaches your desired flavor. This process ensures a refreshingly deep taste.
Step 8
Ladle the finished miyeokguk into serving bowls. It’s delicious as is, offering a light and satisfying flavor. For an extra layer of richness, stir in a tablespoon or two of ground perilla seeds. This creates a unique, nutty, and refreshing taste that’s distinct from a standard miyeokguk. Perfect for enjoying with a bowl of rice!
