Hearty and Flavorful Beef Seaweed Soup (Miyeokguk)
A Detailed Guide to Making Rich and Comforting Beef Seaweed Soup
Seaweed soup is a staple in Korean households, cherished for its mild, comforting, and easily digestible nature. This recipe focuses on the most popular version: beef seaweed soup, perfect for a nourishing and satisfying meal. We’ll guide you through creating a deeply flavorful broth using rice water and properly sautéing the ingredients to enhance their umami. Enjoy a wholesome meal with this classic Korean dish!
Key Ingredients- Dried seaweed (Miyeok) 20g (yields about 200g when rehydrated)
- Beef for soup 150g (e.g., brisket, chuck)
- Rice water 6-7 cups (approx. 1.2-1.4L)
- Sesame oil 2-3 Tbsp
Cooking Instructions
Step 1
Start by preparing 20g of dried seaweed. While it seems like a small amount when dry, it expands significantly when rehydrated. (This is roughly a handful, not a full cup).
Step 2
Place the dried seaweed in a generous amount of cold water and let it soak at room temperature for about 20 minutes until it becomes soft and pliable.
Step 3
Once rehydrated, rinse the seaweed under cold water 2-3 times to remove any grit. Squeeze out excess water thoroughly, then cut the seaweed into bite-sized pieces, about 2-3 cm wide. This size is comfortable for eating.
Step 4
It’s crucial to remove as much blood from the beef as possible using paper towels. Press down firmly to absorb the liquid. Thoroughly draining the blood prevents any gamey odors and ensures a clean-tasting broth. Cut the beef into pieces similar in size to the seaweed.
Step 5
Heat a pot over medium heat and add 2-3 tablespoons of sesame oil. Add the cut beef and 1 tablespoon of minced garlic, and begin to sauté.
Step 6
Sauté the beef over medium heat rather than high heat. Cook until the beef is about half-cooked, meaning the pink color has mostly disappeared. Sautéing properly helps to seal in the juices, resulting in more tender meat.
Step 7
Once the beef is partially cooked, add the rehydrated and cut seaweed to the pot. Continue to sauté the seaweed with the beef. Stir-frying the seaweed well brings out its unique flavor and deepens the broth’s taste.
Step 8
During the sautéing process, add 2 tablespoons of soy sauce for soup (Guk-ganjang) and continue to stir-fry. Sautéing with the soy sauce first allows the seaweed to absorb the flavor, contributing to a richer taste.
Step 9
After sufficiently sautéing the seaweed and beef to release their aromas, pour in 6-7 cups (approx. 1.2-1.4L) of rice water. Rice water adds a pleasant mildness and slight creaminess to the broth, in addition to its traditional benefits. (To make rice water, discard the first and second rinses of your rice and collect the water from the third rinse.)
Step 10
Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low, slightly cover the pot, and simmer for about 10-15 minutes. This allows the flavors of the seaweed to fully infuse into the broth. After simmering, add 1 tablespoon of fish sauce for an extra boost of umami and simmer for a few more minutes.
Step 11
Finally, taste the soup and adjust the seasoning with salt if needed. It’s best to avoid over-salting initially and use salt for the final touch to achieve the perfect flavor balance.
Step 12
Your hearty and flavorful beef seaweed soup is now ready! Enjoy this comforting and nourishing meal with a bowl of warm rice.
