Hearty Beef and Seaweed Soup (Miyeokguk)
The Essential Korean Comfort Soup: How to Make Delicious Beef and Seaweed Soup
Today, I’m sharing a fundamental recipe that’s perfect for anyone to learn – how to make a heartwarming Beef and Seaweed Soup (Miyeokguk). It’s a dish you can lovingly prepare for family, partners, or friends on special occasions like birthdays, or for new mothers during their postpartum recovery. Its mild flavor and rich nutrition make it a go-to soup for children and elders alike. We highly recommend this recipe for beginner cooks and even dads looking to master a comforting dish!^^
Main Ingredients- 100g dried seaweed, rehydrated
- 150g beef (for soup), cut into bite-sized pieces
- 4 cups water (800ml)
Seasonings & Condiments- 1 Tbsp Korean soup soy sauce (Guk-ganjang)
- 1 Tbsp anchovy sauce (or fish sauce)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- Pinch of salt
- 1 Tbsp Korean soup soy sauce (Guk-ganjang)
- 1 Tbsp anchovy sauce (or fish sauce)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- Pinch of salt
Cooking Instructions
Step 1
1. First, ensure your dried seaweed has been rehydrated in cold water. Prepare your beef, cut into pieces suitable for soup. Rehydrated seaweed should be tender for a smooth cooking process.
Step 2
2. Drain the rehydrated seaweed slightly in a colander. Then, cut it into bite-sized pieces, about 3-4 cm in length, using scissors or a knife. Cutting it too short can make the soup cloudy, so aim for moderate-sized pieces.
Step 3
3. Gently pat the beef with paper towels to remove any excess blood. This step is crucial for a clean flavor and to prevent any gamey smell. Once the blood is removed, ensure the beef is cut into manageable pieces.
Step 4
4. Heat a pot over medium heat and add 1 Tbsp of sesame oil (or perilla oil). Add the beef pieces (with blood removed) and sauté until the surface turns brown. Sautéing the beef first adds a wonderful depth of flavor.
Step 5
5. Once the beef is partially cooked, add the chopped seaweed and minced garlic. Stir-fry them together for about 1-2 minutes until the seaweed wilts and becomes tender.
Step 6
6. Add 1 Tbsp of Korean soup soy sauce at this stage and stir-fry to allow the flavors to meld into the seaweed and beef. Sautéing the soy sauce beforehand enhances the umami and gives the soup a beautiful color. Add the remaining 1 Tbsp of sesame oil now.
Step 7
7. Pour in 4 cups of water and bring the soup to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently for about 10-15 minutes. This allows the flavors of the seaweed and beef to fully infuse into the broth, creating a rich taste.
Step 8
8. After the soup has simmered and the flavors have melded, add 1 Tbsp of anchovy sauce to adjust the seasoning. Anchovy sauce adds a distinct umami depth that elevates the overall flavor profile of the miyeokguk.
Step 9
9. Finally, taste the soup and adjust the seasoning with a pinch of salt if needed. Be careful not to over-salt. Once the seasoning is perfect, turn off the heat.
Step 10
10. Serve hot with a bowl of rice for a delicious, savory, and tender Beef and Seaweed Soup! It’s a comforting and satisfying meal perfect for any occasion, special or ordinary.
