Hearty Beef and Seaweed Soup (Miyeokguk)
Make Every Birthday Special: The Ultimate Beef and Seaweed Soup Recipe
Enjoy this comforting and flavorful Beef and Seaweed Soup (Miyeokguk), prepared without stir-frying for a lighter yet deeply satisfying taste. It’s perfect for special occasions like birthdays, offering a rich broth that’s wonderfully paired with rice. This recipe ensures a delicious and memorable meal.
Main Ingredients
- 40g dried seaweed
- 150g beef (for soup or bulgogi slices)
Cooking Instructions
Step 1
Begin by rehydrating the dried seaweed in cold water for about 15 minutes until it becomes soft and pliable. Gently massage the seaweed with your hands under running water to rinse away any sand or impurities.
Step 2
Drain the rehydrated seaweed thoroughly in a colander. Then, use scissors to cut it into bite-sized pieces, roughly 5-7 cm long. Cutting it to a manageable size will make it easier to eat.
Step 3
Prepare your beef. You can use pre-cut soup beef or thin slices meant for bulgogi. If using bulgogi slices, it’s convenient to portion them out immediately after purchase and freeze for future use. (This step shows the preparation of the beef.)
Step 4
In a pot, combine the beef with enough water to cover it and bring it to a boil over high heat. Since the beef is thinly sliced and not in large chunks, it doesn’t require long simmering to become tender. Once the water boils, you can remove the beef briefly or set it aside. (For a clearer broth, you might want to soak the beef in cold water for about 30 minutes to remove excess blood before cooking).
Step 5
Once the beef broth is boiling, add the prepared seaweed to the pot and bring it back to a boil. After the seaweed has softened, add more water if needed to achieve your desired soup consistency. Reduce the heat to medium-low and let it simmer gently.
Step 6
To deepen the flavor of the miyeokguk, add a combination of soy sauces: regular soy sauce, soup soy sauce, and fish sauce (or tuna extract). Using a mix of these seasonings creates a richer, more umami-packed broth. Start by tasting and adjusting the seasoning as you go.
Step 7
Stir in the minced garlic. Use salt to make the final adjustments to the seasoning. By combining soup soy sauce, regular soy sauce, fish sauce, and salt, you can perfect the taste to your preference.
Step 8
Just before turning off the heat, add a drop or two of sesame oil and a pinch of black pepper for aroma. By not stir-frying the beef beforehand, you achieve a clean, non-greasy yet savory taste. The small amount of sesame oil added at the end significantly enhances the nutty aroma and flavor.
Step 9
Serve the hearty Beef and Seaweed Soup, ladling out the tender seaweed and beef. Add another sprinkle of black pepper if desired. This soup is wonderfully comforting when served with a bowl of hot rice. I believe miyeokguk, especially on a birthday, is a dish to honor the mother who gave birth. I am reminded of my late mother-in-law’s cooking today. Share this warm bowl of soup with your loved ones.
