Hearty Beef Seaweed Soup (Miyeok-guk)
How to Make Beef Seaweed Soup: A Simple and Delicious Recipe
My seaweed soup is light and refreshing, not heavy! Yet, the longer it simmers, the deeper the flavor becomes! This recipe is perfect for a comforting meal that gets better with time.
Main Ingredients
- Soaked Dried Seaweed: Adequate amount (approx. 1-2 paper cups)
- Beef Brisket or Soup Cut: Adequate amount (150-200g)
- Cube Broth (e.g., anchovy, kelp): 3 cubes
- Minced Garlic: 1 Tbsp
Broth Flavoring & Seasoning
- Anchovy Fish Sauce: 2 Tbsp
- Soy Sauce for Soup (Guk-ganjang): 1 Tbsp
- Salt: To taste
- Anchovy Fish Sauce: 2 Tbsp
- Soy Sauce for Soup (Guk-ganjang): 1 Tbsp
- Salt: To taste
Cooking Instructions
Step 1
Prepare Seaweed: If using dried seaweed, soak it in water, squeeze out excess water, and cut into bite-sized pieces. If you have leftover soaked seaweed, freezing it for later use is a convenient option. Today, I’m using soaked seaweed that I’ve kept frozen.
Step 2
Prepare Beef: I’ve chosen beef brisket, which makes the broth clear and flavorful, or you can use standard soup-cut beef. Rinse the beef under cold water to lightly remove any blood.
Step 3
Prepare Broth Cubes: I’m preparing 3 cube broth packets (e.g., kelp, anchovy). Using these convenient cubes allows for a quick and deep broth flavor without needing to prepare separate broth ingredients.
Step 4
Garlic Tip: Prepare 1 tablespoon of minced garlic. Bits of garlic floating in the soup can look unappetizing, so I’m going to place the minced garlic in a tea bag or a fine mesh pouch before boiling. This way, you can enjoy a clean broth without the garlic bits later.
Step 5
Remove Garlic Bits (from previous step): This tip about using a tea bag for minced garlic is to prevent garlic pieces from floating in the soup. It’s a recommended method for a neat seaweed soup.
Step 6
Blanch Beef: Add the prepared beef to boiling water and blanch it briefly. This process removes impurities and blood from the beef, resulting in a clearer and cleaner soup.
Step 7
Rinse and Clean: After blanching, rinse the beef under cold water to thoroughly remove any remaining impurities and excess fat. This is one of the secrets to a clean-tasting soup.
Step 8
Skip Sautéing Step: Traditional seaweed soup recipes often involve sautéing the beef in sesame oil. However, I’m skipping this step and will directly add the beef and soaked seaweed to the pot with water to boil. You can still achieve a delicious seaweed soup this way.
Step 9
Boil Together: In the pot, combine the prepared beef, soaked seaweed, minced garlic (in the tea bag), and 3 cube broths. Add plenty of water and bring to a boil.
Step 10
Cook Seaweed Until Tender: Let it simmer over medium heat until the seaweed becomes tender, not tough. The longer it simmers, the softer the seaweed will become and the deeper the broth flavor will develop.
Step 11
Season the Soup: Once the seaweed is tender, add 2 Tbsp of anchovy fish sauce and 1 Tbsp of soy sauce for soup. Taste and adjust the seasoning with salt as needed. Using only soy sauce for soup can sometimes make the broth look cloudy, but the anchovy fish sauce adds umami and keeps the soup color clear.
Step 12
Anchovy Fish Sauce Tip: You might be surprised by the amount of anchovy fish sauce (2 Tbsp), but it doesn’t impart any fishy taste at all. Instead, it adds a wonderful umami depth that complements the seaweed soup beautifully.
Step 13
Fish Sauce Comparison: I’ve tried using tuna fish sauce before, but personally, I find that using anchovy fish sauce results in a deeper and more delicious seaweed soup. You can use other fish sauces according to your preference.
Step 14
Serve and Enjoy: Remove the garlic from the tea bag. Enjoy your hearty beef seaweed soup, which has a rich and clear broth! Although not perfectly captured in the photo, the broth is wonderfully clear yet deeply flavorful. It’s especially delicious served with a warm bowl of rice.
