Hearty Potato and Beef Seaweed Soup (Gamja Sogogi Miyeokguk)
Nutritious Seaweed Soup with Tender Beef and Soft Potatoes
A deeply flavored and savory Potato and Beef Seaweed Soup, reminiscent of a mother’s home cooking. This recipe will make you want to finish a whole bowl of rice with it.
Ingredients
- Soaked dried seaweed (miyeok): 2 handfuls (approx. 20g)
- Potatoes: 2 large (approx. 300g)
- Beef (brisket or for soup): 300g
- Sesame oil: a little (1-2 Tbsp)
- Water: 1.5L (approx. 7.5 cups)
Seasoning
- Soup soy sauce (guk-ganjang): 3 Tbsp (or fish sauce: 2 Tbsp)
- Minced garlic: 1 Tbsp
- Salt: to taste
- Ground black pepper: a pinch
- Soup soy sauce (guk-ganjang): 3 Tbsp (or fish sauce: 2 Tbsp)
- Minced garlic: 1 Tbsp
- Salt: to taste
- Ground black pepper: a pinch
Cooking Instructions
Step 1
First, peel the potatoes thoroughly. Then, cut them into large, bite-sized cubes, about 2cm in size, suitable for scooping with a spoon. Cutting them too small might cause them to break apart while simmering.
Step 2
If using dried seaweed, soak it in lukewarm water for about 10-20 minutes until fully rehydrated. Rinse the soaked seaweed well, squeeze out excess water, and then cut it into manageable lengths with scissors. (If using fresh, pre-soaked seaweed, simply rinse it before use.)
Step 3
Place the cut potatoes in a pot and add enough water to cover them. Parboil the potatoes until they are about 70% cooked (approximately 5-7 minutes). This step is a secret to making the soup clear and clean, as it removes excess starch from the potatoes. Drain the parboiled potatoes.
Step 4
Now, for the sautéing step. Heat about 1-2 tablespoons of sesame oil in a pot. Add the beef (brisket or soup cuts) and stir-fry over medium heat until it turns a light brown color all over. Sautéing the beef well is key to developing its flavor.
Step 5
Once the beef is sufficiently stir-fried, pour in 1.5 liters of water (about 7.5 cups). It’s now time to create the soup base.
Step 6
As the water begins to boil, foam will start to appear on the surface. Skim off this foam diligently with a ladle. This foam consists of impurities from the meat, and removing it is crucial for eliminating any gamey odor and achieving a clearer, deeper flavor.
Step 7
Add the parboiled potatoes to the simmering broth. The potatoes will continue to cook in the soup, becoming tender and adding a comforting texture.
Step 8
Now, add the rehydrated seaweed to the pot as well. The seaweed will soften in the soup, further enriching its taste.
Step 9
It’s time to season the soup. Add 3 tablespoons of soup soy sauce, 1 tablespoon of minced garlic, and a pinch of ground black pepper. Stir well. Then, reduce the heat to medium-low, cover the pot, and let it simmer for at least 30 to 40 minutes, or even longer. The longer it simmers, the more the flavors will meld together. Taste the soup and adjust the seasoning with salt as needed, according to your preference.
Step 10
Your hearty and delicious Potato and Beef Seaweed Soup is ready! Enjoy it with a warm bowl of rice.
