Rich and Deep Beef Bone Marrow Seaweed Soup (Sagol Miyeokguk)
How to Make Delicious Sagol Miyeokguk (Beef Bone Marrow Seaweed Soup) and Sagol Miyeok Tteokguk (Rice Cake Soup)
Hello everyone, this is Henri’s older sister. Nowadays, the seaweed sold at supermarkets tends to be mushy and lacks the firm stems, making it less flavorful. My mother suggested trying salted seaweed, and after tasting it, I was convinced it’s truly delicious! Today, I’m sharing a recipe for a rich and deep Sagol Miyeokguk and a hearty Sagol Miyeok Tteokguk using this salted seaweed. This soup is perfect not only for special occasions but also for a satisfying meal on any ordinary day.
Ingredients- Salted seaweed or rehydrated dried seaweed, 3 cups
- Minced garlic, 1/2 Tbsp
- Sesame oil, 3 Tbsp
- Soup soy sauce (Gukganjang), 3 Tbsp
- Salt (to taste)
- Beef bone marrow broth (Sagol broth), 1 large ladleful (approx. 200-250ml)
Cooking Instructions
Step 1
Prepare the salted seaweed. Rinse it thoroughly under running cold water several times to remove excess salt. It’s important to preserve the natural oceanic fragrance of the seaweed.
Step 2
Drain the rinsed seaweed well using a sieve. Using drained seaweed will help achieve a nuttier flavor when sautéing.
Step 3
Take a deep pot and add 3 tablespoons of sesame oil. The nutty aroma of the sesame oil will enhance the flavor of the seaweed.
Step 4
Add the drained seaweed to the pot and stir-fry over medium-low heat until tender and wilted, about 2-3 minutes. This sautéing step is the secret to bringing out the seaweed’s best flavor.
Step 5
Add 1/2 tablespoon of minced garlic and continue to sauté with the seaweed for about 1 minute until fragrant. Be careful not to burn the garlic by adjusting the heat as needed.
Step 6
Now it’s time to add the key ingredient for a rich broth: beef bone marrow broth. Pour 1 large ladleful (approximately 200-250ml) of sagol broth into the pot. You can also use one packet of pre-made sagol broth.
Step 7
Using only sagol broth can sometimes make the soup a bit too rich or dense. Compensate the remaining liquid volume with water to achieve the desired broth consistency. (e.g., add 3-4 cups of water)
Step 8
Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer for about 10 minutes. This allows the flavors of the seaweed to infuse deeply into the broth.
Step 9
After simmering for about 10 minutes, add 3 tablespoons of soup soy sauce (Gukganjang) to season. Salted seaweed has a wonderfully chewy texture and a fresh taste of the sea.
Step 10
Fresh salted seaweed often contains tender stem parts, adding a delightful chewiness. These stems are not tough at all and complement the soup beautifully.
Step 11
Tip: If the seaweed strands are long, use kitchen scissors to cut them into bite-sized pieces directly in the pot while the soup is cooking. This saves you the trouble of chopping them on a cutting board beforehand. (Laughs)
Step 12
The soup is bubbling away nicely! It should simmer for a total of about 20 minutes for a delicious Sagol Miyeokguk. (This recipe makes approximately 2 servings).
Step 13
Your rich and deeply flavorful Sagol Miyeokguk is ready! It’s a satisfying meal when served with hot rice.
Step 14
Now, let’s transform this delicious seaweed soup into Sagol Miyeok Tteokguk! Prepare your desired portion of rice cakes for tteokguk (for one serving). (Take out a portion for one serving from the 2-serving seaweed soup you just made into a separate pot).
Step 15
Add about 1 cup of sliced rice cakes (tteokguk tteok), approximately 150g, to the portioned seaweed soup and bring it to a boil. The addition of rice cakes may dilute the flavor, so taste the soup and adjust seasoning with salt if needed.
Step 16
The tteokguk tteok is fully cooked when it floats to the surface. Continue to simmer for another 2-3 minutes until the rice cakes are soft and chewy.
Step 17
The Sagol Miyeok Tteokguk, with its chewy rice cakes and rich beef bone marrow broth, is also complete! Enjoy this hearty and delicious variation.
Step 18
I recently paired this with some well-fermented homemade kimchi, and the refreshing kimchi alongside the Sagol Miyeok Tteokguk was a perfect match. I highly recommend adding rice cakes to your Sagol Miyeokguk to make Tteokguk – it’s a truly delicious and unique dish!
