Rich and Deep Beef Seaweed Soup (Miyeok-guk)
The Secret to Delicious Beef Seaweed Soup, Perfect for Birthdays!
A hearty and satisfying meal that can beat the summer heat! Here’s how to make delicious beef seaweed soup at home, a must-have for any birthday celebration. We use plenty of fresh beef brisket for a deep and rich broth, perfectly complemented by tender seaweed. Enjoy the pleasure of a warm bowl of Miyeok-guk, even on a sweltering day! Using measuring spoons and cups will help you achieve the most accurate flavor. (1 Tbsp = 15ml, 1 tsp = 5ml, 1 Cup = 200ml)
Main Ingredients- 200g Beef Brisket
- 20g Dried Seaweed
Seasoning & Broth- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2 Tbsp Fish Sauce (or Tuna Extract)
- 1 Tbsp Minced Garlic
- 2 Tbsp Perilla Oil (or Sesame Oil)
- 1400ml (7 Cups) Kelp Broth
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2 Tbsp Fish Sauce (or Tuna Extract)
- 1 Tbsp Minced Garlic
- 2 Tbsp Perilla Oil (or Sesame Oil)
- 1400ml (7 Cups) Kelp Broth
Cooking Instructions
Step 1
If using frozen beef brisket, briefly soak it in water to remove any blood. Then, cut it into bite-sized pieces. If using fresh beef, pat it dry thoroughly with paper towels to remove excess moisture for a cleaner tasting soup.
Step 2
Place the dried seaweed in a bowl and cover it with enough water to fully submerge. Let it soak for about 15 to 20 minutes. Soaking for too long can dilute the seaweed’s rich flavor, so it’s best to soak until it feels slightly firm to the touch.
Step 3
Once soaked, gently rub the seaweed with your hands to wash it thoroughly. Rinse it about three times until the water runs clear. Squeeze out excess water and cut the seaweed into manageable pieces.
Step 4
Heat a pot over medium-low heat. Add the cut beef and 2 tablespoons of perilla oil, and sauté until fragrant. Pour in 2 tablespoons of soy sauce for soup and continue to cook until the beef turns white. Reduce the heat to low, cover the pot, and let it steam for about 3 minutes. This step helps tenderize the beef.
Step 5
Remove the lid; you’ll notice moisture released from the seaweed and juices from the beef, creating a moist environment. Pour in 1400ml (7 cups) of kelp broth and bring to a boil over high heat. Once boiling, add 2 tablespoons of fish sauce for added umami and 1 tablespoon of minced garlic. Continue to boil vigorously.
Step 6
When the soup is bubbling vigorously, reduce the heat to medium-low and simmer for 15 to 20 minutes. The longer you simmer, the richer and milkier the broth becomes, and the more tender the seaweed gets, enhancing both the flavor and texture. Taste and adjust with salt if needed. Miyeok-guk is often even more delicious when reheated, as the flavors meld further.
Step 7
Ladle a generous serving of the finished beef seaweed soup into a bowl, filled with plenty of ingredients. You can enjoy a satisfying meal that might even replace rice! While many cook Miyeok-guk with sesame oil, using perilla oil this time has doubled the nutty aroma. If you dislike perilla oil or don’t have it, sesame oil is a great alternative.
Step 8
I personally prefer having plenty of ingredients to eat, rather than just the broth, so I’ve added a generous amount of beef and seaweed. If you enjoy lots of ingredients too, feel free to adjust the quantities accordingly.
Step 9
The method for making beef seaweed soup introduced today is relatively easy and quick, leading to a delicious result. If you love Miyeok-guk, this recipe is perfect for making it often.
Step 10
Even on a hot day, a warm bowl of soup can be a complete meal. When you don’t feel like preparing multiple side dishes, why not consider beef seaweed soup for dinner tonight? Enjoy making and savoring this delicious dish!
