Rich and Flavorful Beef and Seaweed Soup
The Ultimate Recipe for a Delicious Beef and Seaweed Soup
Introducing the quintessential Korean comfort food, Beef and Seaweed Soup (Sogogi Miyeokguk), a harmonious blend of tender beef and silky seaweed. This recipe emphasizes creating a deep, savory broth by simmering beef brisket for an extended period after thorough blood removal, then infusing it with the essence of rehydrated seaweed. Perfect for enjoying with a bowl of rice, this hearty soup is a favorite for the whole family.
Main Ingredients- Beef Brisket 300g
- Soaked Dried Seaweed 3 handfuls (approx. 150g)
- Water 2500cc (10 cups)
Seasoning- Soup Soy Sauce 1/4 cup (approx. 50ml)
- Salt to taste (adjust as needed)
- Soup Soy Sauce 1/4 cup (approx. 50ml)
- Salt to taste (adjust as needed)
Cooking Instructions
Step 1
Prepare the beef brisket by cutting it into large chunks and soaking it in cold water for 30 minutes to 1 hour to remove any residual blood. This crucial step ensures a clean, rich broth without any gamey odor. (Tip: While some recipes involve stir-frying minced beef before adding seaweed, using whole brisket pieces and simmering them longer results in a significantly deeper and more satisfying broth flavor. It also makes the meat more tender and easier to eat.)
Step 2
After draining the blood, place the beef brisket chunks (cut into 2-3 pieces) into a pot. Add cold water to cover the beef and begin simmering from the start. Starting with cold water allows the beef’s essence to slowly infuse into the water as it heats up, creating a richer, more concentrated broth. (Tip: Korean-sourced brisket generally yields a more flavorful broth than imported varieties, which can result in a clearer, lighter soup even after prolonged simmering.)
Step 3
As the beef cooks, impurities and blood will rise to the surface, forming foam. Skim this foam off diligently to prevent the soup from becoming cloudy and to remove any unwanted odors. Once all the foam is removed, cover the pot with a lid, reduce the heat to low, and let it simmer gently for at least 1 hour and 30 minutes. This extended simmering time is key to extracting the full flavor and nutrients from the beef, resulting in a deeply satisfying broth.
Step 4
Rehydrate the dried seaweed by soaking it in cold water for 1 to 2 hours. Once softened, wash the seaweed thoroughly by rubbing it with your hands to remove any slimy residue. Then, cut it into manageable pieces, about 4cm in length.
Step 5
Once the beef is tender and the broth has developed a rich color, remove the cooked beef chunks from the pot. Add the prepared seaweed to the broth and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and continue to simmer gently for a long time. This allows the seaweed to release its delicious flavors into the broth, enhancing its overall taste.
Step 6
Allow the removed beef to cool slightly, then shred it by hand along the grain into bite-sized pieces. Due to the long simmering time, the beef should be incredibly tender and easy to pull apart. Adding this shredded beef back into the soup adds wonderful texture and flavor.
Step 7
Return the shredded beef to the simmering seaweed soup. Season the soup first with soup soy sauce, then add salt to taste, adjusting as necessary. Using both soup soy sauce and salt creates a more complex and balanced flavor profile. (Tip: For an extra touch, you can add a little minced garlic or sesame oil according to your preference.)
