Rich and Flavorful Beef Seaweed Soup (Miyeokguk)
The Ultimate Recipe for Delicious Miyeokguk
Miyeokguk is a beloved and nutritious soup in our household, especially for my eldest daughter! I find myself making it at least once a week, sometimes two or three times. She has a knack for knowing when the seasoning is just perfect! I’ve become quite the expert at making Miyeokguk. Today, I’m sharing my secrets to making a truly delicious bowl of this comforting soup. Get ready for a deeply savory and satisfying experience.
Ingredients- Beef brisket 300g (for soup)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1000cc rice water (approx. 5 cups)
- 1 paper cup of dried seaweed
Cooking Instructions
Step 1
While I often make Miyeokguk, it can be tricky to gauge the right amount of dried seaweed for those new to it. For a family of four, serving about two meals, one paper cup of dried seaweed is a good starting point.
Step 2
Soak the dried seaweed in water for at least 10 minutes until it’s fully rehydrated. Once softened, squeeze out any excess water.
Step 3
Heat a deep pot or wok over medium heat. Add 2 tablespoons of sesame oil and 1 tablespoon of minced garlic. Sauté until fragrant, being careful not to burn the garlic.
Step 4
Add the sesame oil and minced garlic to the heated pot. As the garlic becomes aromatic and blends with the sesame oil, you’ll know it’s ready for the next step.
Step 5
Once the sesame oil is shimmering, add the beef brisket and begin to stir-fry. It’s best to cook this over medium heat rather than high heat to prevent the beef from burning and to ensure it becomes tender.
Step 6
Continue to stir-fry the beef until the outer surfaces turn white and are lightly cooked. It’s important to cook until the pinkness disappears and a savory aroma is released.
Step 7
When the beef is partially cooked, add the rehydrated and squeezed seaweed to the pot and stir-fry together. If you’re using whole dried seaweed, cut it into bite-sized pieces with scissors before adding it.
Step 8
Here’s a secret to unlocking the deep flavor of Miyeokguk: stir-fry the seaweed and beef together! When the seaweed is coated in oil and becomes slightly translucent, and the beef is fully cooked, the soup will develop a much richer and nuttier taste.
Step 9
Another secret to enhancing the soup’s flavor: use rice water instead of plain water. Rice water helps neutralize any potential fishiness from the seaweed and adds a subtle umami and smooth texture to the broth. Utilizing the water you use to wash rice is a great way to add flavor without waste.
Step 10
Pour in the rice water and bring it to a rolling boil over high heat. Once it starts boiling vigorously, reduce the heat to medium-low to allow it to simmer gently.
Step 11
Season the soup with 2 tablespoons of soup soy sauce and 2 tablespoons of anchovy sauce. It’s best to start with less seasoning and adjust to your taste as you go.
Step 12
A third tip for a deep and savory Miyeokguk: instead of using only soup soy sauce and salt, try using anchovy sauce as a primary seasoning. Anchovy sauce provides a deeper, more complex umami flavor than salt alone, allowing you to create a delicious Miyeokguk without MSG. After seasoning with soup soy sauce and anchovy sauce, let it simmer gently over low heat for at least 30 minutes. This allows all the flavors to meld together, resulting in a rich and profoundly flavorful Miyeokguk.
Step 13
A bowl of this warm, deeply flavored Miyeokguk is incredibly comforting. The tender seaweed glides down with each spoonful. Enjoy it with a bowl of rice and a side of well-fermented kimchi for a truly satisfying meal!
