Rich and Savory Beef and Seaweed Soup
#BeefRecipe #SeaweedSoup #KoreanBeefSoup #MiyokgukRecipe #SavorySoup
After a while of not making soup, I decided to make it again! I purchased some Korean beef for soup and made a hearty beef and seaweed soup. I also used some of the leftover beef to make radish soup. For seasoning, I used a combination of soup soy sauce and anchovy sauce. Using Gijang seaweed, which is known for its excellent quality, truly brought out the best flavor in the soup. It seems the quality of the seaweed is paramount for a delicious miyokguk.
Ingredients
- Gijang Seaweed, 100g (dried)
- Beef for soup (Korean beef recommended), 250g
- Sesame oil, 1 Tbsp
- Minced garlic, 1 Tbsp
- Broth (homemade anchovy, kelp, or mushroom broth), 1L
- Soup soy sauce (Guk-ganjang), 2 Tbsp
- Fish sauce (anchovy), 1 Tbsp
Cooking Instructions
Step 1
Begin by rehydrating the dried seaweed. Soak the Gijang seaweed in cold water for about 30 minutes until it becomes soft and pliable. Once rehydrated, drain it thoroughly using a sieve and gently squeeze out any excess water. Cut the seaweed into bite-sized pieces. If the stems are too tough, you can remove them.
Step 2
Now, let’s start building the flavor base. Heat 1 tablespoon of sesame oil in a pot or Dutch oven over medium-high heat. Add the beef for soup and stir-fry until it’s no longer pink and has turned a grayish-brown color. Searing the beef first develops a deeper, richer flavor.
Step 3
Once the beef is browned, add the prepared seaweed to the pot. Continue to stir-fry both the beef and seaweed together for another 1-2 minutes. This step helps to toast the seaweed slightly and incorporate the savory notes from the beef and sesame oil.
Step 4
Pour in the 1 liter of broth (homemade anchovy, kelp, or mushroom broth is recommended). Add 1 tablespoon of minced garlic. Bring the soup to a rolling boil over high heat.
Step 5
As soon as the soup begins to boil vigorously, reduce the heat to medium. Now it’s time to season. Add 2 tablespoons of soup soy sauce (Guk-ganjang) and 1 tablespoon of fish sauce. Stir well and taste. Adjust the seasoning if necessary, adding a little more soy sauce or fish sauce to suit your preference.
Step 6
Simmer the soup on medium heat for about 5-10 minutes, allowing the flavors to meld together. Your delicious and hearty Beef and Seaweed Soup is ready! The freshness of the Gijang seaweed makes this soup particularly refreshing and deeply flavorful. It’s perfect served over a bowl of hot rice.
