Rich and Savory Beef Seaweed Soup (Miyeokguk) Recipe
Master the Art of Delicious Beef Seaweed Soup: A Flavorful and Easy-to-Follow Recipe
Beef Seaweed Soup, a staple for birthdays and a comforting meal to enjoy with rice, is perfect for any occasion. Let’s learn how to make this deeply flavorful and satisfying soup!
Ingredients (Serves 4)- Dried seaweed 1 handful (enough for 4 servings)
- Beef (for soup) 150g
- Perilla oil 3 Tbsp
- Soy sauce for soup (Guk-ganjang) 2 Tbsp
- Minced garlic 1 Tbsp
- Salt 0.5 tsp (adjust to taste)
Cooking Instructions
Step 1
First, rehydrate the dried seaweed. If the package states it’s for 8 servings, use only half for this 4-serving recipe. Using too much can lead to an overwhelming amount once expanded. Once the seaweed is fully softened (usually less than 10 minutes), rinse it thoroughly 3-4 times under cold water and squeeze out excess moisture.
Step 2
Heat 3 tablespoons of perilla oil in a deep pot. Perilla oil is crucial for this recipe, as its nutty aroma significantly enhances the soup’s flavor. Substituting with sesame oil will result in a different taste profile, so be sure to use perilla oil.
Step 3
Add the beef to the pot with the perilla oil. Sprinkle a pinch of salt and pepper over the beef. Stir-fry the beef over medium-high heat until it turns brown and is well cooked. Break apart any clumps of meat with a spatula or chopsticks as you stir-fry.
Step 4
Once the beef is browned and cooked through, add 1 tablespoon of minced garlic and stir-fry for about 30 seconds until fragrant. Then, add the squeezed seaweed to the pot and stir-fry together for another 2-3 minutes, or until the seaweed softens and wilts. Stir-frying the seaweed beforehand adds depth to the broth.
Step 5
Before adding the water, it’s time to season the soup. Add 2 tablespoons of soy sauce for soup (Guk-ganjang) for a rich flavor, and 0.5 teaspoon of salt. You can adjust the saltiness later, so don’t add too much at this stage.
Step 6
Pour enough water into the pot to generously cover the ingredients. Initially, don’t add too much water; just enough to submerge the contents, and let it boil. At this stage, resist tasting the soup; it should taste slightly salty as the flavors will concentrate as it simmers. This is the normal stage.
Step 7
Once the soup has simmered and the flavors have melded, gradually add more water to reach your desired consistency and taste. Bring the soup back to a boil, then reduce the heat and let it simmer gently for a few more minutes until the beef and seaweed are tender and the flavors are well combined. If the soup becomes too bland after adding more water, adjust the seasoning with more Guk-ganjang and salt. Enjoy this delicious and comforting Beef Seaweed Soup with a bowl of warm rice!
