Rich Beef and Seaweed Soup (Miyeokguk)
How to Make Delicious Beef Seaweed Soup Without Fail
While Miyeokguk is traditionally reserved for birthdays in our household, there are times when a craving for this comforting soup strikes. This recipe is the quintessential way to make delicious Beef Seaweed Soup at home, without any special tricks. Let’s dive into making a bowl of this savory and deeply flavored soup!
Main Ingredients- Dried seaweed (miyeok) 30g
- Beef brisket or flank (yangji) 200g
Initial Seasoning & Sauté- Korean soup soy sauce (guk-ganjang) 2 Tbsp
- Fish sauce 1 Tbsp
- Perilla oil or sesame oil 2 Tbsp
- Minced garlic 1 Tbsp
Flavor Adjustment- Korean soup soy sauce (guk-ganjang) 2 Tbsp
- Fish sauce or crab soy sauce (hongge-ganjang) 2 Tbsp
- Minced garlic 1 Tbsp
- Ground black pepper, a pinch
- Korean soup soy sauce (guk-ganjang) 2 Tbsp
- Fish sauce 1 Tbsp
- Perilla oil or sesame oil 2 Tbsp
- Minced garlic 1 Tbsp
Flavor Adjustment- Korean soup soy sauce (guk-ganjang) 2 Tbsp
- Fish sauce or crab soy sauce (hongge-ganjang) 2 Tbsp
- Minced garlic 1 Tbsp
- Ground black pepper, a pinch
Cooking Instructions
Step 1
Pre-portioned dried seaweed is very convenient to use. 30g typically yields about 4-6 servings.
Step 2
Soak the 30g of dried seaweed in clean water for about 10-15 minutes until it becomes soft and pliable. Ensuring it’s fully rehydrated is key.
Step 3
Once rehydrated, gently rub and rinse the seaweed multiple times under running water to clean it thoroughly. Trim any tough stems and cut the seaweed into bite-sized pieces. Squeeze out any excess water.
Step 4
Soak the beef in cold water for about 30 minutes to remove any blood. This step helps achieve a clear broth and reduces any gamey flavor. Slice the beef into desired bite-sized pieces.
Step 5
In a deep pot, combine the prepared seaweed and the drained beef. Add 2 Tbsp of perilla oil (or sesame oil), 2 Tbsp of Korean soup soy sauce, 1 Tbsp of fish sauce, and 1 Tbsp of minced garlic. Sauté over medium heat for about 5 minutes until fragrant and the beef starts to change color. This sautéing step is crucial for developing the foundational flavor of the soup.
Step 6
After sautéing, pour in about 1.2 liters of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Simmer gently, partially covered, allowing the flavors to meld. If the soup reduces too much during simmering, add more warm water as needed. This soup benefits from a longer simmer, so don’t rush the process.
Step 7
When the soup has simmered and the ingredients are tender, it’s time to adjust the final seasoning. Taste the broth and add Korean soup soy sauce and fish sauce (or crab soy sauce) to your preference. Using a combination of both soy sauces can add extra depth and umami.
Step 8
Adjust seasoning further if needed. Stir in the remaining 1 Tbsp of minced garlic and a pinch of black pepper. Simmer for a few more minutes to let the flavors combine. Miyeokguk, like many Korean soups, becomes even more delicious when simmered for a longer duration.
Step 9
The secret to a truly delicious and deeply flavored Beef Seaweed Soup lies in patience and allowing it to simmer thoroughly. The broth transforms from a simple liquid into a rich, savory soup over time. While delicious immediately, Miyeokguk often tastes even better the next day after being reheated.
