Rich Beef and Seaweed Soup (Miyeokguk)
Golden Recipe for Savory Beef Seaweed Soup: Easy for Beginners
Introducing a golden recipe for beef seaweed soup with a milky broth and rich, savory flavor that will tantalize your taste buds. This nutritious and hearty dish is perfect for the whole family.
Main Ingredients- Dried seaweed (miyeok) approx. 30g
- Beef (brisket or flank steak cut for soup) 200g
Seasonings & Other Ingredients- Soup soy sauce (Guk-ganjang) 2 Tbsp
- Minced garlic 1 Tbsp
- Salt 1/3 Tbsp (or to taste)
- Cooking wine (Cheongju) 2 Tbsp
- Sesame oil 2 Tbsp
- Ground perilla seeds (Deulkkae-garu) 1 Tbsp (or to taste)
- Rice water (Ssal-tteumul) 7 cups (approx. 1.4L)
- Soup soy sauce (Guk-ganjang) 2 Tbsp
- Minced garlic 1 Tbsp
- Salt 1/3 Tbsp (or to taste)
- Cooking wine (Cheongju) 2 Tbsp
- Sesame oil 2 Tbsp
- Ground perilla seeds (Deulkkae-garu) 1 Tbsp (or to taste)
- Rice water (Ssal-tteumul) 7 cups (approx. 1.4L)
Cooking Instructions
Step 1
First, soak the dried seaweed in plenty of cold water for about 30 minutes until fully rehydrated. Softened seaweed ensures a pleasant texture and allows the flavors to infuse better into the broth.
Step 2
Once rehydrated, gently rub and rinse the seaweed thoroughly under running water to remove any sand or impurities. Squeeze out as much water as possible with your hands. Cut the seaweed into bite-sized pieces (about 3-4 cm) and set aside.
Step 3
For the beef, brisket or flank steak cut for soup is recommended for a tender texture and rich broth. Pat the beef dry with paper towels to remove any excess blood.
Step 4
To eliminate any gamey smell from the beef and tenderize it, toss it with 2 Tbsp of cooking wine (Cheongju). Let it marinate for about 5 minutes. Then, use paper towels to blot away any released blood. This step ensures a clean and delicious flavor without any unpleasant odor.
Step 5
Heat 1 Tbsp of sesame oil in a pot over medium-high heat. Add the blotted beef and stir-fry until it turns white. Searing the beef initially helps to lock in the juices, resulting in a more flavorful soup.
Step 6
When the beef is about half-cooked, add the remaining 1 Tbsp of sesame oil. Then, add the prepared seaweed and 1 Tbsp of minced garlic. Reduce the heat to medium and stir-fry until the seaweed wilts and most of the moisture has evaporated. This step is crucial for bringing out the nutty aroma of the seaweed.
Step 7
Once the mixture is almost dry, pour in a small amount of rice water (about 1/4 cup) and continue to stir-fry for another 1-2 minutes. This helps the rice water to penetrate the ingredients, adding depth of flavor and making the broth richer when boiled.
Step 8
Now, pour in all 7 cups (approx. 1.4L) of rice water. Bring the soup to a rolling boil over high heat with the lid off. Skim off any impurities that rise to the surface as it boils for a clearer broth.
Step 9
Once the soup is boiling vigorously, reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes. This allows the flavors of the beef and seaweed to fully infuse into the broth.
Step 10
After 15 minutes, add 2 Tbsp of soup soy sauce (Guk-ganjang) for flavor. Adjust the seasoning with 1/3 Tbsp of salt, or to your preference. Using only soup soy sauce can make the broth cloudy and impart a strong salty taste. It’s best to use soup soy sauce for the base flavor and salt to finely adjust the seasoning.
Step 11
Finally, stir in 1 Tbsp of ground perilla seeds (Deulkkae-garu) and let it simmer for just a moment more. This completes your rich and savory beef seaweed soup, enhanced with the nutty flavor of perilla seeds. You can adjust the amount of perilla seeds to your liking. Enjoy this heartwarming soup with a bowl of hot rice!
