Rich and Deep Beef Seaweed Soup (Miyeokguk)
How to Make Beef Seaweed Soup with Plenty of Stems
Slowly stir-frying seaweed in perilla oil until well-browned deepens its flavor, even if the soup doesn’t become milky white. This recipe uses only soy sauce for seasoning, but the chewy texture of the abundant seaweed stems combined with the savory beef creates a satisfying and hearty meal. Making a generous batch means you can enjoy delicious leftovers multiple times.
Main Ingredients- Beef (for soup) – 1 bowlful
- Dried Seaweed (rehydrated) – Two handfuls (seaweed with plenty of stems)
Seasoning & Others- Perilla oil – 3-4 tsp
- Korean soup soy sauce (Gukganjang) – 4 tsp
- Regular soy sauce (Mart brand) – 4 tsp
- Minced garlic – 1 tsp
- Shrimp powder – 1 tsp (optional, adds depth of flavor)
- Perilla oil – 3-4 tsp
- Korean soup soy sauce (Gukganjang) – 4 tsp
- Regular soy sauce (Mart brand) – 4 tsp
- Minced garlic – 1 tsp
- Shrimp powder – 1 tsp (optional, adds depth of flavor)
Cooking Instructions
Step 1
Heat a generous amount of perilla oil in a pan over high heat. Add the beef and stir-fry until it’s nicely browned. Searing the beef thoroughly prevents its juices from escaping and enhances its flavor.
Step 2
Once the beef is well-browned, transfer it to another pot or bowl. Separating the beef like this helps prevent it from becoming tough when simmered with the seaweed later.
Step 3
Wipe the pan clean, or use a clean pan with a little more perilla oil. Add the minced garlic and sauté over low heat until fragrant. Be careful not to burn the garlic; it’s important to cook it until a gentle aroma is released.
Step 4
Add the rehydrated seaweed (two handfuls) to the pan and stir-fry. Seaweed with many stems, in particular, becomes softer and more flavorful the longer it’s cooked. (Tip: The seaweed I prepared has many stems, so it looks like a generous amount! Feel free to adjust the quantity to your preference.) Continue to stir-fry until the seaweed softens and wilts.
Step 5
Now, add the stir-fried beef and 5 bowls of water to the pot. Bring it to a rolling boil over high heat. Once boiling, add the Korean soup soy sauce and regular soy sauce. Reduce the heat to medium and let it simmer gently for a long time. Simmering for at least 30 minutes allows the flavors of the seaweed and beef to deeply infuse into the broth, resulting in a richer and more delicious miyeokguk.
Step 6
For an extra layer of flavor, add 1 teaspoon of shrimp powder at this stage to enhance the umami. You can omit the shrimp powder if you don’t have it.
Step 7
Your rich and deep beef seaweed soup, simmered to perfection, is now ready! Enjoy it with a warm bowl of rice.
