Rich and Flavorful Beef Seaweed Soup (Miyeokguk)
How to Make Delicious Beef Seaweed Soup: A Deep and Savory Recipe
Today, let’s learn how to make a deeply flavorful and satisfying Beef Seaweed Soup (Miyeokguk) that everyone will love. This soup is perfect as a breakfast staple or for special occasions, and it’s a dish that never gets old. While you can also make it with dried pollack or seafood, today we’ll focus on a detailed recipe for the classic beef version. Get ready to enjoy a delicious bowl of soup that will have you reaching for more! Let’s cook it together.
Main Ingredients- 200g dried seaweed (about 600g when rehydrated)
- 200g beef (for soup, thinly sliced)
Broth Ingredients- 1 broth pack (anchovy, dried pollack, kelp) or 1 bundle of dried anchovies and a piece of kelp (5x5cm)
- 6 cups (1.2L) water
Seasoning Ingredients- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce or tuna extract
- 1.5 Tbsp sesame oil
- 1 broth pack (anchovy, dried pollack, kelp) or 1 bundle of dried anchovies and a piece of kelp (5x5cm)
- 6 cups (1.2L) water
Seasoning Ingredients- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce or tuna extract
- 1.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, place the dried seaweed in a bowl and add plenty of water. Let it soak for about 20 minutes until it becomes soft and rehydrated. Once rehydrated, gently rub the seaweed with your hands under running water to rinse it thoroughly. This step removes any sliminess and results in a clearer soup. Squeeze out any excess water.
Step 2
To make a delicious broth, combine the 6 cups of water in a pot with the broth pack (or dried anchovies and a 5x5cm piece of kelp). Bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes to extract the flavors. Remove the broth pack or kelp once the broth is ready.
Step 3
Cut the rehydrated seaweed into bite-sized pieces using scissors. Heat 1.5 Tbsp of sesame oil in a pan over medium heat. Add the chopped seaweed and stir-fry until it becomes slightly tender. Pour in 1 Tbsp of soup soy sauce and continue to stir-fry. Sautéing the seaweed with soup soy sauce beforehand allows it to absorb the savory flavors, making the final Miyeokguk even more delicious.
Step 4
Stir-frying the beef with the seaweed adds another layer of flavor. If you’re using frozen beef, it’s best to take it out of the freezer and let it thaw naturally in the refrigerator beforehand. Once thawed, add the beef to the pan and stir-fry it with the seaweed. (If you have to use frozen beef directly, it will cook through while simmering in the soup, so don’t worry too much.)
Step 5
Add the prepared broth to the pan with the sautéed seaweed and beef, and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for at least 15 minutes. The longer Miyeokguk simmers, the deeper the flavors become. You might have noticed that leftover Miyeokguk tastes even better when reheated!
Step 6
And there you have it! Your delicious Beef Seaweed Soup is ready. Ladle a generous portion into a large bowl. A warm bowl of Miyeokguk in the morning makes for a very satisfying meal, which is why I often make it.
Step 7
Seaweed soup is truly a dish you can’t get tired of. It’s simple yet incredibly comforting, making it a go-to meal.
Step 8
While beef is delicious, if you don’t have any, try using dried pollack (hwangtae). Sautéing it before adding the broth will result in a milky, refreshing, and flavorful soup.
Step 9
If you’re wondering what to make for dinner tonight, how about a comforting bowl of Miyeokguk? You don’t necessarily need beef. In the past, when I wasn’t as fond of meat, I used to make Miyeokguk by stir-frying seaweed in sesame oil. This method also yields a wonderfully tasty soup!
