Hearty and Comforting Beef Seaweed Soup (Miyeokguk)
Easy and Simple Recipe for Delicious Beef Seaweed Soup
I have so many fond childhood memories of my grandmother’s delicious Miyeokguk, and I often find myself craving that comforting taste. This recipe, passed down with the culinary secrets of the esteemed Madam Park, allows me to whip up this beloved soup in no time. Miyeokguk is truly a soup made with love!
Main Ingredients- Beef (for soup) – about 1 handful (approx. 100-150g)
- Dried Seaweed – 6-7 pieces (approx. 20g)
- Water – plenty (approx. 1.5-2L)
Seasonings and Aromatics- Sesame Oil – 1.5 Tbsp
- Perilla Oil – 1 Tbsp
- Minced Garlic – 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang) – 2 Tbsp
- Salt – to taste (adjust as needed)
- MSG seasoning (optional) – 1 tsp, or use rice water
- Sesame Oil – 1.5 Tbsp
- Perilla Oil – 1 Tbsp
- Minced Garlic – 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang) – 2 Tbsp
- Salt – to taste (adjust as needed)
- MSG seasoning (optional) – 1 tsp, or use rice water
Cooking Instructions
Step 1
[Quick Ingredient Prep] 1-1. First, if your beef is frozen, ensure it’s fully thawed. 1-2. Place the dried seaweed in water and soak for about 20 minutes until it’s well rehydrated. Once soaked, squeeze out excess water. 
Step 2
2-1. In a pot, heat 1 Tbsp sesame oil and 1 Tbsp perilla oil over medium heat. Add the thawed beef and stir-fry until it’s browned and cooked through. 2-2. Once the beef is mostly cooked, add 1 Tbsp of minced garlic and stir-fry together until fragrant.
Step 3
Add the soaked and squeezed seaweed to the pot. You can cut it into bite-sized pieces (about 3-4cm). Add the remaining 1/2 Tbsp of sesame oil and stir-fry everything together with the beef and garlic for about 1-2 minutes. Sautéing the seaweed like this deepens the flavor of the soup and makes the seaweed more tender.
Step 4
Now, pour in about 1.5-2L of water into the pot and bring it to a boil over high heat. Using rice water (the cloudy water left after rinsing rice) instead of plain water will give the soup a richer, nuttier flavor. Boiling with the lid off can result in a clearer broth.
Step 5
Once the soup comes to a rolling boil, reduce the heat to medium-low. Add 2 Tbsp of soup soy sauce and a pinch of salt to season. Taste and add more salt if needed. For an extra boost of umami, stir in 1 tsp of MSG seasoning (optional). If you prefer not to use MSG, you can skip this step.
