Hearty Beef and Seaweed Soup (Miyeok-guk)
The Ultimate Guide to Making Delicious Beef Miyeok-guk
While my partner’s Miyeok-guk is always the best, I decided to make a comforting bowl of Beef Miyeok-guk myself today, as I was craving a warm soup. This recipe is almost foolproof and yields a deeply flavorful broth.
Ingredients
- 165g Beef brisket or soup meat
- 10g Dried seaweed
- 1.5 Tbsp Soy sauce for soup (Guk-ganjang)
- 2 Tbsp Anchovy sauce (or fish sauce)
- 1 Tbsp Perilla oil (or sesame oil)
- 1 Tbsp Minced garlic
- 5 Pinches Salt (adjust to taste)
- 1.8 Liters Water from soaking seaweed (or rice water, kelp stock)
Cooking Instructions
Step 1
Place 10g of dried seaweed in a bowl. This is the base amount; remember that seaweed expands significantly when rehydrated.
Step 2
Rinse the dried seaweed under running water to clean it. Soak it in 1.8 liters of fresh water for about 10 minutes until fully rehydrated. Don’t discard the soaking water – it’s packed with nutrients and flavor, making it a perfect base for the soup.
Step 3
Once the seaweed is rehydrated, snip it into bite-sized pieces using kitchen scissors. This makes it easier to eat.
Step 4
Drain the cut seaweed in a colander. Reserve the seaweed soaking water; this will be used as part of the soup’s liquid base.
Step 5
Prepare your beef (brisket is recommended for tenderness and flavor). If the pieces are large, cut them into bite-sized portions (about 2-3 cm). Brisket yields a tender texture and a rich broth, making it ideal for Miyeok-guk.
Step 6
Have 1 tablespoon of minced garlic ready. Freshly minced garlic will provide the best aroma.
Step 7
In a pot, combine the beef, 1 tablespoon of minced garlic, and 1 tablespoon of perilla oil. Perilla oil adds a wonderful nutty aroma and depth to the soup.
Step 8
Season the beef with about 2 pinches of salt for initial marination. Gently mix to coat the beef. This helps tenderize the meat and infuse it with flavor.
Step 9
Place the pot over medium heat. Stir-fry the beef until it changes color to a cooked brown, about 2-3 minutes. Searing the beef locks in its juices and builds a foundation of flavor.
Step 10
Add the drained, rehydrated seaweed to the pot. Continue to stir-fry for about 3 minutes until the seaweed softens. Stir-frying the seaweed helps to eliminate any potential fishy smell and enhances its texture.
Step 11
Extending the stir-frying time for the seaweed (to about 5 minutes) can further soften it and deepen the soup’s overall flavor profile, resulting in an even more delicious soup.
Step 12
Pour all the reserved seaweed soaking water (1.8 liters) into the pot. You can also use water, rice water, or a simple kelp stock if preferred.
Step 13
Add 1.5 tablespoons of soy sauce for soup (Guk-ganjang) to season the broth.
Step 14
Stir in 2 tablespoons of anchovy sauce (or fish sauce) for added umami and depth. Bring the soup to a boil over high heat.
Step 15
You can substitute fish sauce for anchovy sauce, or omit it if you dislike its strong flavor, relying solely on Guk-ganjang. However, be mindful that different soy sauces and fish sauces have varying saltiness. It’s best to start with slightly less seasoning and adjust to your preference towards the end.
Step 16
Once the soup comes to a rolling boil, skim off any foam or scum that rises to the surface. This will ensure a clearer, cleaner-tasting broth.
Step 17
Reduce the heat to medium-low, cover the pot, and let it simmer gently for about 30 minutes. Slow simmering allows the flavors of the beef and seaweed to meld beautifully into the broth.
Step 18
After 30 minutes, check the soup. If the liquid has reduced too much, add a little water or stock and bring it back to a gentle simmer. Taste to ensure the ingredients are tender.
Step 19
Finally, adjust the seasoning. If it tastes bland, add about 3 more pinches of salt until it reaches your desired taste. Simmer briefly one last time. Your delicious Beef Miyeok-guk is now ready to be enjoyed with a warm bowl of rice!
