Hearty Beef and Seaweed Soup (Miyeokguk)
How to Make Delicious Beef and Seaweed Soup
A comforting Beef and Seaweed Soup that kids love. The key is to sauté the seaweed thoroughly for a rich flavor. This recipe brings out the best in tender beef and chewy seaweed.
Ingredients- Beef (for soup) 250g
- Dried seaweed 5g (approx. 50g when rehydrated)
- Sesame oil 3 Tbsp
- Water 1.5L
- Soy sauce for soup (Guk-ganjang) 3 Tbsp
- Beef bouillon powder 0.5 Tbsp (or substitute with fish sauce/soy sauce for soup)
Cooking Instructions
Step 1
Soak the dried seaweed in cold water for about 10-15 minutes until rehydrated. Rinse the rehydrated seaweed thoroughly, squeezing out excess water gently with your hands. This step helps reduce any fishy odor and results in a cleaner broth.
Step 2
Pat the beef dry with paper towels to remove any excess blood. Removing the blood will prevent any gamey smell and contribute to a clearer soup.
Step 3
Heat 3 tablespoons of sesame oil in a pot over medium heat. Add the patted-dry beef and sauté until it’s no longer pink. Stir occasionally to prevent sticking and burning.
Step 4
Once the beef is browned and no longer pink, add the squeezed rehydrated seaweed to the pot. Reduce the heat to medium-low and continue to sauté them together. Sautéing the seaweed well is crucial for developing its savory depth and flavor.
Step 5
Sauté the beef and seaweed together for about 5 minutes. When the seaweed starts to soften and wilt, add 3 tablespoons of soy sauce for soup (Guk-ganjang). Continue to sauté over low heat for another 5-10 minutes, or until the seaweed becomes very tender and the liquid has reduced slightly. This prolonged sautéing is the secret to a delicious Miyeokguk.
Step 6
After sufficient sautéing, pour in 1.5 liters of water. Turn the heat to high and bring the soup to a rolling boil. Keep an eye on it to prevent it from boiling over.
Step 7
Once the soup is boiling, reduce the heat to low and add 0.5 tablespoon of beef bouillon powder. (If you prefer not to use bouillon, you can adjust the seasoning with additional Guk-ganjang or fish sauce.) Simmering the Miyeokguk over low heat for a long time allows the rich flavors of the beef to meld with the seaweed, creating a deeper and more delicious broth.
Step 8
Cover the pot and let the soup simmer gently over low heat for about 20 minutes. This slow simmering will result in a deeply flavorful Beef and Seaweed Soup. If the soup reduces too much during simmering, you can add a little more warm water to reach your desired consistency.
Step 9
Serve this warm and delicious Beef and Seaweed Soup with a bowl of rice for a satisfying meal!
