Hearty Beef and Seaweed Soup (Miyeokguk)
Delicious Beef and Seaweed Soup Made with Premium Seaweed
This is a rich and savory Beef and Seaweed Soup, traditionally made with high-quality seaweed often recommended for mothers after childbirth. Its nutritional value makes it a comforting and satisfying meal for everyone, perfect for enjoying with a bowl of rice.
Main Ingredients
- Dried Seaweed 70g
- Beef (for soup) 300g
Seasoning
- Fish Sauce or Soy Sauce for Soup 3 Tbsp (adjust to taste)
- Fish Sauce or Soy Sauce for Soup 3 Tbsp (adjust to taste)
Cooking Instructions
Step 1
First, prepare 70g of dried seaweed. Soak it in clean water for about 15-20 minutes until it becomes soft and rehydrated. This step ensures the seaweed is tender for cooking.
Step 2
Once rehydrated, rinse the seaweed thoroughly under cold running water several times. This process removes excess salt and any impurities, contributing to a cleaner taste. Squeeze out excess water and cut the seaweed into bite-sized pieces.
Step 3
Pat dry the 300g of beef for soup with paper towels to remove any blood. Cut the beef into bite-sized pieces. Heat a pot with a little sesame oil and stir-fry the beef until its color changes. Be careful not to overcook the beef, as it can become tough.
Step 4
Add the prepared seaweed to the pot with the stir-fried beef, ready for the next cooking stage.
Step 5
Stir-fry the seaweed and beef together for about 1-2 minutes. This sautéing step is crucial for developing the deep flavor of the miyeokguk.
Step 6
Pour in enough water to cover the ingredients 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. Simmer for about 20-30 minutes until the seaweed is very tender and the broth has a rich flavor. Finally, season with 3 tablespoons of fish sauce or soy sauce for soup. You can add salt to taste if needed. Enjoy your delicious soup!
