Hearty Beef and Seaweed Soup (Miyeokguk)
The Ultimate Recipe for Delicious Beef and Seaweed Soup (Miyeokguk)
Discover the secret to a deeply flavorful beef and seaweed soup that gets richer the longer it simmers! By adding water and continuing to cook, you can achieve an incredibly savory Miyeokguk. (Tablespoon measurements are based on a standard Korean rice spoon)
Ingredients- 16g Dried Seaweed (about one handful)
- 185g Beef (for soup)
- 1 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil
- 1 Tbsp Grapeseed Oil (or vegetable oil)
- 3 Tbsp Soy Sauce (for soup or regular)
- 1 Tbsp Fish Sauce (optional, adds umami)
- 0.3 Tbsp Salt (adjust to taste)
- 1.8 Liters Water (about 9 cups)
Cooking Instructions
Step 1
Start by placing the 16g of dried seaweed in a sieve. Rinse it thoroughly under running water, gently tossing it with your hands to remove any impurities.
Step 2
Transfer the rinsed seaweed to a bowl and pour in 1.8 liters of water. Let it soak until the dried seaweed is fully rehydrated, which usually takes about 10-15 minutes.
Step 3
Once the seaweed is softened, use scissors to cut it into bite-sized pieces. Following a tip, you can squeeze out excess water first, then place the seaweed on a cutting board and cut it into 3-4 sections for easier handling.
Step 4
Pat the 185g of beef dry with paper towels to remove any excess blood. This step is crucial for a clean-tasting broth without any gamey flavors.
Step 5
Now, let’s start stir-frying. Heat 2 tablespoons of sesame oil and 1 tablespoon of grapeseed oil in a pot over medium heat.
Step 6
Once the oil is warm, add the bloomed beef. Stir-fry over medium-high heat, constantly moving it to prevent burning, until the beef is browned and cooked through.
Step 7
When the beef is nicely browned, add the squeezed seaweed to the pot. Continue to stir-fry together with the beef for about 2-3 minutes, until the seaweed turns a vibrant green and becomes glossy. This enhances the savory flavors.
Step 8
After stir-frying the beef and seaweed, pour in the 1.8 liters of water. Stir well, scraping up any bits stuck to the bottom of the pot. Bring the soup to a boil over high heat.
Step 9
As the soup begins to boil, use a spoon to skim off any foam or scum that rises to the surface. This process helps create a clearer and cleaner-tasting broth.
Step 10
Once the foam is removed, cover the pot with a lid and reduce the heat to medium. Let the soup simmer gently for about 30 minutes, allowing the flavors of the beef and seaweed to meld beautifully into the broth.
Step 11
After 30 minutes, add 1 tablespoon of minced garlic to the soup. This will infuse the broth with a wonderful aroma and depth of flavor.
Step 12
Add 3 tablespoons of soy sauce to season the soup. For an even richer taste, you can also add about 0.3 tablespoons of salt at this stage.
Step 13
If you’d like to enhance the umami, stir in 1 tablespoon of fish sauce. (You can also use more soy sauce or a different type of fish sauce. Chef Baek initially used only salt and soy sauce without fish sauce.)
Step 14
Taste the soup and adjust the seasoning with more salt if needed, according to your preference. Stir well after adjusting the taste. (Personally, I prefer to use slightly less soy sauce and adjust the final seasoning with salt.)
Step 15
Finally, bring the soup to a gentle boil one more time after seasoning, then turn off the heat. Your delicious Beef and Seaweed Soup is ready! It’s perfect for enjoying with a bowl of rice.
