Rich and Clean Beef and Seaweed Soup (Miyeokguk)
How to Make a Clear and Deep-Flavored Beef and Seaweed Soup Without Skimming Oil
To celebrate my mother’s birthday, I quickly prepared this beef and seaweed soup as a surprise! This recipe allows you to enjoy a wonderfully clean and delicious soup without the need to skim off any oil. It’s perfect for special occasions or as a hearty, comforting homemade meal.
Main Ingredients
- 250g Korean Beef Brisket (Yangji)
- 25g Dried Seaweed
Seasoning & Broth
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Liter Water
- Salt to taste
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Liter Water
- Salt to taste
Cooking Instructions
Step 1
First, prepare 25g (about a handful) of dried seaweed. Soak it in about 600ml of water for approximately 10 minutes until fully rehydrated. Crucially, do not discard the soaking water; we’ll use it to enhance the soup’s depth of flavor.
Step 2
Next, it’s time to remove the blood from the 250g of Korean beef brisket. Use kitchen towels to thoroughly pat and remove any excess blood from the surface of the meat. Properly draining the blood will result in a cleaner tasting soup.
Step 3
Once the seaweed is fully rehydrated, cut it into bite-sized pieces. Using scissors makes this process easier. It’s best to cut it into moderate pieces rather than too finely, to maintain a pleasant texture.
Step 4
Now, let’s begin the sautéing process. Heat a pot over medium heat and add 2 tablespoons of sesame oil. The nutty aroma of the sesame oil will blend with the ingredients, enhancing the overall flavor.
Step 5
Reduce the heat to medium-low and add the drained beef and 1 tablespoon of minced garlic. Sauté carefully, stirring to prevent burning. The garlic’s aroma will meld with the beef, adding a savory depth.
Step 6
Once the surface of the beef starts to change color and is cooked, add 1 tablespoon of soy sauce for soup (Gukganjang). Stir-fry quickly after adding the soy sauce; this will help season the meat and make it even more flavorful.
Step 7
When the beef is partially cooked on the outside, immediately add the rehydrated seaweed to the pot. Sauté the seaweed together with the beef and sesame oil for about 1-2 minutes, ensuring it’s well combined.
Step 8
As the seaweed turns a vibrant green and starts to look glossy, pour in about 2 cups (approx. 200ml) of the reserved seaweed soaking water. Increase the heat to high and bring the soup to a boil.
Step 9
Once the soup begins to boil vigorously, add the remaining 1 liter (about 4 cups) of water. Let it continue to simmer. This is where the delicious broth will start to develop its rich flavor.
Step 10
After the soup returns to a rolling boil, reduce the heat to medium-low. Keep the lid slightly ajar and let it simmer gently for about 15 more minutes. This slow simmering allows the flavors to deepen and results in a clear broth without excess oil floating on top.
Step 11
Finally, it’s time to adjust the seasoning. Add the remaining 1 tablespoon of soy sauce for soup. Taste the broth and, if needed, add salt gradually until it reaches your desired flavor. Be mindful that adding too much soy sauce can darken the soup’s color, so season gradually while checking.
Step 12
Your delicious and perfectly clear beef and seaweed soup is now ready! Enjoy it with a warm bowl of rice.
