Rich and Deep Beef and Seaweed Soup (Miyeokguk)
How to Make Delicious Beef and Seaweed Soup Perfectly Every Time (Kim Jin-ok’s Cooking)
Hello everyone! This is Kim Jin-ok. I’ve been making beef and seaweed soup almost every day for the 7 years I’ve run my shopping mall, and it’s one of our most popular menu items! I usually buy a whole piece of beef brisket, boil it for 1-2 hours until very tender, shred the meat, and use the rich broth to make the soup, resulting in a truly delicious beef and seaweed soup. Today, I’ll share a simpler method for home cooks using pre-cut dried seaweed and sliced beef. When using sliced beef, the soup might lack depth of flavor, so to enhance it, I mix in anchovy-kelp broth. Try making this fail-proof beef and seaweed soup!
Ingredients (Serves 4)- 1 cup dried cut seaweed
- 150g beef for soup (e.g., brisket)
- 600ml anchovy-kelp broth
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy extract)
- 1 Tbsp sesame oil
- A pinch of black pepper
- Approx. 1/3 Tbsp salt (or to taste)
Cooking Instructions
Step 1
1. First, prepare the anchovy-kelp broth. In a pot, add 1 liter of water, about 10 dried anchovies for broth, and 2 pieces of dried kelp. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes with the lid off. Strain the broth through a fine-mesh sieve to get 600ml of prepared broth.
Step 2
2. Soak the dried cut seaweed in cold water for about 10 minutes. Rinse the softened seaweed under running water, gently massaging it, 2-3 times to remove any grit. Drain the seaweed in a colander.
Step 3
3. Gently rinse the sliced beef for soup under running water in a colander to remove any excess blood. This helps keep the soup broth clear and clean.
Step 4
4. In a pot, add the rinsed beef. Then, add 1/2 Tbsp minced garlic, 2 Tbsp soy sauce for soup, 1 Tbsp fish sauce, 1 Tbsp sesame oil, and a pinch of black pepper.
Step 5
5. To the seasoned beef from step 4, add the soaked seaweed from step 2. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed.
Step 6
6. Place the pot with the seasoned beef and seaweed over medium heat on the stove. Stir-fry for about 2 minutes. You’ll notice the beef starting to turn white on the surface. At this point, pour in the prepared 600ml of anchovy-kelp broth, add an additional 700ml of water, and bring it to a boil over high heat.
Step 7
7. Once the soup boils, reduce the heat to low, cover the pot, and simmer for 20 minutes. Skim off any foam that rises to the surface during cooking for a clearer broth. After 20 minutes of simmering, add about 1/3 Tbsp of salt to season to your taste, and your delicious beef and seaweed soup is ready! Adjust salt as needed.
