Rich and Flavorful Beef and Seaweed Soup (Miyeokguk)
Golden Recipe for Clear Beef Miyeokguk | Easy and Delicious Seaweed Soup Cooking Method | A Favorite Soup for Children
As the holidays approach, prepare a healthy and nourishing soup for your children. They will surely be delighted!
Ingredients & Seasoning
- 300g rehydrated dried seaweed
- 100g beef brisket (for soup)
- 20g dried kelp (for broth)
- 30g dried anchovies (or other dried seafood)
- 1300ml water
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp sesame oil
- 1/2 tsp fish sauce (or clam extract)
Cooking Instructions
Step 1
The taste of miyeokguk can vary slightly depending on the type of dried seaweed used. However, unless you’re using special postpartum seaweed or wild sea-harvested kelp, most common dried seaweeds will yield a similar, delicious result. Different types of dried seaweed might have slightly different textures, so choose one you prefer.
Step 2
Rehydrate the dried seaweed in cold water. Dried seaweed softens quickly, so it doesn’t need to soak for too long, usually around 10-15 minutes is sufficient. Be careful not to over-soak, as it can become too slimy.
Step 3
To create a deep and rich broth, prepare 20g of dried kelp and 30g of dried anchovies (or other dried seafood like anchovy, cutlassfish, or dried stingray). It’s common to use dried anchovies for a clear broth in beef miyeokguk, but feel free to substitute with other dried seafood based on your preference. Have 1.3 liters of water ready.
Step 4
Pour the prepared water (1.3L) into a pot and bring it to a boil over high heat. Add the dried anchovies and kelp to the water as it heats up.
Step 5
Once the water starts boiling, continue to boil for about 30 seconds more, then turn off the heat. Cover the pot and let the broth steep for a while to fully extract the flavors. This steeping process will create a much deeper and more intense broth.
Step 6
Cut the rehydrated seaweed (300g) into bite-sized pieces. Rubbing and rinsing the seaweed by hand will make it more tender. For the beef brisket (100g), pat it dry with paper towels to remove any excess blood, then slice it into bite-sized pieces.
Step 7
Heat 2 tablespoons of sesame oil in a pot. Add the sliced beef brisket and stir-fry until it begins to brown. Add 2 tablespoons of soy sauce for soup (Guk-ganjang) and 1/2 teaspoon of fish sauce (or clam extract) and continue to stir-fry until the beef is mostly cooked, seasoning it as you go.
Step 8
Once the beef is partially stir-fried, add the prepared rehydrated seaweed to the pot and continue to stir-fry over low heat. Stir-frying the seaweed with the oil and seasonings allows it to coat evenly, enhancing its texture and flavor. It’s beneficial to add a little of the prepared broth gradually while stir-frying to further tenderize the ingredients.
Step 9
After stir-frying sufficiently, pour all of the prepared rich broth (1,000ml) into the pot. Turn the heat back up to high and bring the soup to a boil.
Step 10
Once the miyeokguk is boiling vigorously, reduce the heat to low. Partially cover the pot, leaving a small gap, and let it simmer gently over low heat for 10-15 minutes. This slow simmering allows the seaweed’s flavor to fully infuse into the broth, creating a deep and comforting taste.
Step 11
The finished beef miyeokguk boasts a clear yet profoundly savory flavor. Served with a bowl of hot rice and a side of kimchi, it makes for a satisfying and delicious meal. This nutritious soup is perfect for birthdays or any special occasion, ensuring a delightful meal for the whole family.
