Rich and Flavorful Beef and Seaweed Soup (Miyeokguk)
The Quintessential Korean Comfort Food! Easy & Delicious Beef Seaweed Soup Guaranteed to Satisfy
Learn how to make a simple and incredibly tasty beef seaweed soup, just like mom used to make. You’ll be amazed by the deep, rich flavor of the broth!
Main Ingredients- 2 cups dried seaweed (miyeok), measured with a paper cup
- 200g beef for soup (sukgeori), cut into bite-sized pieces
Seasonings & Broth- 2 Tbsp soy sauce (ganjang)
- 3 Tbsp fish sauce or soup soy sauce (aekjeot or guk-ganjang)
- 1/3 Tbsp salt (adjust to taste)
- 1 tsp sugar (enhances umami)
- 4 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 liters water (using rice water or anchovy broth will add even more depth)
- 2 Tbsp soy sauce (ganjang)
- 3 Tbsp fish sauce or soup soy sauce (aekjeot or guk-ganjang)
- 1/3 Tbsp salt (adjust to taste)
- 1 tsp sugar (enhances umami)
- 4 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 liters water (using rice water or anchovy broth will add even more depth)
Cooking Instructions
Step 1
First, soak the 2 cups of dried seaweed (miyeok) in plenty of cold water for about 20-30 minutes until fully rehydrated. Rinse the rehydrated seaweed thoroughly several times under running water, squeeze out excess moisture, and cut it into bite-sized pieces, about 3-4 cm long.
Step 2
Gently press the 200g of beef for soup (sukgeori) with paper towels to remove any blood. Removing the blood will result in a clearer broth and prevent any unwanted gamey flavors.
Step 3
Heat a pot over medium heat and add 4 tablespoons of sesame oil. Add the beef (with blood removed) and stir-fry until the surface turns white, which helps to seal in the juices.
Step 4
Once the beef is partially cooked, add the rehydrated seaweed to the pot and stir-fry them together for 1-2 minutes. Stir-frying the seaweed in sesame oil enhances its savory flavor and nutty aroma.
Step 5
Now, pour 2 liters of water into the pot with the stir-fried seaweed and beef. Using rice water or anchovy broth instead of plain water will provide a richer, more complex broth flavor. Bring the soup to a boil over high heat.
Step 6
Once the soup comes to a boil, add 2 tablespoons of soy sauce (ganjang), 3 tablespoons of fish sauce or soup soy sauce (aekjeot or guk-ganjang), 1/3 tablespoon of salt, 1 teaspoon of sugar, and 1 tablespoon of minced garlic. Stir well to combine. Taste and adjust seasoning with more salt or fish sauce if needed. After adding all seasonings, reduce the heat to medium, cover the pot, and let it simmer gently for at least 15 minutes. The longer it simmers, the more the flavors of the seaweed and beef will meld into the broth, creating a deep and satisfying taste.
