Rich Beef and Kelp Soup (Miyeokguk)
A Perfect Recipe for Creamy, Deep-Flavored Beef and Kelp Soup Using Rice Water
Introducing a recipe for beef and kelp soup (Miyeokguk) that’s wonderfully creamy and deeply flavorful, made using rice water – a true staple of Korean home cooking. When simmered with care and time, the rich broth and tender kelp combine to create a comforting and refreshing taste that warms you from the inside out. Make a hearty meal that the whole family will love, starting right now!
Beef and Kelp Soup- 50g dried kelp
- 200g beef (for soup)
- 1 Tbsp minced garlic
- 2.5 Tbsp perilla oil (1.5 Tbsp + 1 Tbsp)
- 12 cups rice water (2.4L)
- 4-6 Tbsp soy sauce for soup (adjust to taste)
Cooking Instructions
Step 1
First, prepare 50g of dried kelp. Soak the kelp in cold water for about 30 minutes until fully rehydrated. It’s important to use cold water, as warm water can cause the kelp to release a fishy smell, impacting the soup’s clean flavor.
Step 2
Once rehydrated, place the kelp in a sieve and rinse it thoroughly under running water multiple times. Kelp sourced directly from producers might have a white, foamy substance on it; vigorously rub and rinse it with your hands. This process makes the kelp fresher and helps the broth become richer.
Step 3
Drain the kelp well, squeeze out excess water, and cut it into bite-sized pieces (about 3-4 cm). If the pieces are too long, they can be difficult to eat, so aim for a manageable length.
Step 4
Now, add the cut kelp and 200g of beef to a pot. For beef and kelp soup, it’s best to add the beef from the beginning and sauté it together. This allows the beef’s flavor to deeply infuse the broth, making the soup more delicious. If you were to add seafood, it’s better to add it at the end to preserve its texture.
Step 5
Add 1.5 tablespoons of perilla oil and stir-fry the kelp and beef over medium-low heat until they are well combined. This crucial step enhances the umami of the kelp and the richness of the beef.
Step 6
Once the kelp and beef are sufficiently sautéed, add 2 tablespoons of soup soy sauce and 1 tablespoon of minced garlic. Continue to stir-fry them together. Seasoning with soup soy sauce at this stage adds depth of flavor.
Step 7
Sauté over medium heat for a sufficient amount of time. One of the secrets to a deep and delicious kelp soup lies in this sautéing process. Ensure the beef turns a deep brown color and the kelp becomes translucent. Sautéing thoroughly like this prevents any fishy smell from the kelp and creates a rich, savory flavor.
Step 8
After thoroughly sautéing the beef and kelp, pour in 12 cups of rice water. Using rice water makes the soup significantly smoother and creamier, thanks to the starch from the rice, which elevates the overall taste of the Miyeokguk.
Step 9
Once you’ve added the rice water, bring it to a boil with the lid off. Boiling without a lid allows any unpleasant odors to dissipate, resulting in a cleaner-tasting broth.
Step 10
When the soup starts to vigorously boil, cover it with a lid and adjust the heat. Let it simmer over high heat for 10 minutes, then medium heat for 20 minutes, and finally low heat for another 20 minutes. This slow simmering allows the flavors to fully develop, creating a deep and rich broth. The total simmering time is about 50 minutes.
Step 11
After simmering for a long time, the Miyeokguk will turn beautifully creamy and rich. Taste the soup and adjust the final seasoning by gradually adding more soup soy sauce if needed. You can also add an additional tablespoon of perilla oil for an extra layer of aroma.
Step 12
This deeply rich and creamy beef and kelp soup is a true rice-lover’s dream! The profound and refreshing broth is exquisite, perfectly complemented by the tender kelp and chewy beef. Enjoy the smooth yet invigorating taste of the broth, made even better with rice water.
