Rich Beef and Seaweed Soup (Miyeok-guk): A Recipe to Revive Your Appetite
How to Make Delicious and Rich Beef Seaweed Soup
Many find making Miyeok-guk (seaweed soup) challenging, but I’m known as a ‘Miyeok-guk master’ for a reason! My recipe yields a soup so flavorful, it rivals that of specialty restaurants. Today, I’ll share my secret. Follow this recipe, and you’ll be amazed, thinking, ‘This is even better than store-bought!’ The seaweed becomes incredibly tender and melts in your mouth, while the beef is exceptionally soft. The true star, however, is the broth—it’s incredibly rich and deeply savory. Making delicious beef Miyeok-guk is surprisingly easy! Follow along slowly.
Ingredients- Dried seaweed, 1 large handful (approx. 10-15g)
- Beef for soup, 200g
- Broth (clam, abalone, or mussel)
- Minced garlic, 1 Tbsp
- Soup soy sauce (for seasoning)
- Sesame oil, 1 Tbsp
- Fish sauce (anchovy or crab), 1/2 Tbsp
- Rice water (to supplement broth if needed)
Cooking Instructions
Step 1
The most crucial element for a delicious Miyeok-guk is the broth. I personally prefer using clam broth, but abalone or mussel broth works wonderfully too. Mussel broth has a more pronounced oceanic flavor and tastes even better the next day. Ensure you prepare a good quality clam broth; it’s the secret to my delicious Miyeok-guk. If using clams, purge them of sand. For other shellfish like abalone or mussels, wash them thoroughly and boil them in water for about 15 minutes. Strain and use only the clear broth. If using abalone, I often mince the meat and add it to the soup. For mussels, you can remove the meat and use it in other dishes like mussel rice.
Step 2
First, rehydrate the dried seaweed. Place the seaweed in a large bowl and add plenty of water. You can add more water as it shrinks. For a standard pot of soup, one and a half to two handfuls of dried seaweed is a good amount. Two handfuls might seem like a lot initially, but it will reduce nicely as it cooks. You don’t need a lot of beef, about 200-300g is sufficient. Let the seaweed soak for about 20-30 minutes until fully rehydrated. Then, drain it in a colander and rinse thoroughly under running water.
Step 3
Once the seaweed is rehydrated and drained, place a pot over medium heat. Add 1 tablespoon of sesame oil and the beef. Sauté the beef until it turns brown. Once the beef is browned, add the rehydrated seaweed and continue to stir-fry. Reduce the heat to low to prevent the seaweed from losing its delicate aroma.
Step 4
As you continue to stir-fry, a little liquid will start to form at the bottom of the pot. Increase the heat back to medium, add 1 tablespoon of minced garlic and half a ladleful of soup soy sauce, and sauté for another minute or two, ensuring nothing burns.
Step 5
Once the ingredients are well-combined and slightly sautéed, pour in all the prepared clam broth and the rice water. The rice water adds a subtle creaminess and depth to the soup. Add enough liquid to generously cover the ingredients; you can adjust the total amount based on your preference. Reduce the heat to medium-low and let it simmer gently.
Step 6
Cover the pot and let it simmer. Once it comes to a rolling boil, stir in half a tablespoon of fish sauce (anchovy or crab sauce) to enhance the umami. Then, reduce the heat to low and let it simmer for at least 1 hour. If the soup appears too thick, add more water or broth. If it needs more seasoning, add a little more soup soy sauce. If you used a good quality clam broth, it likely won’t need much extra salt. The longer it simmers, the more tender the seaweed and beef become, and the richer the broth.
Step 7
See how simple it is to make delicious beef Miyeok-guk? If you’ve found making seaweed soup difficult before, try this recipe exactly as described. As I’ve emphasized, the key is the rich broth. This ensures a deeply savory and satisfying soup. Once you try it this way, I’m confident you’ll stick to this recipe for all your future Miyeok-guk needs!
