Rich Beef and Seaweed Soup (Miyeokguk)
Hearty Korean Beef and Seaweed Soup – A Birthday Favorite!
To celebrate my son’s birthday, I’ve prepared his favorite dish: Miyeokguk, made with tender Korean beef. Using anchovy sauce (eojangjang) for seasoning adds a wonderfully savory depth of flavor. This soup is not only delicious but also a comforting and nutritious choice, perfect for special occasions or any day you want a taste of home.
Ingredients- 15g Dried Seaweed
- 300g Korean Beef for Soup (e.g., brisket or chuck)
- 2L Water
Seasoning- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Mirin or Rice Wine (Saenggangsul)
- 2 Tbsp Anchovy Sauce (Eojangjang) or Soy Sauce for Soup
- A pinch of Ground Black Pepper
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Mirin or Rice Wine (Saenggangsul)
- 2 Tbsp Anchovy Sauce (Eojangjang) or Soy Sauce for Soup
- A pinch of Ground Black Pepper
Cooking Instructions
Step 1
Begin by soaking the dried seaweed in lukewarm water for at least 30 minutes until fully rehydrated. Once soft, rinse the seaweed thoroughly under cold running water, gently squeezing out excess water. Cut the seaweed into bite-sized pieces, about 5-7cm long. Rinsing the seaweed well is crucial for a clean taste and to remove any potential bitterness.
Step 2
Prepare the Korean beef for soup. Brisket or chuck cuts are ideal as they provide a tender texture and a clear, flavorful broth. If the beef has excess fat, you can trim it. Lightly rinse the beef under cold water to remove any blood, then pat it dry with paper towels.
Step 3
Heat a pot over medium-high heat. Add the rehydrated seaweed and the prepared beef. Drizzle in 1 tablespoon of perilla oil and 1 tablespoon of mirin (or rice wine). Sauté for a minute or two until the beef changes color on the outside. Stir-frying the seaweed and beef together enhances their savory flavors and reduces any gamey smell from the meat.
Step 4
Once the beef is lightly browned, pour in 2 liters of water. Stir everything to combine and ensure nothing is stuck to the bottom of the pot.
Step 5
Bring the soup to a rolling boil over high heat for about 5 minutes. Skim off any foam or impurities that rise to the surface for a cleaner broth. Season the soup with 2 tablespoons of anchovy sauce (or soup soy sauce) for a deep umami flavor. Add a pinch of ground black pepper. Adjust the pepper to your liking. Anchovy sauce imparts a richer taste than regular soy sauce.
Step 6
Reduce the heat to medium-low and let the soup simmer gently for 15 to 20 minutes, allowing the flavors of the seaweed and beef to meld beautifully. The key is to simmer it until the ingredients are tender and the broth is rich. Taste the soup and adjust the seasoning: add a little water if it’s too salty, or more anchovy sauce or salt if it’s too bland. Your delicious Korean beef and seaweed soup is ready to be enjoyed!
