Rich & Deep Beef Seaweed Soup (Miyeokguk)
Chef Baek Jong-won’s Method: Tender Beef Sirloin Miyeokguk Recipe, Using Anchovy Sauce for Perfect Seasoning
Experience the ultimate comfort food with this Beef Seaweed Soup (Miyeokguk), inspired by Chef Baek Jong-won’s recipe. Made with tender beef sirloin and enhanced with the savory depth of anchovy sauce, this detailed guide makes it easy for anyone to create a delicious and heartwarming soup. Get ready for a bowl of pure bliss!
Main Ingredients- 200g Beef Sirloin
- 20g Dried Seaweed
- 1.75L Water
Cooking Instructions
Step 1
First, gently pat the beef sirloin with paper towels to remove any surface blood. Cut it into bite-sized cubes, about 1.5cm. Soak the dried seaweed (20g) in cold water for at least 30 minutes until fully rehydrated. Once soft, squeeze out excess water and cut into manageable pieces. (Tip: Using cold water for soaking makes the seaweed more tender.)
Step 2
Begin building the rich flavor! Heat 4 tablespoons of sesame oil generously in a pot over medium heat. Add the prepared beef sirloin and stir-fry until all traces of pinkness have disappeared. (Tip: Thoroughly searing the beef locks in its savory juices, creating a deeper flavor profile.)
Step 3
Add the rehydrated seaweed, after squeezing out excess water, to the pot with the beef and continue to stir-fry. Once the seaweed begins to soften, pour in 5 tablespoons of soy sauce for soup and stir-fry for another 1-2 minutes. (Tip: Stir-frying the seaweed with soy sauce while the heat is on helps the seasoning penetrate deeply, making the soup more delicious.)
Step 4
Now it’s time for the broth. Pour in 1.75L of water, add 1 tablespoon of minced garlic and 3 tablespoons of anchovy sauce for the initial seasoning. Bring the soup to a boil over high heat. (Tip: Miyeokguk is known to taste even better the longer it simmers, so using a generous amount of water is recommended.)
Step 5
Anchovy sauce is the secret ingredient that adds a deep, umami richness to your beef seaweed soup. Its distinct savory flavor pairs beautifully with the beef, elevating the dish to new heights.
Step 6
Seasoning your beef seaweed soup can be surprisingly simple. While Chef Baek Jong-won’s recipe suggests using anchovy sauce for the final seasoning, you can achieve excellent results with soy sauce for soup and salt. Feel free to adjust to your preference.
Step 7
Personally, I appreciate the clean savory notes that salt provides. Since anchovy sauce was added earlier, I prefer to finish seasoning with salt once the soup begins to boil. This method results in a richer, more profound broth flavor.
Step 8
This final step is crucial for the best flavor! Reduce the heat to low, cover the pot, and let it simmer gently for at least 20 minutes. (Tip: The longer the soup simmers, the more the flavors meld and deepen, making it even more delicious. It’s even better the next day!)
