Rich Korean Beef and Seaweed Soup (Miyeokguk): A Hearty Dish Perfect for Chilly Days
Nutrient-Rich, Deep-Flavored Beef and Seaweed Soup Recipe
When the chilly winds blow, don’t you crave a warm, comforting bowl of soup? That’s when Miyeokguk comes to mind! Today, I’ve simmered a generous portion of Korean beef brisket into a deeply flavorful Miyeokguk. This hearty soup, packed with the richness of premium Korean beef, is perfect for warding off the cold. Enjoy a satisfying meal with a bowl of this delicious soup alongside your rice!
Main Ingredients- Korean beef brisket (for soup) 300g
- Dried seaweed (for 4 servings) approx. 20-30g
- Sesame oil 2 Tbsp
- Soy sauce for soup (Guk-ganjang) 1 Tbsp
- Salt to taste (adjust according to preference)
Cooking Instructions
Step 1
Introducing today’s recipe: a rich and flavorful Korean Beef and Seaweed Soup (Miyeokguk). This comforting soup is perfect for warming you up on a cold day.
Step 2
First, prepare 300g of Korean beef brisket. Heat 2 tablespoons of sesame oil in a pot or deep pan over medium-low heat. Add the beef and stir-fry until it turns brown and releases a delicious aroma, about 2-3 minutes. Searing the beef beforehand helps lock in its juices and creates a richer flavor.
Step 3
Next, prepare the seaweed. Soak about 20-30g (enough for 4 servings) of dried seaweed in cold water for about 30 minutes until it’s fully rehydrated and soft. Squeeze out excess water and cut it into bite-sized pieces. Add the rehydrated seaweed to the pot with the seared beef and stir-fry together for another 1-2 minutes. Stir-frying the seaweed enhances its natural umami flavor and deepens the soup’s taste.
Step 4
Now it’s time to add the liquid. Pour plenty of water into the pot with the beef and seaweed. For 4 servings, approximately 1.5 to 2 liters of water (about 8-10 cups using a standard paper cup) is recommended. Adding enough water ensures the soup won’t be too thick once cooked.
Step 5
Once the water comes to a boil, reduce the heat to medium-low. Let the soup simmer gently, partially covered, for about 15 to 20 minutes. Skim off any foam that rises to the surface for a clearer broth. The longer it simmers, the more the flavors of the beef and seaweed will meld into a deep and rich soup.
Step 6
Finally, season the soup. We’ve already added 1 tablespoon of soup soy sauce for umami, but it’s best to adjust the final seasoning with salt. Gradually add salt to your taste preference, ensuring it’s not too salty. Adjust until you achieve the perfect flavor.
Step 7
Your warm and nutritious Korean Beef and Seaweed Soup is ready! Ladle it into bowls and enjoy. This soup is a wonderfully satisfying meal on its own with a bowl of rice, or it can be a delightful dish for entertaining guests.
