Tender Beef and Seaweed Soup (Miyeok-guk)
How to Make Delicious Beef and Seaweed Soup
This is a classic recipe for beef and seaweed soup, often enjoyed on birthdays. We’ve used tender sirloin steak instead of brisket or shank and enriched the flavor with beef bone broth for a truly deep and satisfying taste.
Ingredients- 200-250g Beef sirloin (tender cut)
- 20-25g Dried seaweed (miyeok)
- 1.5L Rich beef bone broth (sagol yuksu)
- 2/3 Tbsp Minced garlic
Seasoning- 1 Tbsp Fish sauce (anchovy or similar, for umami)
- 1 Tbsp Soy sauce for soup (guk-ganjang)
- 2 Tbsp Sesame oil (or perilla oil)
- Salt to taste
- 1 Tbsp Fish sauce (anchovy or similar, for umami)
- 1 Tbsp Soy sauce for soup (guk-ganjang)
- 2 Tbsp Sesame oil (or perilla oil)
- Salt to taste
Cooking Instructions
Step 1
First, rehydrate the dried seaweed by soaking it in cold water for about 30 minutes until softened. Once rehydrated, gently rinse the seaweed under running water, squeeze out excess moisture, and cut it into bite-sized pieces (about 3-4 cm). For the beef, lightly press it with paper towels to remove any excess blood. This step helps ensure a clear broth and prevents any unwanted odors.
Step 2
Heat a pot over medium-high heat and add 2 tablespoons of sesame oil (or perilla oil). Add the beef and sauté until the surface is lightly browned. It’s important not to overcook the beef at this stage; just sear the outside to keep it tender in the soup.
Step 3
Once the beef is browned, add the rehydrated seaweed, 1 tablespoon of soy sauce for soup, 1 tablespoon of fish sauce, and 2/3 tablespoon of minced garlic. Reduce the heat to low and sauté for about 5 minutes. Stir-frying the seaweed and beef with the seasonings will significantly deepen the flavor and aroma of the soup.
Step 4
Now, pour in the 1.5 liters of rich beef bone broth and bring it to a rolling boil over high heat. Using beef bone broth provides a deep and complex flavor base without needing too many additional seasonings.
Step 5
Once the soup comes to a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for at least 30 minutes. The longer it simmers, the more the flavors of the seaweed and beef will meld into the broth, creating a richer taste. After 30 minutes, taste the soup and adjust the seasoning with salt if needed. Enjoy your warm and delicious bowl of beef and seaweed soup!
