Korean Beef Seaweed Soup (Miyeokguk)

Classic Beef Seaweed Soup (Miyeokguk)

Ingredients (Serves 3-4)

  • Main: 20g dried seaweed (about 2 cups when soaked), 200g beef (brisket or shank).
  • Seasoning: 2 tbsp sesame oil, 1 tbsp minced garlic, 2 tbsp soup soy sauce, 1 tbsp fish sauce, a pinch of salt.
  • Liquid: 1.5L water (approx. 8 paper cups).

Step-by-Step Instructions

Step 1: Soak and Prep Seaweed

Soak the dried seaweed in cold water for 20-30 minutes. Do not over-soak, as it will lose its texture. Rinse it thoroughly under running water, rubbing gently to remove any residue. Squeeze out excess water completely and cut it into bite-sized pieces.

Step 2: Prepare the Beef

Pat the beef with paper towels to remove excess blood. This step is essential to ensure a clean broth without any gamy smell. Cut the beef into bite-sized pieces if it is not already prepped.

Step 3: Stir-fry Beef and Seaweed

Heat a pot over medium heat and add 2 tbsp of sesame oil. Add the beef and sauté until the surface is no longer pink. Once the beef is partially cooked, add the squeezed seaweed and 1 tbsp of minced garlic. Add 1 tbsp of soup soy sauce at this stage and stir-fry everything together for 3-5 minutes. Sautéing the seaweed well here is crucial for a rich flavor.

Step 4: Add Water and Boil

Pour in 1.5L of water. Bring the soup to a rolling boil over high heat. Once it starts bubbling vigorously, reduce the heat to medium-low.

Step 5: Simmer for Deep Flavor

Cover the pot with a lid and simmer for at least 20-30 minutes. The longer you simmer, the more the beef flavor infuses into the soft seaweed, creating a deep, savory broth.

Step 6: Final Seasoning

Once the soup turns milky and rich, add the remaining 1 tbsp of soup soy sauce and 1 tbsp of fish sauce. The fish sauce adds a deep layer of umami. Taste the soup and add a pinch of salt if needed to perfectly balance the flavor.

Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)