Miyeok Guk (Beef Seaweed Soup)
User Reviews
4.7
Miyeok Guk (Beef Seaweed Soup)
Description
This recipe starts by soaking dried miyeok seaweed until it becomes soft and plump, then rinsing and cutting it into bite-sized pieces. Beef stew meat or brisket is sliced thin and marinated with soup soy sauce, garlic, and pepper. The beef is sautéed briefly with sesame oil to release flavor before adding the seaweed and additional soy sauce.
Water is added, and the mixture is brought to a boil and then simmered covered for 20 to 30 minutes, which cooks the beef to tenderness and allows the broth to develop a slightly milky color and savory depth. Skimming off scum during boiling ensures a cleaner broth texture and flavor.
The resulting soup balances the earthiness and mild saltiness of the seaweed with the hearty beef and aromatic garlic and soy seasoning. It is filling yet light and traditionally enjoyed as a nourishing dish.
According to notes, drying miyeok can be sourced from Korean markets or online, with preference for dark green hues and minimal cleaning needed. Soaking times are kept brief to retain flavor. The soup freezes well for convenient storage. Boiling the soup the full time enhances depth of flavor.
Ingredients
- 1.5 ounces miyeok yields about 3 cups soaked, dried
- 6 ounces beef stew meat or brisket
- 2 teaspoons garlic minced
- 2 tablespoons soup soy sauce If unavailable, use 1 T regular soy sauce and season with salt to taste, gukganjang, 국간장
- 1 tablespoon sesame oil
- salt
- black pepper
- 10 cups water
Instructions
- Soak the dried miyeok per package instructions (usually 10 to 20 min) or until miyeok turns soft and plump. Rinse twice. Drain well, and cut into bite sizes.
- Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
- Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
- Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
- Add 10 cups of water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.
Notes
- Dried miyeok can be found at Korean markets or online and should have a deep, dark green color.
- Most commercial dried miyeok requires minimal cleaning and cutting after soaking.
- Soak miyeok for 10 to 20 minutes according to package instructions to preserve flavor.
- Simmering the soup for 20 to 30 minutes deepens the flavor and tenderizes the meat.
- Miyeok Guk freezes well for storing leftovers or preparing ahead.
User Reviews
Overall Rating
4.7
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