Miyeok-guk (Korean Seaweed Soup)
A rich, deeply savory seaweed soup made by sautéing beef in sesame oil before simmering. Miyeok-guk is Korea's traditional birthday soup, where tender seaweed and delicate beef come together in a comforting broth.
Ingredients
Ingredients
- Dried seaweed (miyeok)1 handful
- Beef (soup cut)1 handful
- Sesame oil1 tbsp
- Minced garlic1 tbsp
- Soup soy sauce2 tbsp
- Wateras needed
- SaltA pinch
Directions
- 1
Soak the dried seaweed in cold water for about 30 minutes until fully rehydrated. If the pieces are large, cut them into bite-sized lengths after soaking.
- 2
Heat 1 tablespoon of sesame oil in a pot and sauté the beef until fragrant.
- 3
Once the surface of the beef is cooked, add the soaked seaweed and stir-fry together.
- 4
Add 1 tablespoon of minced garlic and 2 tablespoons of soup soy sauce, stir-frying so the seasoning coats everything evenly.
- 5
Pour in plenty of water, cover, and simmer for 20–30 minutes. As the broth reduces, add more water and keep simmering for about an hour to draw out a deep, rich flavor.
- 6
Adjust the seasoning with salt if needed. Seasoning entirely with soup soy sauce clouds the broth, so finish with the soy sauce already added and use salt for the rest.