Miyeokguk, a vibrant and nourishing seaweed soup, holds a special place in Korean cuisine, particularly as a celebratory dish served on birthdays and postpartum recovery. Its rich, savory broth, infused with the subtle brininess of seaweed (miyeok) and often enhanced with beef or shellfish, offers a complex depth of flavor that’s both comforting and invigorating. The satisfying chewiness of the seaweed provides a delightful textural contrast, making it a truly unique culinary experience. Beyond its delicious taste, Miyeokguk is packed with essential vitamins and minerals, making it a healthy and wholesome addition to any diet.
This deeply flavorful soup is surprisingly simple to prepare, requiring readily available ingredients and a straightforward cooking process. Ready to dive into the delicious world of Miyeokguk and create this nourishing and flavorful soup yourself? Let's get started with our step-by-step recipe.
Tools Needed
- Pot (5-cup or larger)
- Gloves (optional)
Ingredients
- Outer Seaweed: 300g
- Beef: 200g
- Natural Dashi Pack: 1
- Water: 1.5L + 1-1.5L (adjust as needed)
- Garlic: 1.5 spoons
- Soy Sauce: 1 tablespoon + 2 spoons (adjust as needed)
- Salt: to taste
Step-by-Step Instructions
Step 1. Prepare Ingredients & Broth
- Soak seaweed in cold water for 15 minutes. This prevents the seaweed from spreading out.
- Drain blood from the beef by soaking it for 15 minutes.
- Boil 1.5L water with one natural dashi pack for 10 minutes, then remove the pack.
- Thoroughly wash the seaweed to remove any fishy smell. Use gloves if desired. Rub the seaweed to create foam, indicating thorough cleaning.
- Cut the beef thinly after draining the blood.
Step 2. Sauté Beef and Seaweed
- In a pot, add the beef. Stir-fry with garlic (1.5 spoons) and soy sauce (1 tbsp) until the meat is about 80% cooked.
- Add the washed seaweed to the pot and stir-fry until almost no moisture remains at the bottom.
Step 3. Simmer the Soup
- Add the prepared kelp broth to the pot. Bring to a boil, then reduce heat to medium and simmer for 18 minutes with the lid on.
Step 4. Adjust and Finish
- After 18 minutes, adjust the broth's consistency by adding more water (approximately 1-1.5L).
- Simmer for another 20-30 minutes on medium heat with the lid slightly open. Taste and adjust seasoning with soy sauce and salt as needed.
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- Use long-grained seaweed for a deeper, more delicious flavor.
- Use fresh, high-quality beef for a sweeter broth.
- Thoroughly washing the seaweed is crucial for removing any fishy smell and achieving optimal texture.
- Don't add sesame oil unless you stir-fry it thoroughly to prevent it from floating.
- Adjust the cooking time depending on your preference for broth strength. 20 minutes is sufficient for a delicious result.
Nutrition
- N/A
FAQs
1. Can I use dried seaweed instead of fresh?
Yes! Dried seaweed needs to be rehydrated in water for about 20-30 minutes before use. You may need to adjust the amount depending on the brand and how much it expands.
2. What type of beef is best for Miyeokguk?
Thinly sliced beef, such as brisket or short ribs, works well. It simmers quickly and releases its flavor into the broth.
Enjoy your homemade bowl of Miyeokguk – a testament to the simplicity and deliciousness of Korean cuisine. This versatile soup is perfect for a special occasion or a comforting weeknight meal. From its rich broth to the satisfying chew of the seaweed, we hope you savor every spoonful!