Dive into the savory depths of Korean cuisine with this comforting and flavorful Seaweed Soup (with Beef)! This classic dish, known as Miyeok Guk (미역국) in Korean, is a staple enjoyed across generations, renowned for its rich umami and nutritional benefits. The delicate seaweed, combined with tender beef and a subtly savory broth, creates a symphony of textures and tastes that will tantalize your palate. Seaweed, a powerhouse of vitamins and minerals, adds a unique depth and healthy boost to this hearty soup.
Beyond its deliciousness, Miyeok Guk holds significant cultural importance in Korea, often served on birthdays and special occasions. This recipe breaks down the process of creating this beloved soup, guiding you step-by-step through each ingredient and technique. Ready to experience the magic of Miyeok Guk? Let's get started with the easy-to-follow instructions below!
Tools Needed
- pot
- strainer
- dry pan
Ingredients
- dried seaweed: 70g
- beef
- onion
- dried shiitake mushrooms
- garlic
- ginger
- mirin
- whole pepper
- anchovies
- kelp
- soy sauce: 2 tablespoons
- tuna liquid: 1 tablespoon
- avocado oil
- sesame oil
- salt
Step-by-Step Instructions
Step 1. Preparing the Ingredients & Broths
- Prepare 70g of dried seaweed. Soak in cold water for 5-30 minutes depending on thickness. Rinse to reduce slipperiness.
- Remove blood by soaking meat in salted cold water for 30 minutes. Then, boil 3 liters of water with meat, onion, shiitake, garlic, ginger, mirin and pepper. Skim off foam. Simmer for 1 hour, skimming foam as needed.
- Stir-fry anchovies (intestines removed) for 2-3 minutes. Add 1 liter of water, bring to a boil, skim foam. Simmer for 10 minutes. Add kelp, simmer for another 10 minutes, then strain.
Step 2. Preparing the Broth Base
- Strain beef broth. Remove and shred the cooked beef while warm.
Step 3. Stir-frying and Combining
- Stir-fry seaweed and beef in avocado and sesame oil for 1-2 minutes. Add prepared broths (beef and anchovy kelp).
Step 4. Simmering and Seasoning
- Add soy sauce and tuna liquid. Simmer for 15 minutes, adjust seasoning with salt.
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- For a clear broth, rinse seaweed thoroughly. For a thicker broth, boil without kneading.
- Stir-frying anchovies enhances flavor and reduces fishy smell.
- Use avocado oil for high smoke point when stir-frying.
- Shred beef while warm to maintain texture.
Nutrition
- Calories: approximately 250-350
- Fat: 5-15g
- Carbs: 20-30g
- Protein: 20-25g
FAQs
1. Are Korean soups spicy?
Not all Korean soups are spicy! While some, like Kimchi Jjigae, pack a punch, many others, like Doenjang Jjigae or Miyeok Guk, are mild and savory. The level of spiciness varies greatly depending on the ingredients and recipe.
2. What are the common ingredients in Korean soups?
Common ingredients include seaweed (miyeok), tofu, kimchi, beef, pork, vegetables like mushrooms and zucchini, and various broths (beef, seafood, soy-based). The specific ingredients heavily influence the soup's flavor profile.
From the comforting warmth of Doenjang Jjigae to the refreshing lightness of Miyeok Guk, we hope this guide has inspired you to explore the diverse and delicious world of Korean soups. These eight recipes offer a fantastic starting point for culinary adventures, showcasing the versatility and depth of Korean flavors. Now, grab your ingredients and get cooking – enjoy the delicious journey!