Korean Seaweed Soup with Beef (Miyoeokguk)
Warm Your Soul with Authentic Korean Seaweed Soup (Miyeok Guk)
Looking for a comforting and nourishing soup that’s packed with flavor and tradition? Look no further than Korean Seaweed Soup, also known as Miyeok Guk (미역국)! This isn’t just any soup; it’s a staple in Korean cuisine, often served on birthdays (symbolizing respect for mothers, as it’s traditionally eaten after childbirth) and as a comforting everyday meal.
Our recipe brings the authentic taste of Korea right to your kitchen. It’s surprisingly easy to make, requiring just a handful of ingredients and about 40 minutes from start to finish. The result? A delicate, savory broth brimming with the subtle umami of seaweed and tender beef.
What makes this Korean Seaweed Soup special?
- Simple & Flavorful: We focus on highlighting the natural flavors of the seaweed and beef, creating a clean and satisfying taste.
- Nourishing: Seaweed is packed with vitamins and minerals, making this soup a healthy and wholesome choice.
- Culturally Rich: Experience a piece of Korean tradition with every spoonful.
Tips for the Best Miyeok Guk:
- Seaweed Quality: Use good quality dried seaweed. Look for dark green, slightly translucent pieces.
- Soaking is Key: Don’t skip the seaweed soaking step! This rehydrates the seaweed and removes any excess salt.
- Low and Slow: Simmering the soup allows the flavors to meld together beautifully.
- Soy Sauce Choice: Korean soup soy sauce (Guk Ganjang) is recommended for its lighter color and delicate flavor, but regular soy sauce can be used as a substitute.
Serving Suggestions:
Korean Seaweed Soup is best enjoyed hot, served with a bowl of steaming rice and your favorite Korean side dishes (banchan) like kimchi, seasoned spinach, or pickled radish. It’s a perfect meal for a cozy night in or a comforting pick-me-up.
Frequently Asked Questions:
- What kind of seaweed should I use? Dried wakame seaweed is the most common type used for Miyeok Guk.
- Can I use other types of meat? Yes! While beef is traditional, you can also use chicken, pork, or even seafood like clams or mussels.
- Can I make this soup vegetarian or vegan? Absolutely! Omit the beef and use vegetable broth instead of water. You can also add tofu or mushrooms for extra protein.
- How long does this soup keep? Leftover soup can be stored in the refrigerator for up to 3 days. The flavor may even improve overnight!
- Is this soup spicy? Traditionally, Miyeok Guk is not spicy. However, you can add a pinch of gochugaru (Korean chili powder) if you prefer a little heat.
Get ready to experience the comforting warmth and authentic flavors of Korean Seaweed Soup!
Korean Seaweed Soup
Ingredients
- 8 cups water divided
- 1 tbsp sesame oil
- 1 tbsp fish sauce or 1/2 tbsp Korean beef stock powder
- 1 tbsp soy sauce Korean soup soy sauce recommended
- 1 package dried seaweed about 10-15g
- 200 g beef cut into bite-sized pieces
- 2 cloves garlic finely chopped
- to taste kosher salt
Instructions
- Soak the dried seaweed in cold water for 10 to 30 minutes. Drain and cut it into bite-sized pieces. (If you’re using pre-cut dried seaweed, you can simply drain and use as is.)
- Cut the beef into small, bite-sized pieces.
- Finely chop the garlic cloves.
- In a large pot, add the sesame oil and heat it over low heat. Once it gets nice and hot, add the beef and cook for 3 minutes or until no longer pink.
- Add the seaweed, garlic, and soy sauce. Saute for 3 minutes over medium heat.
- Increase the heat to medium-high. Add 4 cups (960ml) of water, bring to a boil, and simmer for 10 minutes.
- Remove the lid and add another 4 cups (960ml) of water and the fish sauce. Cover and simmer for 20 more minutes.
- Taste and add salt to taste. Serve with hot rice, kimchi, or your favorite Korean side dishes.
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