Rich and Clean Soegogi Miyeok Guk (Beef Seaweed Soup)
A foundational, savory soup made by gently simmering beef and seaweed sautéed in toasted sesame oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is soegogi miyeok guk made by stir-frying dried seaweed and beef in toasted sesame oil to release their juices, then simmering gently. Because it skips pungent seasonings like garlic or green onions, the broth tastes refreshing and clean. It is wonderful as an easy addition to a birthday spread or a morning meal.
- Servings
- 4 servings
- Cook time
- 25 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Dried seaweed (miyeok)10 g
- Beef100 g
- Bottled water6 cups
- Soup soy sauce (guk-ganjang)1 tbsp
- Fine salt1/2 tbsp
- Toasted sesame oil1 tbsp
- Beef brisket is great for soup.
- Soak the beef in water to draw out the blood.
Steps
Soak the dried seaweed in water to rehydrate it. Look how much 10 g of dried seaweed expanded.
Seaweed these days rehydrates quickly and comes cleanly processed, so there is hardly any prep needed.
I remember the first time I made seaweed soup: I thought the dried amount looked too small, so I soaked 20 servings of seaweed all at once in a tub and ended up eating seaweed soup for a whole month.
Squeeze the water from the soaked seaweed and cut it into bite-sized lengths.
Heat a pot, swirl in 1 tbsp of toasted sesame oil, and sauté the seaweed over medium heat.
Once the seaweed turns slightly soft...
Add the beef and stir-fry together.
Juices will release from the beef and broth will start coming out of the seaweed too.
I think I stir-fried it for about 5 minutes.
Pour in 5 cups (paper cups) of water and bring to a boil over high heat. [Note: Corrected to 6 cups of water, sorry.]
When the broth boils, add 1 tbsp of soup soy sauce and 1/2 tbsp of fine salt; adding a little seasoning enhancer is fine too.
I added 0.5 tsp of beef dashida; it rounds out the flavor and gives it depth.
For seaweed soup, I keep it clean without garlic seasoning.
You can adjust the seasonings to your taste.
Simmer gently over low heat for about 20 minutes to finish this delicious seaweed soup.
Ppunwife's tips
- Pungent compounds in green onions diminish the natural flavor of seaweed, and their phosphorus and sulfur interfere with the absorption of calcium from the seaweed. It is especially important for postpartum mothers, who need calcium intake, to be mindful of this.
FAQ
Why aren't green onions added to seaweed soup?
The pungent compounds in green onions overwhelm the natural flavor of the seaweed, and their phosphorus and sulfur content hinders the absorption of calcium found in seaweed.
What cut of beef is best for making seaweed soup?
Beef brisket works very well as a soup cut.
Do I have to add garlic seasoning?
This recipe leaves out minced garlic to preserve a clean, light, and delicate flavor.
