Beef Miyeok Guk (Beef Seaweed Soup) with Seasoned Beef
A clear, savory soup made by sautéing seasoned beef and seaweed, then simmering them thoroughly with kelp broth.
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 →
Seasoned beef and soaked seaweed are thoroughly sautéed, then simmered gently with kelp broth for at least 30 minutes. Made without garlic to bring out the natural flavors of the main ingredients, it has a clean taste that is perfect for birthday meals or large gatherings.
- Servings
- 10–12 servings
- Cook time
- 30 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried seaweed (miyeok)50 g
- Beef400 g
- Toasted sesame oil (or perilla oil)2–3 tbsp
- Kelp broth18 cups
- Soup soy sauce (guk-ganjang)2 tbsp
- Salt1 tbsp
Meat marinade
- Soup soy sauce (guk-ganjang)2 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))2 tbsp
- Ground black pepper1/2 tsp
- Place 50 g of dried seaweed in cold water and soak for about 30 minutes.
- If using a whole chunk of beef for soup, soak it in cold water to drain the blood; if using sliced meat, place it in a strainer, rinse once under running water, and lightly drain the water before use.
- Add 2 tbsp soup soy sauce, 2 tbsp cheongju (mirin), and 1/2 tsp ground black pepper, mix well with your hands, and let sit for about 30 minutes.
Steps
1. Place 50 g of dried seaweed in cold water and soak for about 30 minutes.
Packaged seaweed usually rehydrates well in about 30 minutes, but you can adjust the soaking time according to the instructions on the package.
Once soaked, 50 g of dried seaweed will amount to about four handfuls.
2. If using a whole chunk of beef for soup, soak it in cold water to drain the blood.
If using sliced meat, place it in a strainer, rinse once under running water, and lightly drain the water before use.
Add 2 tbsp soup soy sauce, 2 tbsp cheongju (mirin), and 1/2 tsp ground black pepper, mix well with your hands, and let sit for about 30 minutes.
3. Cut the soaked seaweed into bite-sized lengths.
4. Drizzle toasted sesame oil or perilla oil in a pot, add the seasoned meat, and stir-fry.
If you do not like toasted sesame oil or perilla oil, you can stir-fry just the meat.
5. The meat will start to turn pale, and when it is about half cooked...
6. Add the seaweed and stir-fry them together.
7. The meat cooks completely, the seaweed turns tender, and a greenish juice begins to come out of the seaweed.
8. Pour in the water... You can pour in water infused with dried kelp for at least 30 minutes, or you can add plain water along with dried kelp, simmer until the seaweed soup is finished, and remove the kelp at the end.
For the kelp water, pour about 20 cups of water over 4 pieces of dried kelp measuring 10 cm square and let it soak.
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9. Add soup soy sauce, and once the broth begins to boil, simmer over gentle heat for about 20 minutes.
10. At the end, season with salt (coarse sea salt, fine salt) and boil for at least 10 more minutes.
Seaweed soup becomes deeper, richer, and more delicious when boiled for at least 30 minutes.
Ppunwife's tips
- Seaweed soup becomes deeper, richer, and more delicious when boiled for at least 30 minutes.
- If you like to add garlic to your seaweed soup, you can add minced garlic while boiling after pouring in the water.
- Many people already know that you should not put green onions in seaweed soup. The pungent components in green onions not only diminish the unique flavor of seaweed, but substances like phosphorus and sulfur also interfere with the absorption of calcium from seaweed.
FAQ
Can I add minced garlic or green onions?
You can add minced garlic according to your preference when boiling after pouring in the water, but it is better not to add green onions because they spoil the unique flavor of seaweed and interfere with calcium absorption.
Can I stir-fry the beef without toasted sesame oil or perilla oil?
If you do not prefer the aroma of the oils, you can stir-fry just the seasoned meat without adding toasted sesame oil or perilla oil.
What should I do if I do not have pre-soaked kelp water?
You can add dried kelp directly to plain water, boil it until the soup is done, and remove the kelp at the very end.
How do I remove the blood from the beef?
For a whole block of meat, soak it in cold water to draw out the blood; for sliced meat, place it in a strainer, rinse lightly under running water, and drain.
