Clean Sogogi Miyeok Guk (Seaweed Soup with Beef)

Ingredients

• Wild seaweed has a great texture and does not turn mushy even after long simmering, so it is often used for soups, but standard supermarket packaged seaweed works well too.
• If using a block of beef brisket, trimming away excess fat and gristle keeps the meat tender.
• Cut the beef into 4 pieces to help draw out the blood, soak in cold water for 30 minutes to 1 hour, changing the water occasionally.
• Pour generously at least 3 times as much water over the dried seaweed and soak for about 30 minutes until soft and tender.
• Wild rock seaweed often has impurities clinging to its surface, so rub it by hand and rinse several times until the water runs clear. For standard packaged seaweed, a light rinse after soaking is enough; drain in a sieve and cut into bite-sized lengths.

Steps

1. Prepare the ingredients

   

   

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   Cut the beef into 4 pieces to help draw out the blood and submerge in cold water.

   Soak for 30 minutes to 1 hour, changing the water occasionally, to draw out the blood.

   Boil the meat

2. Boil the meat

   

   

   

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   Place the meat in a pot, pour in about 10 cups of water, and once it comes to a rolling boil, skim off any foam that rises and simmer gently.

   It is done when you pierce the meat and no blood comes out; simmering for at least 30 minutes should do it.

   Tear the fully cooked meat into bite-sized pieces along the grain. Do not discard the broth used to boil the meat. Set it aside for now.

   Soak the seaweed

3. Soak the seaweed

   

   

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   Pour generously at least 3 times as much water over the seaweed.

   The seaweed expands in volume much more than you might expect.

   Soak for about 30 minutes until the seaweed becomes soft and tender.

   

   

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   Wild rock seaweed often has foreign matter stuck to the surface, so rinse it in water while rubbing with your hands to remove it.

   Rinse several times until the water runs clear.

   For packaged seaweed, just give it a gentle rinse after soaking.

   Drain in a sieve to remove excess moisture and cut into bite-sized lengths.

   Cook the seaweed soup

4. Cook the seaweed soup

   

   

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   Drizzle 4 tbsp of toasted sesame oil or perilla oil, add the seaweed, and stir-fry briskly.

   If you like a rich and thick broth, stir-fry longer; if you want a clear broth, stir-fry only briefly.

   Pour in 15 cups of liquid combined from the meat broth and water.

   

   

   

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   Add 2 tbsp soup soy sauce (guk-ganjang) and 2 tbsp tuna extract sauce (chamchi-aek), then simmer until the seaweed becomes tender.

   Taste the broth, and since it was slightly bland, I added 1 tsp salt.

   

   

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   Add the shredded beef and simmer just a bit longer, and the beef seaweed soup is complete.

Ppunwife's tips

• If you prefer a thick and rich broth, stir-fry the seaweed longer; if you want a clear broth, stir-fry it only briefly.

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