Rich Beef Miyeok Guk (Beef Seaweed Soup) with Tuna Extract

Ingredients

• Submerge the beef in water to draw out the blood for about 1 hour, changing the water as it clouds up.
• Cover the seaweed with plenty of water and soak for about 30 minutes (about 5 minutes for supermarket cut seaweed).
• Along with brisket, you can also use beef round, shank, or pre-cut stew meat.
• Supermarket cut seaweed works just fine in place of postpartum wild sea-rock seaweed.

Steps

1. Prepare the ingredients

   

   I used beef brisket.

   You can also use beef round or shank, and pre-cut stew beef is great as well.

   Here is the dried seaweed. This is postpartum wild sea-rock seaweed, but regular supermarket seaweed works fine too.

2. Boil the beef

   

   

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   Soak the beef in water to draw out the blood so there is no gaminess.

   Change the water as the blood leaches out and soak for about 1 hour.

   Cutting the meat into 2 or 3 pieces helps draw the blood out faster.

   

   

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   Pour about 12 cups of water into a pot and boil the beef starting in cold water.

   Once it comes to a rolling boil, skim off the rising foam thoroughly.

   

   

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   Cover with a lid and cook until the meat is tender to the center, then take it out and tear it into bite-sized pieces with your hands or slice it thin with a knife.

   You will get about 9 cups of beef broth; you will use this in the seaweed soup, so never throw it out.

3. Prepare the seaweed

   

   

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   Pour plenty of water over the seaweed and soak for about 30 minutes to let it loosen and become tender.

   

   Rub and scrub the seaweed vigorously with your hands to remove any clinging grit or debris.

   After repeating this, rinse thoroughly, drain the water, and cut into bite-sized lengths.

   For supermarket seaweed, just soak it for about 5 minutes and rinse lightly.

4. Cook the seaweed soup

   

   

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   Add the seaweed, 4 tbsp of perilla oil or toasted sesame oil, and 2 tbsp of soup soy sauce to a pot and stir-fry.

   Wild sea-rock seaweed has a tough texture, so sauteing it well softens it, and boiling it after sauteing draws out rich, savory flavors from the seaweed.

   (If you bought pre-cut stew meat, you can skip boiling it and stir-fry it right along with the seaweed.)

   

   

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   Pour in the beef broth along with additional water to make a total of 15 cups.

   You can also use rice water instead of plain water here.

   

   Add 2 tbsp of tuna extract sauce for umami, cover with a lid, and simmer gently for over 20 minutes so the seaweed fully infuses the broth.

   You can extend the simmering time to reach the seaweed texture you like.

   Supermarket seaweed softens quickly, so saute it lightly and simmer for 5 to 10 minutes to your desired texture.

   

   

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   Taste and season with salt; adding it little by little, the total amount used is about 1 tsp.

   Add the beef at the end and boil just a bit longer.

5. Finished

   

   The beef miyeok guk is complete.

   Just by looking at it, you can tell the broth is truly rich and deeply savory.

   

   

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   I like to make seaweed soup with wild sea-rock seaweed because the seaweed retains a pleasant chew even after giving up its rich flavor to the broth.

   Seaweed soup or yukgaejang cooked low and slow with beef tastes best when made in large quantities, so I tend to cook big batches.

   It is also delicious when cooled, portioned, frozen, and reheated later.

Ppunwife's tips

• Cutting the beef into 2 or 3 pieces draws out the blood faster.
• You will get about 9 cups of broth from boiling the meat; you will use this in the seaweed soup, so never discard it.
• Wild sea-rock seaweed has a tough texture, so sauteing it thoroughly softens it, and boiling after sauteing coaxes out rich, savory flavors.
• If you bought pre-cut stew meat, skip the boiling step and saute it directly with the seaweed.
• You can use rice water instead of plain water.

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