Beef Miyeokguk (Seaweed Soup)
This beef seaweed soup recipe incorporates Chef Kim Dae-seok's 33 years of expertise.
📝 Editor's Notes
This beef miyeokguk (seaweed soup), infused with Chef Kim Dae-seok's expertise, stands out for its meticulous process from ingredient preparation to achieving a deep flavor.
It perfectly eliminates any fishy or gamey odors from the seaweed and beef, and by using the natural flavors of the ingredients instead of sesame oil, it creates a clean yet rich broth that is simply exquisite.
The difficulty level is intermediate, but anyone can enjoy its deep umami flavor by carefully following the recipe.
It's a comforting bowl that the whole family can enjoy on birthdays, special occasions, or any day when warmth and solace are needed.
🛒 Ingredient Tips
Selecting fresh ingredients is crucial for making good miyeokguk (seaweed soup).
For dried miyeok (미역), choosing domestically sourced dol-miyeok (돌미역) (rock seaweed) will provide a deeper and chewier texture.
It's best to choose seaweed that has a good thickness and sheen, rather than being too thin or broken.
For beef, use brisket (yangji (양지)) suitable for soup.
Choose fresh brisket that is not too fatty and has a vibrant red color.
Brisket becomes tenderer and yields a richer broth the longer it simmers, making it ideal for miyeokguk.
🔄 Substitution Guide
If beef brisket (yangji (양지)) isn't available or if you prefer a different flavor, you can use a few alternative ingredients.
Instead of beef brisket, you can use beef shank (satae (사태)) or top round (hongdukkaesal (홍두깨살)) for a lighter and cleaner broth.
However, these cuts have less fat than brisket, which might slightly alter the depth of flavor.
If you prefer seafood over beef, it's also a good idea to try a refreshing seafood miyeokguk (seaweed soup) by adding fresh clams or mussels.
In this case, you might consider using cheongju (청주) (Korean rice wine) instead of mirin (미림) to remove the seafood's fishy odor.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking point in this recipe is ensuring the thorough removal of any off-flavors from the ingredients.
First, adding 3 tbsp of mirin (미림) to the soaked miyeok, gently rubbing it to eliminate fishy odors, and then rinsing it thoroughly is key to a clean-tasting miyeokguk (seaweed soup).
Second, the beef should also be prepared by removing blood and gamey odors using mirin (미림), sugar, and cold water before stir-frying, which yields a deeper and cleaner broth.
Finally, the secret to this recipe is to not use sesame oil, stir-fry the beef in its own fat, and then simmer it sufficiently for a total of 25 minutes (20 minutes over medium-low heat, then 5 minutes over low heat) to extract the deep, natural flavors of the ingredients.
👨🍳 Directions
Soak 25 g of dried miyeok (미역) in water for 30 minutes.
Drain the water from the soaked miyeok, then add 3 tbsp of mirin (미림) and gently rub for about 1 minute.
Rinse thoroughly under running water, then pour the miyeok into a strainer. Fill the strainer with water, shake once to rinse, discard the water, and squeeze out the excess water from the miyeok.
Spread out the squeezed miyeok, cut into 3-4 cm (approx. 1.2-1.6 inches) pieces, then cut crosswise twice more.
Add 1 tbsp of mirin (미림) and 1/2 tbsp of sugar to 250 g of beef brisket (yangji (양지)) (for soup), and mix gently.
Pour in 1 cup (200 mL) of cold water, mix gently, and let sit for 5 minutes.
After 5 minutes, pour the beef into a strainer, rinse lightly once with cold water, then press to remove excess water.
Pour the drained beef brisket into a pot, spread it out, and turn on the stove.
Once the pot is heated, do not add anything else. Stir-fry the beef in its own fat over high heat for about 2 minutes and 30 seconds.
Add the chopped miyeok, 1 lightly packed tbsp of minced garlic, and 1 tbsp of gukganjang (국간장).
Do not add sesame oil. Stir-fry the miyeok and beef for about 3 minutes.
Pour in 4 cups (800 mL) of water, close the lid, and simmer over medium-low heat for 20 minutes.
After 20 minutes, open the lid and add 2 cups (400 mL) of water.
Add 1 tbsp of gukganjang (국간장) and taste. If it's bland, add 1/3 tbsp of salt to season to your preference.
Close the lid and simmer over low heat for another 5 minutes. Your beef miyeokguk (seaweed soup) is now complete.
💡 Tips
Add 3 tbsp of mirin (미림) to the miyeok and gently rub to thoroughly remove its distinct fishy odor.
Add 1 tbsp of mirin (미림) and 1/2 tbsp of sugar to the beef, then gently mix with 1 cup (200 mL) of cold water for 5 minutes to quickly remove blood and gamey odor.
When stir-frying the beef, do not add cooking oil; use the beef's own fat to achieve a clean flavor.
Do not add sesame oil when stir-frying the miyeok to ensure a clean taste. Also, do not use sesame oil when simmering the soup.
Simmer the miyeokguk (seaweed soup) gently for a total of 25 minutes (20 minutes over medium-low heat, then 5 minutes over low heat) to ensure the beef and miyeok become tender.
📦 Storage & Reuse
Carefully prepared miyeokguk (seaweed soup) can be stored in the refrigerator for 3-4 days.
Keep it in an airtight container.
If you want to store it for longer, divide it into single-serving portions and freeze for up to one month.
To thaw, transfer it to the refrigerator in advance for natural thawing, or simply reheat it in the microwave.
When reheating in a pot, warm it slowly over low heat.
If the broth has reduced too much, add a little water or kelp broth (dashima yuksu (다시마 육수)) and adjust the seasoning to enjoy the original flavor.
🥢 Who This Is For
This beef miyeokguk (seaweed soup) is an excellent choice for family birthday celebrations or as a restorative meal for postpartum recovery.
With its deep and rich flavor, it's also a perfect hearty meal on days when a warm comfort is needed.
A simple spread of freshly cooked warm rice, well-fermented kimchi (김치), and crunchy kkakdugi (깍두기) (diced radish kimchi) is enough to make a satisfying meal.
Enjoying it with mild namul (나물) (seasoned vegetable side dishes) or gyeran-mari (계란말이) (rolled omelet) will make for an even more balanced meal.
🔥 Nutrition Info
One serving of this beef miyeokguk (seaweed soup) is estimated to be approximately 180-220 kcal.
It provides balanced nutrition, containing about 18-20g of protein, 10-13g of fat, and 3-5g of carbohydrates.
Miyeok (미역) is rich in calcium, iodine, and dietary fiber, which contribute to bone health and thyroid function.
Beef brisket (yangji (양지)) is abundant in high-quality protein, iron, and zinc, which are beneficial for preventing anemia and boosting immunity.
The nutritional combination of miyeok and beef makes this a healthy meal beneficial for growing children, pregnant women, and the elderly alike.
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