Soft and Flavorful Beef Seaweed Soup: The Secret is Here! Miyeokguk (seaweed soup) is loved by all Koreans, and it's a must-have on birthdays! We're revealing the golden recipe for beef seaweed soup that guarantees a deep, soft texture and rich flavor every time. Just follow this recipe, and anyone can make Miyeokguk like a pro!
Hello everyone! Today, I'm bringing you a recipe for Miyeokguk, a dish that holds a truly special meaning for us Koreans. When I was younger, I didn't quite understand why this soup was so delicious, but as I've gotten older, the deep and warm taste of the broth has become incredibly comforting. Especially eating Miyeokguk on your birthday morning... it's just an indescribable feeling, isn't it? 😊
However, sometimes when I tried making Miyeokguk at home, it didn't quite taste like the one from restaurants or my mom's cooking. The seaweed texture could be too tough, or the broth might taste bland. Was I the only one who experienced that? (Honestly!) So, after trying multiple times and even failing a few, I've perfected a fail-proof recipe for soft and flavorful beef seaweed soup, and I want to share it with all of you!
If you just follow this recipe, anyone can cook beef seaweed soup with a deep and rich broth and a wonderfully soft seaweed texture. So, shall we get started right away? 😊
The Secret to Soft Seaweed and Deep Broth 🤔
The key to delicious Miyeokguk is, without a doubt, the seaweed and the broth! How can you make the seaweed soft, not tough, while achieving a deep and rich flavor in the broth? Actually, a few small differences make a big impact.
The most crucial factors are the seaweed soaking time and sufficiently stir-frying the beef and seaweed. If you soak the seaweed for too long, it loses its flavor and becomes overly soft, resulting in a poor texture. It's important to soak it for an appropriate amount of time and then squeeze out the water thoroughly before using. Also, stir-frying the beef and seaweed in sesame oil brings out the rich flavors of the ingredients, making the broth much deeper!
💡 Good to Know!
If you rub the seaweed too hard when washing, the surface can be damaged, making the broth cloudy. It's best to gently rinse it.
Golden Recipe Ingredients for Beef Seaweed Soup 📊
Let's find out the ingredients needed to make delicious beef seaweed soup. The ingredients are quite simple, but using fresh ones will significantly enhance the flavor.
| Ingredient |
Amount (for 4 servings) |
Notes |
| Dried Seaweed (Miyeok) |
Approx. 20~30g |
Based on dried seaweed! |
| Beef (Brisket or Soup Meat) |
Approx. 100~150g |
Adjust according to your preference. |
| Sesame Oil |
2 tablespoons |
For stir-frying beef and seaweed. |
| Korean Soup Soy Sauce (Guk-ganjang) |
2~3 tablespoons |
Adjust seasoning to your taste. |
| Minced Garlic |
1/2 tablespoon |
Add a bit more if you love garlic flavor. |
| Water (or Rice Water/Kelp Broth) |
Approx. 1.5~2 liters |
Rice water or kelp broth adds deeper flavor! |
| Salt |
To taste |
Use to adjust the final seasoning. |
⚠️ Be Careful!
Dried seaweed may look small, but it expands significantly when soaked, so be careful not to soak too much from the start!
Easy Steps to Make Beef Seaweed Soup 🥣
Now, let's start making delicious beef seaweed soup! It's not difficult at all if you follow the steps one by one.
📝 Miyeokguk Cooking Process
1) Soak the dried seaweed in cold water for about 20-30 minutes. Be careful not to soak it for too long, as the beneficial nutrients and flavor can leach out, and the texture might become mushy. Rinse the soaked seaweed thoroughly in cold water, squeeze out the water, and cut it into bite-sized pieces.
2) Remove the blood from the beef with a paper towel and cut it into bite-sized pieces.
3) Heat 2 tablespoons of sesame oil in a pot and stir-fry the beef over medium heat until the surface is browned.
4) Add the squeezed seaweed to the cooked beef, add 2-3 tablespoons of Korean soup soy sauce, and 1/2 tablespoon of minced garlic, and stir-fry together. Stir-fry for about 3-5 minutes until the seaweed becomes soft and the soup soy sauce is well absorbed. This step is key to the flavor!
5) Once the beef and seaweed are well stir-fried, pour in about 1.5-2 liters of prepared water (or rice water/kelp broth) and bring it to a boil over high heat. Once it boils, reduce the heat to low-medium, cover, and simmer for at least 20-30 minutes. The longer it simmers, the deeper the broth flavor becomes.
6) Skim off any foam that rises to the surface while simmering. Finally, season with salt to taste, and it's complete!
Personally, I find that Miyeokguk tastes better the longer it simmers. So, if I have the time, I sometimes simmer it gently for over an hour. The broth becomes truly milky and rich!
Tips for Enjoying it More & Storage ✨
Here are some tips for enjoying your beef seaweed soup even more, and how to store any leftovers!
💡 Pro Tips!
- Use Anchovy and Kelp Broth: Using anchovy and kelp broth instead of plain water can create a much more refreshing and umami-rich soup!
- Add Perilla Seed Powder: If you like a thick and nutty flavor, try adding 1-2 tablespoons of perilla seed powder at the end and simmering. It's a fantastic variation!
- Add Clams or Shrimp: Besides beef, adding ingredients like clams, mussels, or shrimp can create a different kind of refreshing and delicious Miyeokguk.
📌 How to Store!
Surprisingly, Miyeokguk often tastes better the day after it's cooked. For refrigerator storage, it's fine for about 2-3 days in an airtight container. If you want to store it longer, I recommend portioning it into single servings and freezing it. The taste hardly changes when thawed and reheated!
✨ Key Point 1: Seaweed soaking time and rinsing determine the soft texture!
🍳 Key Point 2: Stir-fry beef and seaweed sufficiently in sesame oil to bring out deep flavor!
⏳ Key Point 3: Simmer for at least 20-30 minutes to unlock the broth's true potential!
🍲 Key Point 4: Rice water or kelp broth elevates the broth's flavor!
Frequently Asked Questions ❓
Q: How long should I soak the seaweed?
A: 👉 Soaking dried seaweed in cold water for about 20-30 minutes is adequate. Soaking it for too long can cause nutrients and flavor to be lost, and the texture might become mushy.
Q: Which cut of beef is best to use?
A: 👉 Brisket or shank (gukgeori-yong) are good cuts for making broth. If you prefer a softer texture, brisket is recommended.
Q: My Miyeokguk broth doesn't turn milky. Why is that?
A: 👉 To make the broth milky, the process of sufficiently stir-frying the beef and seaweed in sesame oil to release oil is important. Also, simmering it gently with the lid covered for at least 20-30 minutes will allow the broth to naturally develop a milky color and rich flavor. Using rice water can also help achieve a milky broth more easily.
Q: I don't have Korean soup soy sauce (Guk-ganjang). Can I substitute it?
A: 👉 Guk-ganjang is specially suited for soups and helps enhance the broth flavor, but if you don't have it, you can mix regular soy sauce and salt to season. However, regular soy sauce can darken the color, so using salt for seasoning is recommended. Adding a little bit of fish sauce can also add umami!
I hope you try making delicious and soft beef seaweed soup with the recipe I introduced today! You'll feel the joy of giving your family a warm and tasty meal. 😊
If you have any questions while following the recipe, or if you have your own secret Miyeokguk tips, feel free to share them in the comments! Then, I'll be back with another delicious recipe~ Goodbye! 👋
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