Miyeokguk (Seaweed Soup)
A Korean staple soup — miyeok (wakame) and beef stir-fried in sesame oil and simmered into a milky, savory broth. The soup for birthdays and new mothers; gentle, warming, and comforting.
Ingredients
- Dried miyeok (wakame) · expands a lot once soaked20 g
- Beef · brisket, or clams150 g
- Soup soy sauce2 tbsp
- Sesame oil1 tbsp
- Minced garlic1 tbsp
- Water6 cups
- Salt · to taste
- Beef seasoning
- Soup soy sauce1 tsp
- Sesame oil1 tsp
Steps
- ⏲ 18 min
Soak the dried miyeok in cold water 15-20 minutes until soft, rinse, squeeze out the water, and cut into bite-size pieces.
Cut the beef into bite-size pieces and season with soup soy sauce and sesame oil.
- ⏲ 4 min
Saute the beef in sesame oil, then add the miyeok and stir-fry together 3-4 minutes. This step is the key to a deep broth.
- ⏲ 2 min
Pour in the water with soup soy sauce and garlic, bring to a boil, then reduce to medium-low.
- ⏲ 25 min
Cover and simmer 20-30 minutes until the broth turns milky and rich.
Adjust the seasoning with salt and serve hot with rice.
Tips & Variations
Variations
- Beef miyeokguk: The everyday standard; brisket makes it rich.
- Seafood miyeokguk: Clams or mussels instead of beef for a clean, briny broth.
- Tuna miyeokguk: Canned tuna for an easy version.
- Perilla miyeokguk: Stir in ground perilla seeds for a nutty, silky finish.
- Birthday-style: Loaded with meat and simmered long and rich.
Tips
- Stir-frying the miyeok and beef in sesame oil is the secret to a deep broth — don't skip it.
- Soak the miyeok well and rinse off the salt; it expands a lot once rehydrated.
- Use soup soy sauce for color and finish the seasoning with salt.
- The longer it simmers, the milkier and deeper the broth.
- If using clams, purge the grit first and add them in place of the beef.
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