Miyeokguk (Seaweed Soup)

Name: Miyeokguk (Seaweed Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 20 g Dried miyeok (wakame); 150 g Beef; 2 tbsp Soup soy sauce; 1 tbsp Sesame oil; 1 tbsp Minced garlic; 6 cups Water; Salt; 1 tsp Soup soy sauce; 1 tsp Sesame oil

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.

Steps

Soak the dried miyeok in cold water 15-20 minutes until soft, rinse, squeeze out the water, and cut into bite-size pieces.
⏲ 18 min
Cut the beef into bite-size pieces and season with soup soy sauce and sesame oil.
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.
⏲ 4 min
Pour in the water with soup soy sauce and garlic, bring to a boil, then reduce to medium-low.
⏲ 2 min
Cover and simmer 20-30 minutes until the broth turns milky and rich.
⏲ 25 min
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.