Miyeok-guk (Seaweed Beef Sesame Soup)
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
In Korea this soup is served on birthdays and to new mothers, and on a birthday it also carries thanks to the mother who gave birth.
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Beef and soaked sea mustard are fried in sesame oil one after the other, then simmered in water for more than 20 minutes, until the seaweed is soft enough to lift easily with a spoon.
Ingredients
Instructions
- 1
Soak 20g dried seaweed in plenty of cold water for at least 30 minutes.
When the strands are fully softened, rinse several times, squeeze out excess water firmly, and cut the seaweed into bite-size pieces.
- 2
Cut 150g beef into bite-size pieces.
Warm 1 tbsp sesame oil in a pot over medium heat, add the beef, and stir-fry for about 2 minutes until the outside turns gray but does not brown hard.
- 3
Add the soaked seaweed and keep the heat at medium.
Stir-fry for 3 more minutes, scraping the bottom often, until the seaweed darkens and looks glossy so the sesame oil coats it evenly.
- 4
Pour in 800ml water and raise the heat to high.
Once it boils, skim off foam from the surface, reduce to medium, leave the lid slightly open, and simmer for 20 minutes.
- 5
Add 1 tbsp soup soy sauce and 1 tsp minced garlic.
Simmer for 5 more minutes, until the seaweed is tender enough to lift easily with a spoon and the broth smells savory.
- 6
Add the 0.5 teaspoon of salt in portions to season the broth evenly.
Turn off the heat, rest for 2 minutes, and serve hot with beef and seaweed distributed evenly.
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