koreansoupbeef
Seaweed Soup (Miyeokguk)
Traditional Korean miyeokguk made with soaked seaweed, beef brisket, garlic and fish sauce, finished with toasted sesame oil.
From YouTube · Dec 17, 2007
Traditional Korean miyeokguk made with soaked seaweed, beef brisket, garlic and fish sauce, finished with toasted sesame oil.
30 min
Prep time
45 min
Cook time
1 hr 15 min
Total time
6 to 6 servings
Yield
Ingredients
6 ingredients- 1 cup dried miyeok (seaweed), soaked to make about 4 cups
- 16 cups water
- 200 g beef brisket, cut into bite-size pieces
- 1 tablespoon minced garlic
- 4 to 5 tablespoons fish sauce, or to taste
- A few drops toasted sesame oil
Method
8 steps- Soak 1 cup dried miyeok in a large bowl of cold water for at least 30 minutes.
- Drain the soaked miyeok and cut it into bite-size pieces.
- Place about 4 cups soaked miyeok in a large pot. Add 16 cups water and bring to a boil over high heat.
- Boil for about 20 minutes. Add more water later if the soup becomes too thick.
- Cut the beef brisket into bite-size pieces.
- Add the beef and minced garlic. Reduce the heat to medium and boil for another 20 to 25 minutes.
- Season with 4 to 5 tablespoons fish sauce, adjusting to taste.
- Drizzle with a few drops of toasted sesame oil and serve.
Recipe notes
Helpful tips
- Dried miyeok expands considerably when soaked, so measure it before soaking.
- Add more water during cooking if the soup becomes thicker than desired.
- Adjust the fish sauce gradually to suit your taste.
Equipment
- Large bowl
- Large pot
- Knife
- Cutting board
Storage
Refrigerate in an airtight container and reheat thoroughly before serving.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
