Printable Recipe
Seaweed Soup (Miyeokguk)
Traditional Korean miyeokguk made with soaked seaweed, beef brisket, garlic and fish sauce, finished with toasted sesame oil.
Prep time
PT30M
Cook time
PT45M
Yield
4-6
Ingredients
6
Steps
8
Filed under: korean, soup, beef, seaweed, stovetop, high protein.
Source channel: Maangchi
Key ingredients
dried miyeok , soaked to make about 4 cups, beef brisket, cut into bite-size pieces, minced garlic, to 5 tablespoons fish sauce, or, few drops toasted sesame oil.
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
- 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.