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
30 min
Cook time
45 min
Total time
1 hr 15 min
Yield
4-6
Ingredients
6
Steps
8
Filed under: soup, korean, stovetop, over 1 hour, beef.
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.