📝 About This Recipe
A cornerstone of Korean home cooking, Miyeok-guk is a deeply comforting and mineral-rich soup traditionally served to mothers after childbirth and to loved ones on their birthdays. This recipe features tender rehydrated sea mustard simmered in a rich, savory beef broth enhanced by the nutty aroma of toasted sesame oil. It is a clean, restorative dish that balances the oceanic brine of the seaweed with the umami depth of slow-cooked brisket.
🥗 Ingredients
Main Ingredients
- 20 grams Dried Miyeok (Sea Mustard/Wakame) (roughly 1/2 cup dried; will expand significantly)
- 200 grams Beef Brisket or Chuck Roast (cut into bite-sized pieces)
- 8 cups Water (use dashi or rice water for extra depth)
Seasonings and Aromatics
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1.5 tablespoons Minced Garlic (freshly minced)
- 2 tablespoons Guk-ganjang (Soup Soy Sauce) (specifically for soup; saltier and lighter in color)
- 1 tablespoon Fish Sauce (anchovy or sand lance sauce for deep umami)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the dried miyeok in a large bowl and cover with plenty of cold water. Let it soak for 20-30 minutes until it is completely soft and has expanded nearly tenfold in volume.
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2
While the seaweed soaks, prep the beef by cutting it into thin, bite-sized strips against the grain. Pat the meat dry with paper towels to ensure a good sear.
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3
Drain the soaked seaweed and rinse it thoroughly under cold running water 2-3 times, squeezing it firmly to remove any excess salt or grit.
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4
Using kitchen shears or a knife, cut the rehydrated seaweed into 2-inch manageable pieces.
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5
Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the sesame oil and the beef pieces.
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6
Sauté the beef until it is no longer pink on the outside, then add the minced garlic and a pinch of black pepper, stirring for 1 minute until fragrant.
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7
Add the prepared seaweed to the pot. Sauté the seaweed with the beef for 3-5 minutes. This 'toasting' step is crucial as it softens the seaweed texture and locks in the sesame flavor.
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8
Pour in the soup soy sauce (guk-ganjang) and stir to coat the seaweed and beef, allowing the flavors to penetrate the ingredients for another minute.
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9
Pour in 8 cups of water. Increase the heat to medium-high and bring the soup to a rolling boil.
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10
Once boiling, use a spoon to skim off any gray foam or impurities that rise to the surface to ensure a clean, clear broth.
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11
Reduce the heat to medium-low, cover with a lid, and simmer for at least 30 minutes. The longer it simmers, the more tender the seaweed becomes and the milkier the broth will appear.
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12
Add the fish sauce and stir. Taste the broth; if needed, add sea salt in small increments until the savory depth is to your liking.
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13
Simmer for a final 5 minutes uncovered, then turn off the heat and serve hot.
💡 Chef's Tips
For a richer broth, use 'rice water' (the water from the second or third rinse of washing rice) as your liquid base. Do not skip sautéing the seaweed in sesame oil; this removes the raw 'grassy' smell and develops a silky texture. If you prefer a vegetarian version, substitute the beef with dried shiitake mushrooms and use extra soy sauce or toasted salt instead of fish sauce. Avoid using regular dark soy sauce, as it will turn the broth too dark; Guk-ganjang is essential for the authentic light golden color. Miyeok-guk actually tastes even better the next day after the flavors have had more time to meld.
🍽️ Serving Suggestions
Serve steaming hot in a deep bowl alongside a bowl of fluffy white short-grain rice. Pair with a side of well-fermented Baechu-kimchi (Napa cabbage kimchi) for a spicy, acidic contrast. Include a side of Gyeran-mari (Korean rolled omelet) for a complete, traditional breakfast or lunch. For a special occasion, serve with other small banchan like seasoned spinach or stir-fried anchovies. It is customary to pour a few spoonfuls of the soup directly over the rice before eating.