📝 About This Recipe
Known as the 'birthday soup' of Korea, Miyeok-guk is a deeply comforting dish celebrated for its restorative properties and clean, oceanic flavor. This soul-warming soup features tender brown seaweed simmered in a rich, savory beef broth seasoned with toasted sesame oil and garlic. It is a beautiful balance of land and sea, offering a silky texture and a nutritional boost that makes it a staple in Korean households for special occasions and everyday wellness.
🥗 Ingredients
The Seaweed
- 20 grams Dried Seaweed (Miyeok/Wakame) (about 0.7 oz; use high-quality dried brown seaweed)
- 4 cups Water (for soaking the seaweed)
The Meat & Aromatics
- 200 grams Beef Chuck or Brisket (cut into bite-sized pieces)
- 1.5 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Garlic (finely minced)
The Broth & Seasoning
- 7-8 cups Water (or use a mix of water and dashi for extra depth)
- 2 tablespoons Soup Soy Sauce (Guk-ganjang) (lighter in color and saltier than regular soy sauce)
- 1 teaspoon Fish Sauce (anchovy or sand lance sauce for umami)
- 1/2 teaspoon Salt (to taste)
- 1 pinch Black Pepper (freshly ground)
👨🍳 Instructions
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1
Place the dried seaweed in a large bowl and cover with 4 cups of water. Let it soak for 20 to 30 minutes until it has expanded fully and feels soft.
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2
While the seaweed soaks, prepare the beef by cutting it against the grain into thin, bite-sized pieces. Pat dry with a paper towel to ensure a good sear.
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3
Once the seaweed is rehydrated, drain it in a colander and rinse it thoroughly under cold running water, squeezing it firmly to remove any excess salt or grit.
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4
Cut the soaked seaweed into 2-inch lengths using kitchen shears or a knife so it is easy to eat.
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5
Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the toasted sesame oil.
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6
Add the beef to the pot and sauté for 2-3 minutes until the exterior is no longer pink. Season with a pinch of salt and pepper.
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7
Add the prepared seaweed to the pot with the beef. Sauté the seaweed and beef together for 4-5 minutes. This step is crucial as it allows the seaweed to absorb the nutty flavor of the sesame oil.
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8
Stir in the minced garlic and sauté for another 1 minute until fragrant, being careful not to burn it.
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9
Pour in 7-8 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 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 gently for 20-30 minutes. The longer it simmers, the more tender the seaweed becomes and the deeper the broth flavor.
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12
Add the soup soy sauce and fish sauce. Stir well and taste. Add more salt if necessary to reach your desired level of savoriness.
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13
Simmer for a final 5 minutes uncovered to let the flavors meld perfectly.
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14
Ladle the hot soup into deep bowls, ensuring an even distribution of beef and seaweed in each serving.
💡 Chef's Tips
Don't rush the soaking process; the seaweed needs to be completely soft before cooking. Sautéing the seaweed in sesame oil before adding water is the 'secret' to a rich, milky broth. Use Korean 'Soup Soy Sauce' (Guk-ganjang) if possible; it provides saltiness without darkening the broth too much. For a vegetarian version, substitute the beef with dried shiitake mushrooms and use a kelp-based broth. This soup actually tastes even better the next day after the flavors have had more time to develop.
🍽️ Serving Suggestions
Serve hot with a bowl of fluffy steamed white rice (Bap). Pair with a side of well-fermented Napa cabbage Kimchi for a spicy contrast. Accompany with other Korean side dishes (Banchan) like rolled omelets (Gyeran-mari). Serve with a small dish of seasoned soy sauce if guests prefer a saltier profile. Enjoy with a cup of warm barley tea (Bori-cha) to cleanse the palate.