Miyeok Guk Beef Seaweed Soup Recipes

KOREAN-STYLE SEAWEED SOUP

Steps:

• Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
• Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

MIYEOK GUK (BEEF SEAWEED SOUP)

Steps:

• Soak the dried miyeok per package instructions (usually 10 to 20 min) or until miyeok turns soft and plump. Rinse twice. Drain well, and cut into bite sizes.
• Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
• Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
• Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
• Add 10 cups of water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.

GRACE HSUI

Steps:

• Take your brisket and place it into a pot. Fill the pot up with water and bring it to a boil. Throw out the water, rinse the pot, and fill with water until the beef is just covered. Bring it back up to a boil, and lower the flame to simmer. Cover the pot and let the contents cook for an hour.
• While the beef is cooking, soak the seaweed in a bowl of cold water. Once hydrated, massage the seaweed for 5 minutes. Drain, rinse, and then set it aside.
• Fish out the beef and cut to edible size pieces. Pour the beef broth into a bowl. Place the hydrated seaweed into the pot and add the sesame oil and garlic. Bring the pot to a medium flame and sauté for about 10-15 minutes. Add about a ½-cup of the beef broth to help cook the seaweed.
• When the seaweed has softened a bit, add the can of baby clams and the liquid from the can. Pour the 1L of water and sliced brisket into the pot and give it a gentle stir.
• Turn the flame up to high and bring the soup to a boil. Let the soup cook for 3-5 minutes. Turn off the flame, add the soy sauce, stir, and serve into bowls.
• Enjoy eating your seaweed soup with a bowl of rice and some delicious side dishes!

MIYEOK GUK (SEAWEED SOUP)

Steps:

• Soak the dried miyeok in about 5 C of cold water for about 30-40 min until they are fully soft and rehydrated.
• Drain the water from the miyeok and cut a few times with scissors so the pieces are not too long.
• Heat sesame oil in a pot on medium high heat. Add miyeok and stir fry in sesame oil for 3-5 min.
• Add 7 C of water to pot and add salt and Korean soy sauce. Stir the soup and bring to boil. Once it starts to boil, lower the heat to medium and let it cook for good 20-30 min. Make sure you taste the soup to see if it's salty enough. Add more salt or soy sauce to taste. The longer you cook the better so you can let is simmer even longer. Add more water if you are going to cook for a longer period.

MIYEOKGUK (KOREAN SEAWEED SOUP)

Steps:

• Soak seaweed in a large bowl of cold water. Submerge steak in a separate bowl of cold water. Let sit for 40 minutes
• Drain beef and place in a large pot with 6 cups water. Boil on high heat for 40 minutes, skimming the broth of foam. Turn off heat. Remove beef from broth and set aside until cooled enough to handle. Shred beef into small pieces by hand. Season with minced garlic and soy sauce.
• Drain seaweed and cut into small bite size pieces (I used scissors.) Add shredded beef and seaweed back into broth pot, cover and boil over high heat for about 20-30 minutes. Season to taste with salt. Serve hot with a bowl of rice!

MIYEOK GUK - SEAWEED SOUP

Steps:

• Place your miyeok into a large bowl of cold water and let it sit for 30 minutes. It will expand and soak up a lot of the water as it reconstitutes.
• Cut your beef into small pieces, and smash and chop your garlic. Set aside.
• Drain your seaweed and squeeze out some of the excess water. Then cut it up into bite-sized pieces (it's ok if there's still a few bigger bites in there.)
• In a large pan, turn the heat up to medium high and add oil followed by beef.
• Cook for about 1 minute, and as the meat browns add in the miyeok and garlic.
• Mix and sauté for another 2-3 minutes, then add in the water, soy sauce and fish sauce.
• Bring to a boil and reduce heat to medium low.
• Cook for 30-35 minutes, then remove from heat and add sesame oil.
• Serve with rice and kimchi.