Miyeok-guk (Seaweed and Beef Soup)
Ingredients
- 30 gwakame seaweed (dried, to be rehydrated)
- 200 gBeef shank (cut into small cubes)
- 2 pcGarlic (finely minced)
- 1 tbspSesame oil
- 2 tbspKorean soy sauce
- 1.5 LMineral water
- 1 pinchGray sea salt
Method
A clear, deep broth where the seaweed becomes supple and slippery. The beef, seared beforehand, provides a tender bite and a rich umami that balances the iodine notes.
- 1
Submerge the wakame seaweed in a large volume of cold water for 15 minutes. They will triple in size and turn bright green. Squeeze them firmly to remove all water, then chop coarsely.
- 2
In a pot, heat the sesame oil. Add the beef shank cut into small bite-sized pieces. Sauté until the meat changes color and releases its juices, without looking for an excessive crust.
- 3
Add the squeezed seaweed to the pot with the beef. Stir vigorously for 2 minutes. The sesame oil must coat every piece to fix the sea and earth aromas.
- 4
Pour in the mineral water and bring to a boil. Carefully skim off any impurities rising to the surface to keep the broth clear. Add minced garlic, lower the heat, and simmer covered. The meat should become melt-in-the-mouth tender.
- 5
Pour in the Korean soy sauce. Taste and adjust with a pinch of sea salt if necessary. The broth should be balanced between the saltiness of the soy and the natural sweetness of the seaweed.
Frequently asked questions
How do you get this dish right?
- Don't skip sautéing the seaweed in sesame oil; it prevents the broth from tasting like plain water.
- If you have time, let the soup sit for an hour and reheat it; the broth will be even deeper.
How long does this dish keep?
Keep refrigerated for up to 3 days. The flavor often improves the next day.
