Miyeok-guk (Seaweed and Beef Soup)

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.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 133
• Protein: 11 g
• Carbs: 2 g
• Fat: 8 g

Ingredients

• 30 g wakame seaweed ( dried, to be rehydrated )
• 200 g Beef shank ( cut into small cubes )
• 2 piece Garlic ( finely minced )
• 1 tbsp Sesame oil
• 2 tbsp Korean soy sauce
• 1.5 L Mineral water
• 1 pinch Gray sea salt optional

Instructions

1. Rehydrating seaweed

   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. Searing the beef

   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. Sautéing seaweed

   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. Slow simmering

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days. The flavor often improves the next day.