Miyukguk: Korean Seaweed Soup with Beef
Ingredients
- 30 gwakame seaweed (dried)
- 200 gBeef rib roast (thinly sliced)
- 2 pcGarlic (minced)
- 2 tbspSesame oil
- 3 tbspKorean soy sauce
- 1.5 LMineral water
- 1 pinchGray sea salt
Method
A clear, deep broth where silky seaweed meets tender beef. Toasted sesame oil provides a nutty backbone that binds the umami flavors together.
- 1
Place dried seaweed in a large bowl of cold water. Let soak for 15 minutes until doubled in size and supple. Rinse, squeeze out excess water, and roughly chop.
- 2
In a pot, heat sesame oil. Add thinly sliced beef and minced garlic. Sauté until the meat is browned and the garlic is fragrant.
- 3
Add the seaweed to the pot. Stir vigorously for 2 minutes so the fibers absorb the meat fats and sesame oil.
- 4
Pour in water and soy sauce. Bring to a boil, then reduce heat. Simmer covered. The broth is ready when it becomes slightly cloudy and the seaweed is very tender.
- 5
Taste the broth. Adjust with a pinch of salt if necessary. The soup should have a marine flavor balanced by the saltiness of the soy sauce.
Frequently asked questions
How do you get this dish right?
- Don't skip sautéing the seaweed in oil; that's where the flavor develops.
- If you have dashi broth on hand, use it instead of water for an even more intense result.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors often improve the next day.
