Miyukguk: Korean Seaweed Soup with Beef

A clear, deep broth where silky seaweed meets tender beef. Toasted sesame oil provides a nutty backbone that binds the umami flavors together.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 178
• Protein: 15 g
• Carbs: 2 g
• Fat: 13 g

Ingredients

• 30 g wakame seaweed ( dried )
• 200 g Beef rib roast ( thinly sliced )
• 2 piece Garlic ( minced )
• 2 tbsp Sesame oil
• 3 tbsp Korean soy sauce
• 1.5 L Mineral water
• 1 pinch Gray sea salt optional

Instructions

1. Rehydrating seaweed

   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. Searing the beef

   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. Sautéing seaweed

   Add the seaweed to the pot. Stir vigorously for 2 minutes so the fibers absorb the meat fats and sesame oil.

4. Simmering the broth

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Flavors often improve the next day.