Miyeok Guk (Korean Seaweed Soup)
Miyeok guk is an umami-rich Korean seaweed soup made with beef or seafood, traditionally enjoyed on birthdays and for postnatal recovery.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb beef or pork ( or omit to make it vegan)
- 10 g miyeok ((edible dried seaweed))
- 1/2 tsp sea salt
- 1/2 tsp fish sauce (or soup soy sauce)
- 1 tsp sesame oil
- 2 garlic cloves
- 3 anchovy tablets (or anchovy or beef broth)
- 4 cups hot water
Instructions
- 1
To make the anchovy stock, combine 3 anchovy tablets with 4 cups of hot water and let it sit to dissolve. *You can also make your own anchovy stock from scratch.
- 2
Soak the miyeok (dried seaweed) in warm water for 10-15 minutes or until soft, then rinse a few times and squeeze out all the water. Cut into bite-sized pieces if your miyeok is really long. *Careful not to soak for too long. Miyeok loses it's flavor the longer it is soaked.
- 3
Over medium-low heat, add the beef (or pork) to a non-stick pot and sprinkle salt all over. Sauté the beef until it is no longer red on the outside. *You should not need to use any oil to sauté the beef, unless you are using very lean beef. If you're using a stainless steel pot then it might stick a little at first.
- 4
Increase the heat to medium then add the miyeok, garlic, and sesame oil.
- 5
Sauté for 2-3 minutes.
- 6
Add the anchovy stock.
- 7
Add fish sauce to taste- for me 1/2 tsp is good enough.
- 8
Bring to a boil, then reduce the heat to a simmer and cover for 20 minutes.
- 9
After 20-30 minutes the beef should be very tender and the soup will have a slightly milky appearance. Serve with rice and kimchi :)