Korean Seaweed and Beef Soup Miyeok Guk Recipe
Miyeok guk is a delicate seaweed and beef soup that in Korea is traditionally eaten by women after childbirth, and by everyone on their birthday. You can compare it to a very light broth with the addition of sea vegetables. The flavor is mild, slightly oceanic, and surprisingly soothing – perfect when you need something simple and nourishing.
This classic Korean soup is deeply rooted in everyday life and family traditions: it is served to new mothers for its nourishing qualities and eaten on birthdays as a symbol of care and gratitude. Despite its simple ingredients, the combination of beef, sesame oil, and seaweed creates a clean, comforting flavor that feels both light and satisfying.
Chef's tips
Do not skip the step of marinating the beef with soy sauce and garlic – it builds the base flavor of the broth. Be careful not to add too much seaweed; it expands a lot during soaking and cooking, so a small amount goes a long way. Adjust the salt at the very end, because soy sauce is already salty and the flavor intensifies as the soup simmers.
How to serve
Serve miyeok guk with steamed white rice and a few banchan (Korean side dishes), such as kimchi, pickled cucumbers, or lightly seasoned spinach. For a more filling meal, add a soft-boiled egg on the side or a small plate of grilled fish or pan-fried tofu.
Ingredients
- dried miyeok seaweed dried brown seaweed; it expands a lot in volume after soaking - 15 g
- beef lean, e.g. roast beef or shoulder, cut into thin strips - 150 g
- garlic finely chopped - 3 cloves
- soy sauce preferably light - 2 tablespoon
- sesame oil - 1.5 tablespoon
- water for the soup - 1.5 l
- salt to taste - 0.5 teaspoon
- black pepper to taste - 0.25 teaspoon
Preparation
- Place the dried seaweed in a bowl and cover with plenty of cold water. Set aside for 15–20 minutes until it swells significantly and softens.
- Drain the soaked seaweed in a colander, rinse with fresh water, and squeeze out the excess liquid with your hand. Cut it into shorter pieces with a knife, about 4–5 cm long.
- If the beef pieces are large, cut them into thin strips. In a small bowl, mix the meat with 1 tablespoon of soy sauce and half of the chopped garlic, then set aside for 10 minutes.
- Heat the sesame oil in a large pot over medium heat. Add the beef and fry for 3–4 minutes, stirring, until the meat turns brown.
- Add the seaweed and the remaining garlic to the pot. Fry together for 2–3 minutes, stirring, until the seaweed softens slightly and is coated with the oil.
- Pour the water into the pot, bring to a boil, then reduce the heat to low and cook, covered, for 20–25 minutes.
- Season the soup with the remaining soy sauce, salt, and pepper. Taste and, if needed, add more soy sauce or water if the flavor is too intense.
- Serve the soup hot, ideally with a small bowl of rice on the side.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj delikatnie, nie doprowadzając do gwałtownego wrzenia, żeby wodorosty nie rozgotowały się za bardzo.
