Miyeok-guk (Korean Seaweed Soup)
Recipe by Nate Chu · View original
🍳 1 cook · 🥄 5.0 avg
Ingredients
- 1 lb: beef brisket (sliced into thin rectangles) lb Beef brisket — sliced into thin rectangles
- 1 oz: dried seaweed (miyeok) (cut into bite-sized pieces) oz Dried seaweed — miyeok, cut into bite-sized pieces
- 2 tablespoons: soy sauce (for seasoning seaweed) tbsp Soy sauce — for seasoning seaweed
- 1 tablespoon: sesame oil tbsp Sesame oil
- 1 teaspoon: salt (divided) tsp Salt — divided
- 8 cups: water cup Water
- 1 whole: yellow onion (scored halfway) whole Onion — scored halfway
- 1 tablespoon: tuna extract tbsp Tuna extract
- 2 cloves: garlic (grated) clove Garlic — grated
- to taste: black pepper to taste Black Pepper (optional)
Steps
- 1
Soak the beef brisket in cold water to draw out excess blood for a cleaner broth.
⏱ 30 min - 2
Soak the dried seaweed in room-temperature water until fully rehydrated.
⏱ 15 min - 3
Drain, rinse, and cut the rehydrated seaweed into bite-sized pieces. Squeeze out all excess moisture.
- 4
Season the seaweed with soy sauce to build a deep flavor base.
- 5
Drain and pat the brisket dry, then slice it into thin rectangles.
- 6
In a pot over medium-high heat, sauté the sliced brisket with salt and sesame oil until the meat is browned and aromatic.
- 7
Add the seasoned seaweed to the pot and sauté it with the beef for 5 minutes to meld the flavors.
⏱ 5 min - 8
Add water and a whole scored onion to the pot. Season the broth with tuna extract and salt.
- 9
Simmer on medium-low heat for 1 hour, occasionally skimming off any impurities (foam and sediment) that rise to the surface.
⏱ 60 min - 10
Grate the garlic and add it to the pot. Bring to a boil and cook for 5 more minutes.
⏱ 5 min - 11
Discard the onion. Serve the soup hot in bowls and season each portion with black pepper to taste.