Soups & Stewsbonappetit4.7
Korean Seaweed Soup (Miyeokguk)
Traditionally eaten after giving birth or enjoyed as a celebratory birthday meal, Miyeokguk is a nourishing Korean seaweed soup great for any chilly day.
👥 4 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Place 1 oz. dried miyeok (seaweed) in a large bowl; pour in cold water to cover. Let sit ⏱️ 15 minutes. Drain in a fine-mesh sieve. Using kitchen shears, cut seaweed into 1" pieces. (You should have 2½–3 cups.)
. dried miyeok (seaweed)1 oz
2
Heat 2 tsp. toasted sesame oil in a large Dutch oven or other heavy pot over medium. Cook 5 garlic cloves, finely chopped, stirring occasionally, until fragrant, about ⏱️ 30 seconds. Add 8 oz. beef stew meat, cut into ½" pieces; season with kosher salt and freshly ground pepper. Cook, undisturbed, until beef is golden brown underneath, about ⏱️ 1 minute. Add seaweed and cook, stirring, ⏱️ 1 minute; this is a good time to snip seaweed further, directly in the pot, if desired.
. toasted sesame oil2 tsp. beef stew meat, cut into ½" pieces8 ozFreshly ground pepper
3
Pour in 9 cups water and bring to a boil, skimming any foam from surface as needed. Reduce heat, partially cover, and simmer soup, stirring occasionally, until seaweed is soft, beef is tender, and broth looks milky, 20–⏱️ 25 minutes.
4
Stir in 2 Tbsp. plus 1 tsp. soy sauce and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Taste soup and season with more soy sauce and/or salt if needed.
. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
5
Divide soup among bowls and serve with steamed rice.
Steamed rice (for serving)
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