Miyeokguk (Korean Seaweed Soup)
About 1h 25mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Miyeokguk (Korean Seaweed Soup)
About 1h 25mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Submerge the seaweed in a pot of water and let soak for 30 minutes to rehydrate.
- 2Rinse the seaweed twice by gently agitating it in the water, drain, and press to extract excess water.
- 3Arrange the seaweed in a mound on a cutting board and cut crosswise into 2-inch lengths, rotating and cutting again to achieve uniform pieces.
- 4In a pot, coat and toss the seaweed with sesame oil, 1 tablespoon fish sauce, 1 teaspoon Dasida beef stock powder, and minced garlic.
- 5Add 1/2 cup beef broth to the pot and cook over medium-high heat, stirring constantly, until most of the liquid is absorbed. Repeat the process with another 1/2 cup beef broth.
- 6Stir in the remaining fish sauce, remaining Dasida beef stock powder, and 6 cups of beef broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for 25 minutes.
- 7Add the remaining 3 cups broth, remaining Dasida beef stock powder, salt, and shredded beef. Bring to a boil, skimming off any fat from the surface, then simmer covered for 10 minutes.
Ingredients
- 1 oz miyeok (dried seaweed) strips
- 1 tbsp toasted sesame oil
- 2 tbsp fish sauce
- 2 1/4 tsp Dasida beef stock powder
- 1 tbsp minced garlic
- 10 cups beef broth
- 3 cups shredded beef
- 1/2 tsp fine salt
Equipment
large potcolandercutting boardknifetongsladleskimmer spoon
Tips
- Serving with a side of kimchi and rice makes this a complete meal.
- The soup tastes even better the next day.
