Miyeok-guk
미역국
A clean, nourishing seaweed soup with tender beef. Traditionally served on birthdays and to new mothers.
Serves 4
Prep 25 min
Cook 30 min
Ingredients
- 1 ounce dried miyeok (sea mustard seaweed), about 1 cup
- 1/2 lb beef brisket or shank, cut into bite-size pieces
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 6 cups water
- 1/2 teaspoon salt, or to taste
Steps
Step 1. Soak the miyeok in cold water for 20 minutes, until it expands. Drain, squeeze out the water, and cut into shorter lengths.
Step 2. Heat the sesame oil in a pot over medium heat. Add the beef and garlic and cook for 3 to 4 minutes, until the beef is no longer pink.
Step 3. Add the miyeok and cook for 3 minutes, then stir in the soy sauce and cook for 1 minute more.
Step 4. Pour in the water and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, until the beef is very tender and the broth is milky.
Step 5. Season with the salt to taste and serve hot with rice.
Where this recipe comes from
Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.