Miyeokguk is Korean seaweed soup. This version combines dried miyeok, sliced beef, sesame oil, garlic, and soy sauce. Start by soaking and rinsing the seaweed, then cook it with the beef before adding the soup liquid.
Before You Start
Check the dried seaweed package for preparation instructions and leave room for it to expand. The ingredient amounts and approximate timings below come from the existing recipe. No owner cooking log was supplied, so the soaked volume, serving yield, and timings have not been independently verified for this batch.
Ingredients
- 1 oz dried miyeok (Korean seaweed)
- 8 cups water or beef stock
- 8 oz beef brisket or chuck, thinly sliced
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- Salt to taste
- 2 green onions, chopped
- 1 tablespoon fish sauce, optional
- White pepper to taste
- Cooked rice for serving
Cooking Method
- Soak and prepare the seaweed: Soak the dried miyeok in cold water until pliable, following the package instructions. The existing recipe suggests about 30 minutes. Drain, rinse thoroughly, gently squeeze out excess water, and cut long strands into bite-sized pieces.
- Cook the beef and garlic: Heat the sesame oil in a large pot over medium heat. Add the sliced beef and cook until browned; the existing recipe suggests 2–3 minutes. Add the minced garlic and stir for about 30 seconds until fragrant.
- Add the seaweed: Add the prepared seaweed to the beef and stir-fry for 2–3 minutes. Add the soy sauce and mix well.
- Simmer the soup: Add 8 cups of water or beef stock, bring to a boil, and reduce to medium-low heat. Simmer until the seaweed is tender and the beef is cooked through; the existing recipe suggests 15–20 minutes. Add the optional fish sauce, then season with salt and white pepper to taste.
- Serve: Ladle the soup into bowls, garnish with chopped green onions, and serve with cooked rice.
Texture and Seasoning
Check the seaweed texture before finishing the soup. If the strands remain firm, continue simmering and check again. Taste before adding salt: soy sauce, fish sauce, and prepared stock can all contribute seasoning. Water and beef stock are alternatives in the existing recipe; choose the liquid before adjusting the final seasoning.
Recipe Notes and Limits
This edit preserves the existing ingredient amounts and cooking sequence while removing unsupported personal stories and health claims. The previous dry-to-soaked volume estimate is omitted because no preparation record supports it. This page does not claim a tested yield, tasting result, or nutrition figures.
Plan the Meal
Prepare the seaweed before starting the beef, and keep the rice ready for serving. For pantry planning, see the Korean cooking guide for beginners. Compare other soup bases in kongnamul gukbap, Korean bean sprout soup with rice, and doenjang jjigae, soybean paste stew.
