Beef Miyeok Guk Recipe
75 minBase: 2 servings
Ingredients
Main ingredients
- Dried miyeok seaweed12 g
- Beef brisket for soup150 g
Seasonings
- Toasted sesame oil2 tsp
- Minced garlic1 tsp
- Korean soup soy sauce2 tsp
- Salt0.5 tsp
- Water for the soup1,100 ml
Ingredient preparation notes
- Dried miyeok seaweed
Dry weight before soaking. Use miyeok, also called wakame, not gim/nori or kelp.
- Beef brisket for soup
Cut across the grain into small pieces about 3 mm thick. Frozen meat requires additional thawing time.
- Korean soup soy sauce
If using regular soy sauce, start with 1 teaspoon and finish seasoning with salt.
- Salt
Add gradually at the end, up to the listed amount.
- Water for the soup
Excludes the discarded seaweed soaking water.
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Heavy saucepan and lid
- Strainer
- Ladle and cooking spoon
- Food thermometer
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 25 min · Cook 50 min
Method
The instructions below are for 2 servings.
Soak the seaweed for about 20 minutes
Cover 12 g dried miyeok generously with cold water and soak for about 20 minutes, until soft. Follow a shorter soaking time if specified on the package. Discard the water, rinse lightly, squeeze out excess moisture, and cut into 3–4 cm lengths. Do not use the soaking water as broth.
Slice beef thinly
Cut beef across the grain into pieces about 3 mm thick and 2 cm wide. Large stew-meat cubes may not become tender within the stated time. Wash the knife and board after raw-meat preparation, and have the garlic and seasonings ready separately.
Sauté beef and seaweed
Warm a heavy saucepan over medium heat. Add sesame oil and beef and cook for about 3 minutes. Add seaweed, garlic, and 1 teaspoon soup soy sauce. Stir for 3 more minutes to coat the seaweed. If the bottom catches, loosen it with 30 ml from the measured water.
Add water and bring to a boil
Pour in the remaining water, using 1,100 ml in total for the soup. Bring to a boil over medium-high heat, allowing about 8 minutes. Skim foam from the surface, then reduce the heat to prevent boiling over.
Simmer for 30 minutes
Partially cover and simmer gently over medium-low heat for 30 minutes. Seaweed should soften and the beef should no longer be chewy. Beef must reach at least 63°C/145°F and continue simmering for at least 3 minutes afterward. If still tough, add 100 ml hot water and cook for another 10–15 minutes.
Season in stages
Gradually add the remaining teaspoon soup soy sauce and salt, up to the listed half teaspoon. Simmer for another 3–5 minutes and taste. If concentrated or salty, add water in 50 ml increments and bring back to a simmer. Divide seaweed and beef evenly between two bowls without an additional garnish.
Make two portions of Korean seaweed soup with 12 g dried miyeok and 150 g beef. Soak, sauté, and simmer, then adjust seasoning after the beef softens.
This version sautés small beef pieces and soaked seaweed in sesame oil before simmering them in water. Dried miyeok expands substantially, so weigh it before soaking. Add soup soy sauce in stages and finish with salt to keep the broth from becoming overly dark.
A LITTLE KITCHEN WISDOM
Little details that help
Weigh before soaking
The 12 g quantity is the dry weight. Different seaweed products expand by different amounts, so a cup or soaked volume is not a reliable substitute. Start with a scale and follow the package soaking directions.
Give thinly sliced beef time
A fast boil cannot instantly tenderize thick brisket. Slice across the grain, keep the simmer gentle, and allow extra time if necessary. Replace evaporated liquid with hot water and finish seasoning afterward.
Storing leftovers
Divide soup into shallow containers and refrigerate at 4°C/40°F or below within 2 hours, or within 1 hour above 32°C/90°F. Use within 3 days. Do not leave the full pot on the counter to cool. Reheat only the portion needed, stirring as it simmers, until the beef also reaches 74°C/165°F.
Common questions
Can I use regular soy sauce instead of soup soy sauce?
Yes, but it can darken the broth more. Start with 1 teaspoon in total and use salt for the remaining seasoning. This recipe does not add fish sauce or seafood stock.
Why has the soup become too thick?
There may be too much soaked seaweed or too much evaporation. Add water in 50–100 ml increments, return to a simmer, and then taste. Adding extra soy sauce before replacing water can make the finished soup too salty.
