Healthy Korean Seaweed Beef Soup

Korean Seaweed Beef Soup

When I first learned to make Korean Seaweed Beef Soup, or “Miyeokguk,” it was a rainy afternoon in Seoul. I remember my Korean grandmother bustling around the kitchen, her nimble fingers expertly handling the dried seaweed. She always said that this soup was not just food but a comforting embrace in a bowl. The process of making Korean Seaweed Beef Soup was a ritual for her, a connection to her ancestors and a way to show love for her family. She repeated the steps patiently, teaching me how to soak the seaweed, slice the beef thinly, and season the soup just right.

A Family Tradition

Korean Seaweed Beef Soup became a staple in our household, especially on birthdays and special occasions. My grandmother told me that in Korea, it’s traditional to eat this soup on your birthday as a way to honor your mother and her hardships during childbirth. I loved the rich, savory flavor of the soup and the tender beef pieces that floated alongside the seaweed. Every sip was a burst of umami, and the scent of sesame oil and garlic filled the kitchen, making it feel warm and inviting.

Perfecting the Recipe

As I grew older, I began to experiment with the recipe, adding my own twists while keeping the essence of the Korean Seaweed Beef Soup intact. I found that using beef brisket or skirt steak provided the best texture, and I learned to balance the flavors with fish sauce and sesame oil. One day, I decided to add a splash of soy sauce for a richer taste, and it quickly became a family favorite. My grandmother approved, saying it added a unique touch while still respecting the traditional flavors.

Sharing the Comfort

Now, I love to share my version of Korean Seaweed Beef Soup with friends and family. It’s a dish that brings people together, providing warmth and nourishment. The soup’s simplicity is what makes it so special – just a few ingredients, but each one plays a vital role. Whenever I make this soup, I think of my grandmother and the legacy she passed down to me. It’s more than just a meal; it’s a comforting reminder of home and the love that goes into every pot.

Chef’s Notes- Korean Seaweed Beef Soup

• Seaweed Preparation: Soak the seaweed in cold water for at least 30 minutes to ensure it rehydrates fully. This step is crucial for achieving the right texture.
• Beef Selection: Choose a cut of beef that is tender and flavorful, like brisket or skirt steak. Thinly slicing the beef helps it cook evenly and quickly.
• Garlic: Finely mince the garlic to release its full flavor into the soup. You can adjust the amount of garlic to your taste preference.
• Fish Sauce: If you’re not a fan of fish sauce, you can replace it with soy sauce. For those preferring a vegetarian version, soy sauce is a great alternative.
• Sesame Oil: Toasted sesame oil adds a deep, nutty flavor. Add it just before serving to preserve its aroma and taste.
• Additional Vegetables: Enhance the nutritional value and flavor by adding vegetables like mushrooms, spinach, or zucchini.
• Storage: The soup can be stored in the refrigerator for up to four days. When reheating, do so gently to avoid overcooking the beef and seaweed.
• Serving Suggestions: Serve the soup with a bowl of warm rice and traditional Korean side dishes such as kimchi or pickled radish for a complete meal.

Korean Seaweed Beef Soup

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Easy

Servings

4

bowls

Prep time

15

minutes

Cooking time

1

hour 

Calories

250

kcal

Total time

1

hour 

15

minutes

Dive into the rich flavors of Korean cuisine with this delightful Seaweed Beef Soup! Packed with nutrients and bursting with umami, this traditional dish is a staple for birthdays and postpartum recovery. It’s a heartwarming bowl of goodness that will transport you straight to the heart of Korea. Perfect for any day you crave something healthy and comforting!

Ingredients

• Seaweed Preparation

• 1/2 ounce dried seaweed (miyeok) soaked in cold water for 30 minutes

• Soup Base

• 8 cups water

• Beef

• 1 pound beef brisket or skirt steak thinly sliced into small pieces

• Seasoning

• 4 garlic cloves finely minced

• 1 tablespoon fish sauce (or substitute with salt and soy sauce to taste)

• 2 teaspoons toasted sesame oil

• Alternative Ingredients:

• Seaweed: Substitute with wakame if miyeok is unavailable.

• Beef: Use chicken breast or tofu for a different protein option.

• Fish Sauce: Replace with soy sauce for a vegetarian version.

• Sesame Oil: Olive oil can be used as an alternative.

• Alternative Ingredients:

• Seaweed: Substitute with wakame if miyeok is unavailable.

• Beef: Use chicken breast or tofu for a different protein option.

• Fish Sauce: Replace with soy sauce for a vegetarian version.

• Sesame Oil: Olive oil can be used as an alternative.

Directions

• Prepare Seaweed – Rinse and drain the soaked seaweed thoroughly. Squeeze out any excess water and cut into bite-sized pieces.
• Start the Soup – In a large pot, combine the seaweed and 8 cups of water. Cover and bring to a boil over high heat for about 10-12 minutes.
• Add Beef – Reduce the heat to medium and add the sliced beef to the pot. Cover and let it cook for 40 minutes until the beef is tender.
• Season the Soup – Stir in the minced garlic and fish sauce (or salt and soy sauce). Continue cooking for another 10 minutes to let the flavors meld.
• Finish with Sesame Oil – Drizzle the toasted sesame oil into the soup just before serving. Ladle the soup into bowls and enjoy with warm rice and Korean side dishes like kimchi.

Equipment

• Chef’s Knife
• Cutting Board
• large pot
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 600mg
• Potassium: 400mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 0g
• Protein: 20g
• Vitamin A: 10IU
• Vitamin C: 5mg
• Calcium: 8mg
• Iron: 15mg

FAQ- Korean Seaweed Beef Soup

Can I use fresh seaweed instead of dried seaweed?

Yes, you can use fresh seaweed, but the texture and flavor might differ slightly. Fresh seaweed doesn’t require soaking, so you can add it directly to the soup.

What can I use instead of beef brisket?

You can use chicken breast, tofu, or even pork for a different protein option. Adjust the cooking time accordingly to ensure the meat or tofu is cooked through.

Is there a vegetarian version of this soup?

Yes, substitute the beef with tofu and replace the fish sauce with soy sauce. This will make the soup vegetarian-friendly.

Can I add other seasonings to this soup?

Absolutely! You can add a splash of soy sauce, a dash of pepper, or even a bit of Korean red pepper flakes (gochugaru) for extra flavor.

How can I make the soup richer in flavor?

To deepen the flavor, you can add a bit of soy sauce, more garlic, or even a small amount of beef broth. Additionally, simmering the soup for a longer period allows the flavors to meld together better.