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Miyeok Guk (Korean Seaweed Soup)
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Miyeok Guk (Korean Seaweed Soup)

55 minServes 6Nutri-Score B€€
from @jujumaoo62 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef brisket (cubed)Meat750 g
  • Korean dried seaweed (miyeok) (rehydrated in cold water, drained and roughly chopped)Pantry30 g
  • sesame oilPantry45 ml
  • beef stock or bone broth (or water for a lighter soup)Pantry1.5 litres
  • beef dasida powder (or to taste)Pantry30 g
  • Korean fish saucePantry30 ml
  • Korean soy saucePantry15 ml
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices2 g
  • garlic (minced)Produce12 pieces

per serving

Nutrition

304kcal

Carbs
3 g
Proteins
24 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • Colander

step by step

Method

  1. Rehydrate the seaweed

    • Soak the dried seaweed in cold water until soft and rehydrated.
    • Drain well and roughly chop.
    Step 1

  2. Brown the beef

    • Heat the sesame oil in a pot.
    • Sauté the cubed beef brisket until nicely browned.
    Step 2

  3. Add the seaweed

    • Add the chopped seaweed to the pot with the beef and stir to combine.
    Step 3

  4. Simmer the soup

    • Pour in the beef stock or bone broth.
    • Add the dasida powder, fish sauce, soy sauce, salt and pepper.
    • Bring to a gentle simmer.
    Step 4

  5. Cook until tender

    • Simmer gently until the beef is tender, skimming if needed.
    Step 5

  6. Finish with garlic

    • Turn off the heat, stir in the minced garlic and let the residual heat cook it through.
    • Taste and adjust the seasoning.
    Step 6

  7. Serve

    • Ladle the soup into bowls and serve hot.
    Step 7
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