Miyeok-guk (beef and seaweed birthday soup)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 350 minEasy
In Korea, miyeok-guk is the soup you eat on your birthday, and the one new mothers are given to recover after giving birth. It is mild and deeply savoury: soft sea mustard seaweed simmered with beef in sesame oil until the broth turns slightly milky. Dried seaweed swells to many times its size, so a small handful is plenty. Rinse it well after soaking to remove any grit. Do not rush the simmer; the longer it cooks, the richer the broth. For a lighter version, swap the beef for mussels or mushrooms.
Ingredients
- Dried miyeok (sea mustard seaweed)20 g
- Beef brisket or stewing beef, thinly sliced150 g
- Sesame oil1 tbsp
- Soup soy sauce (gukganjang) or light soy sauce1.5 tbsp
- Garlic, minced1 tsp
- Water1.2 litres
- Salt and black pepperto taste
Steps
- Soak the seaweed in plenty of cold water for 20–30 minutes. Rinse it two or three times, squeeze out the water and cut it into bite-size pieces.
- Mix the beef with 1/2 tbsp soup soy sauce and the garlic.
- Heat the sesame oil in a pot over medium heat and stir-fry the beef for 2 minutes until it is no longer red.
- Add the seaweed and the rest of the soup soy sauce and stir-fry for 2–3 minutes.
- Pour in the water, bring to the boil and skim off any foam. Cover and simmer over medium-low heat for 25–30 minutes.
- Season with salt and pepper and serve hot with rice.
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About the author
Mukkidex Kitchen Official
@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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