Ingredients
- 1/2 lb beef chuck, thinly sliced
- 1/2 cup dried miyeok (Korean seaweed)
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon Three Crabs brand fish sauce
First, Rehydrate the Seaweed
This is the most important prep step. Place the dried miyeok in a large bowl and cover it with cold water. Let it soak for ~10-15 minutes.
The seaweed will expand significantly and turn a vibrant green color. Once it’s fully rehydrated and soft, drain it and gently squeeze out any excess water. If the seaweed pieces are very long, you can cut them into bite-sized lengths with kitchen shears.
Next, Sauté the Beef and Seaweed
In a medium pot or Dutch oven, heat the toasted sesame oil over medium heat. Add the sliced beef and sprinkle it with the sea salt. Sauté for ~2-3 minutes, until the beef is lightly browned on all sides.
Add the rehydrated miyeok and the minced garlic to the pot. Continue to sauté for another 2-3 minutes, stirring everything together until the garlic is fragrant.
Finally, Simmer the Soup
Pour the beef broth into the pot and add the fish sauce. Bring the soup to a boil over medium-high heat.
Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes. This gives the beef time to become tender and allows the flavors to meld together. The soup is ready when the beef is tender and the broth has a slightly milky appearance. Serve hot with a side of steamed rice.
Miyeok Guk (Korean Seaweed Soup)
Ingredients
- 1/2 lb beef chuck thinly sliced
- 1/2 cup dried miyeok Korean seaweed
- 4 cups beef broth
- 2 cloves garlic minced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon Three Crabs brand fish sauce
Instructions
- Soak dried miyeok in cold water for 10-15 minutes until fully rehydrated and bright green.
- Drain seaweed and squeeze out excess water. Cut into bite-sized pieces if needed.
- Heat sesame oil in pot over medium heat.
- Add sliced beef and salt, sauté 2-3 minutes until lightly browned.
- Add seaweed and minced garlic, sauté additional 2-3 minutes until fragrant.
- Pour in beef broth and fish sauce, bring to boil.
- Reduce heat to low, cover and simmer 20 minutes until beef is tender.
