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Miyeok Guk (Korean Seaweed Soup)

prep time:15 minutes
cook time:30 minutes
total time:45 minutes
Miyeok guk is the birthday soup in Korea - it's light but deeply savory from sautéing the beef and rehydrated seaweed in sesame oil before adding broth. The seaweed expands like crazy when you soak it, and that initial sauté step is what builds all the flavor in just 30 minutes.
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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.

Notes

Serve hot with steamed rice. Broth should have slightly milky appearance when done.