Miyeokguk (Korean Seaweed Soup)

A traditional Korean seaweed soup made with beef broth and shredded beef, enhanced with umami flavors through incremental seasoning.

By @ahnestkitchen

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 ounce miyeok (dried seaweed) strips
• 0 water
• 1 ounce miyeok (dried seaweed) strips
• 1 tablespoon toasted sesame oil
• 1 tablespoon fish sauce
• 1 teaspoon Dasida beef stock powder
• 1 tablespoon minced garlic
• 0.5 cup beef broth
• 0.5 cup beef broth
• 1 tablespoon fish sauce
• 1 teaspoon Dasida beef stock powder
• 6 cups broth
• 3 cups broth
• 0.25 teaspoon Dasida beef stock powder
• 0.5 teaspoon fine salt
• 3 cups shredded beef

Instructions

1. Submerge the seaweed in water in a large, wide pot and let soak for about 30 minutes to rehydrate. Drain and rinse the seaweed in a colander, gently pressing to extract the excess water.
2. Untangle the seaweed and arrange in a single straight mound on the cutting board. Cut the seaweed crosswise into 2-inch lengths, then rotate and cut crosswise 2 or 3 times to achieve rough 2-inch pieces.
3. Toss the seaweed with the sesame oil in the now-empty pot. Stir in 1 tablespoon fish sauce, 1 teaspoon Dasida powder, and the garlic until well combined. Add 1/2 cup beef broth and cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed, 5 to 7 minutes.
4. Stir in an additional 1/2 cup beef broth and cook, stirring constantly, until most of the liquid has been absorbed, 5 to 7 minutes.
5. Stir in the remaining 1 tablespoon fish sauce, 1 teaspoon Dasida powder, and 6 cups broth and bring to a boil. Reduce the heat to a simmer, cover, and cook for 25 minutes.
6. Stir in the remaining 3 cups broth, remaining 1/4 teaspoon Dasida powder, salt, and shredded beef and bring to a boil, using a wide, shallow spoon to skim off any fat that accumulates on the surface of the soup. Reduce the heat to a simmer, cover, and cook for 10 minutes, occasionally skimming.