Korean Seaweed Soup (Miyeokguk) with Beef
An easy and authentic Korean seaweed beef soup with six ingredients only.
Equipment
- 1 Wok any pot works too
- 1 Spatula
Ingredients
- 4 tablespoons Sesame Oil
- 17 grams Garlic 5 cloves of garlic
- 220 grams Beef stripes beef cubes or flanks work too
- 20 grams Korean seaweed pre-rinsed in water
- 1 litre Water
- 2 tablespoons Soy sauce
Instructions
- Rinse the seaweed once and fill it with water.
- Mince 4 cloves of garlic.
- Set aside beef stripes.
- Start the stove gas on high heat.
- Immediately add sesame oil.
- Sauté the garlic for one minute and reduce heat if the wok gets too smoky.
- Add beef stripes and sauté.
- Add 1 tbsp of sesame oil (optional).
- Add 2 tbsp of light soy sauce.
- Add the soaked seaweed without water.
- Stir fry seaweed, beef and garlic together.
- Add water to boil.
- Once the soup simmers, taste test and add any final condiments if required.
- Serve it in a bowl and enjoy it with rice.
Notes
- For an easier measurement, add garlic right after the oil. Start to sauté once the garlic starts to bubble.
- Feel free to add more or less black pepper. If you are not sure about it, add a dash of black pepper, stir and taste to achieve the preferred flavour.
- If you don't have a way to measure water, don't worry. Add water till it covers the beef and seaweed. There's no hard rules on this as you could add more water if the soup is too heavy flavoured for you.