Recipe
Beef Seaweed Soup
Inspired by Hoyoon Kim Watch original video
This recipe from Hoyoon Kim is my favorite way to make seaweed soup (miyeokguk, 미역국). It has the deep flavor you might expect from a nice restaurant. The biggest differences from more common recipes are that the beef isn't stir-fried first, and minced garlic is optional.
About the dish
Seaweed Soup
미역국
Category: Soup
Miyeokguk is a Korean seaweed soup made with miyeok (or wakame in Japanese), and is commonly prepared with beef. It's typically associated with birthdays, when people often make it for their loved ones. It's also closely associated with postpartum meals. There are plenty of funny stories about new mothers growing …
Ingredients
Serves 2
- 1 oz dried seaweed Also called miyeok or wakame
- 10 1/2 oz beef
- 1/2 onion
- 2 tbsp tuna fish sauce
- 3 1/2 tbsp rice cooking wine Chengju
- 1 1/3 tbsp soy sauce
- 1 1/3 tsp salt
- 1/2 tbsp minced garlic Optional
- 1/2 tbsp sesame oil
- 10 cups water