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Miyeokguk (Korean Seaweed Soup)

Traditional Korean seaweed soup in a beef broth
Prep Time10 minutes
Cook Time1 hour
Resting Time40 minutes
Course: Breakfast, dinner, Lunch
Cuisine: Korean
Keyword: korean soup, korean traditional recipe, miyeokguk, miyukgook, seaweed soup
Servings: 4

Ingredients

  • 300 g Sirloin steak
  • 300 g Dried seaweed Miyeok
  • 3 tsp Soy sauce
  • 3 cloves Garlic Minced
  • 1/2 tsp Salt
  • 6 cups Water

Instructions

  • Soak seaweed in a large bowl of cold water. Submerge steak in a separate bowl of cold water. Let sit for 40 minutes
  • Drain beef and place in a large pot with 6 cups water. Boil on high heat for 40 minutes, skimming the broth of foam. Turn off heat. Remove beef from broth and set aside until cooled enough to handle. Shred beef into small pieces by hand. Season with minced garlic and soy sauce.
  • Drain seaweed and cut into small bite size pieces (I used scissors.) Add shredded beef and seaweed back into broth pot, cover and boil over high heat for about 20-30 minutes. Season to taste with salt. Serve hot with a bowl of rice!