If I had to pick the ultimate Korean comfort soup, I would definitely pick this Miyeokguk or Korean seaweed soup. What? You worried it might taste too fishy? Not at all! When the seaweed is sauteed in sesame oil, it creates a wonderful flavor that even seafood haters will absolutely fall in love. Plus, the addition of sauteed beef adds depth and richness, taking this dish to a whole new level. So, set those doubts aside and give it a try. With just one sip, you’ll understand why this soup is loved as one of Korea’s best.

KOREAN SEAWEED SOUP

Ingredients:

1/2 oz (15g) dried miyeok (dried seaweed or wakame)
9 oz (250g) beef brisket (or any cut of beef)
3 cloves garlic
1 tbsp toasted sesame oil
1 tbsp Korean soup soy sauce (or regular soy sauce)
8 cups (1,920ml) water, divided
1 tbsp fish sauce (or 1/2 tbsp Korean beef stock powder)
Kosher salt, to taste

Instructions:

PREP INGREDIENTS

1. Soak the dried seaweed in cold water for 10 to 30 minutes. Drain and cut it into bite-sized pieces with a knife or scissors. (If you’re using pre-cut dried seaweed (자른미역), you can simply drain and use as is.)

2. Cut the beef into small, bite-sized pieces.

3. Finely chop the garlic cloves.

MAKE KOREAN SEAWEED SOUP

1. In a large pot, add the sesame oil and heat it over low heat. Once it gets nice and hot, add the beef and cook for 3 minutes or until no longer pink.

2. Add the seaweed, garlic, and soy sauce. Saute for 3 minutes over medium heat. (I’m using Korean soup soy sauce, which has a lighter color, to prevent the broth from getting too dark, but regular soy sauce, salt, or fish sauce also works great, so even if you don’t have Korean soup soy sauce, don’t worry about it! Everything will come out fantastic.)

3. Increase the heat to medium-high. Add 4 cups (960ml) of water, bring to a boil, and simmer for 10 minutes.

4. Remove the lid and add another 4 cups (960ml) of water and the fish sauce. Cover and simmer for 20 more minutes. (If you’re not a big fan of fish sauce, you can substitute with 1/2 tablespoon of Korean beef stock powder.)

5. Taste and add salt to taste. Serve with hot rice, kimchi, or your favorite Korean side dishes. Enjoy!

NOTES:

Just like any other soup or stew, the longer you simmer, the better it’s going to be. If you want to deepen its flavor even more, feel free to simmer a little longer, adding extra water as needed.
Korean seaweed soup can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for a few months.

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