Korean Seaweed Soup (Miyeokguk)
Miyeokguk, or seaweed soup, holds spacious significance in Korean custom. Fresh mothers comprise it after handing over their babiesbecause it’s heralded for its dietary price and purported skill to expand breast milk production. It’s also the soup one will expertise every one year on their birthday (and, truly, any assorted time they’re in the temper
Miyeokguk, or seaweed soup, holds spacious significance in Korean custom. Fresh mothers comprise it after handing over their babiesbecause it’s heralded for its dietary price and purported skill to expand breast milk production. It’s also the soup one will expertise every one year on their birthday (and, truly, any assorted time they’re in the temper for it).
Miyeokguk comes in conjunction with out allege, with dazzling about a formulation. Take care to buy the correct dried seaweed, as miyeok is assorted from assorted forms, admire wakame or hijiki. Miyeok is supplied in long lengths that you just may possibly doubtless doubtless furthermore atomize apart with your hands sooner than rehydrating in cold water. The seaweed will magnify, so having kitchen shears nearby is a should always to gash it into bite-measurement items. Excellent a bit of beef—chuck, brisket, and even floor—types the negative of miyeokguk, providing a spine to the in every other case gentle and briny soup. (In some aspects of Korea, yow will discover miyeokguk made with clams or mussels.) Prepared in about Half-hour, the accomplished soup will comprise to be neutral a tiny milky in colour, admire a correct rooster inventory.
In this recipe, I demand long-established soy sauce, however if low-sodium is all you comprise, put together to make enlighten of a bit more. In Korean cooking, there is a product known as I’m sorryor soup soy sauce, that is lighter in colour and viscosity, however saltier in style. Gukganjang is what’s historically feeble for miyeokguk, and likewise you ought to restful give it a are trying ought to you comprise catch entry to to an H Mart or assorted Korean or Asian grocer. And ought to you comprise any leftovers, know that miyeokguk freezes successfully.
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Components
4–6 servings
1
oz. dried miyeok (seaweed)
2
tsp. toasted sesame oil
5
garlic cloves, finely chopped
8
oz. beef stew meat, gash into ½” items
2
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
Freshly floor pepper
2
Tbsp. plus 1 tsp. (or more) soy sauce
Steamed rice (for serving)
Preparation
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Step 1
Space 1 oz. dried miyeok (seaweed) in a huge bowl; pour in cold water to duvet. Let take a seat Quarter-hour. Drain in a sexy-mesh sieve. The enlighten of kitchen shears, gash seaweed into 1″ items. (Which you may possibly like to comprise 2½–3 cups.)
Step 2
Warmth 2 tsp. toasted sesame oil in a huge Dutch oven or assorted heavy pot over medium. Cook 5 garlic cloves, finely choppedstirring every at times, until aromatic, about 30 seconds. Add 8 oz. beef stew meat, gash into ½” items; season with kosher salt and freshly floor pepper. Cook, undisturbed, until beef is golden brown below, about 1 minute. Add seaweed and put together dinner, stirring, 1 minute; right here’s a correct time to snip seaweed additional, without lengthen in the pot, if desired.
Step 3
Pour in 9 cups water and bring to a boil, skimming any foam from floor as wanted. Decrease heat, partly duvet, and simmer soup, stirring every at times, until seaweed is delicate, beef is tender, and broth looks milky, 20–25 minutes.
Step 4
Whisk in 2 Tbsp. plus 1 tsp. soy sauce and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Taste soup and season with more soy sauce and/or salt if wanted.
Step 5
Divide soup amongst bowls and aid with steamed rice.
