Miyeok-guk

Ingredients

Instructions

1. 1

   Rinse the dried miyeok briefly under cold water, then soak it in plenty of cold water for 10 minutes until expanded and tender. Drain well, squeeze out excess water, and cut into bite-size lengths with kitchen scissors if long.

2. 2

   While the miyeok soaks, prepare the beef and aromatics. If the beef slices are large, cut them into small bite-size pieces so they cook quickly and stay tender. Mince the garlic finely for even flavor.

3. 3

   Heat a medium pot over medium heat. Add the sesame oil, then the beef. Stir-fry for 1 to 2 minutes until the meat is mostly browned but not dry. Add the garlic and cook for 20 to 30 seconds, stirring constantly so it becomes fragrant without burning.

4. 4

   Add the drained miyeok and stir-fry for 1 minute with the beef. This brief sauté in oil deepens the seaweed flavor, which is a classic technique for miyeok-guk.

5. 5

   Pour in the soy sauce, beef broth, and water. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Skim off any foam if needed for a clearer soup.

6. 6

   Simmer for 12 to 15 minutes, until the beef is tender and the broth tastes savory and rounded. Season with the salt and black pepper. Taste before adding more salt, since broth and soy sauce vary in salinity.

7. 7

   Serve the soup hot in bowls with cooked rice on the side or added directly to the bowl, according to preference.

Nutrition per serving

Notes

• •For a lower-fat version, use eye of round, topside, or another very lean cut of beef and trim any visible fat before slicing.
• •If using salted or strongly seasoned broth, reduce the soy sauce slightly and adjust only at the end.
• •Miyeok expands a lot when soaked; 10 g dried is enough for 2 generous bowls.
• •This soup is often served with kimchi and rice, but for the lowest-fat meal keep side dishes simple.

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