4.86 from 7 votes
Miyeok Guk (Beef Seaweed Soup)
Miyeok guk, also known as birthday soup in Korea, is a soup made with dried miyeok (aka wakame), which is a sea vegetable (edible seaweed).
Servings: 6
Author: Hyosun
Ingredients
  • 1.5 ounces dried miyeok yields about 3 cups soaked
  • 5 ounces beef stew meat or brisket
  • 2 teaspoons minced garlic
  • 2 tablespoons soup soy sauce gukganjang
  • 1 tablespoon sesame oil
  • salt and pepper
  • 10 cups water
Instructions
  1. Soak the dried miyeok for about 30 minutes. Rinse 2 or 3 times thoroughly. Drain after each rinse, and squeeze or knead (as if you are working with bread dough) to remove excess salt used in the drying process and rinse off any hidden sand. Drain well, and cut into bite sizes.
    miyeok guk (Seaweed soup)
  2. Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
    Miyeok guk (Seaweed soup with beef)
  3. Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
    Miyeok guk (seaweed soup) with beef
  4. Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
    Miyeok guk (seaweed soup) with beef
  5. Add the water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.
    Miyeok guk (seaweed soup)