How to Make Authentic Korean Beef Seaweed Soup (Miyeok-guk): A Unique Twist


    Korean Beef Seaweed Soup, or Miyeok-guk, is a comforting dish traditionally enjoyed on birthdays and after childbirth in Korea. Packed with nutrients and rich in flavor, this soup is not only delicious but also deeply rooted in Korean culture. Today, I’ll share a classic recipe with my personal twist: using anchovy fish sauce and beef bone broth (sagol-yuksu) for an extra depth of flavor. Let’s dive in! 

    Ingredients 

    For 4 servings: 
    • Dried seaweed (miyeok): 1 cup (about 15g)
    • Beef (brisket or chuck): 200g, thinly sliced 
    • Beef bone broth (sagol-yuksu): 6 cups (or water as a substitute)
    • Garlic: 3 cloves, minced
    • Anchovy fish sauce: 1 tablespoon (my secret ingredient!) 
    • Sesame oil: 1 tablespoon 
    • Soy sauce (for soup): 1 tablespoon (optional, for additional seasoning) 
    • Salt: To taste


    Step-by-Step Recipe

    Step 1: Prepare the Seaweed

    1. Soak the dried seaweed in cold water for 10–15 minutes until it expands. 
    2. Rinse thoroughly to remove any grit, and drain well. 
    3. Cut the seaweed into bite-sized pieces if it’s too long. 

    Step 2: Sauté the Beef and Seaweed

    1. Heat the sesame oil in a large pot over medium heat. 
    2. Add the beef slices and cook until they turn brown, about 2–3 minutes. 
    3. Toss in the prepared seaweed and stir for another 2 minutes, allowing the seaweed to soak up the sesame oil and beef flavors. 

    Step 3: Add the Broth 

    1. Pour in the beef bone broth (or water). If you’re using water, don’t worry—our seasoning will make it flavorful! 
    2. Bring to a boil over high heat, then reduce to low-medium heat and let it simmer for 15–20 minutes. 

    Step 4: Season the Soup 

    1. Stir in the minced garlic and anchovy fish sauce. The fish sauce replaces the traditional soup soy sauce, adding a rich umami flavor that’s not overpowering. 
    2. Taste the soup and adjust the seasoning with salt. If you like a stronger soy flavor, add 1 tablespoon of soup soy sauce. 
    3. Simmer for an additional 5 minutes to let the flavors meld. 

    Step 5: Serve and Enjoy 

    1. Ladle the soup into bowls and serve hot.
    2. Enjoy your flavorful Miyeok-guk with a bowl of steamed rice on the side. 


    Why Anchovy Fish Sauce and Beef Bone Broth?

    Anchovy Fish Sauce: 
    Unlike regular soy sauce, anchovy fish sauce gives the soup a subtle depth and umami flavor, reminiscent of traditional Korean soups. It’s my secret ingredient that brings the dish to life! 

    Beef Bone Broth: 
    Using pre-made beef bone broth instead of water adds richness and a creamy texture to the soup, elevating it to a restaurant-quality dish.



    Tips for Perfect Miyeok-guk 

    • Seaweed Selection: Use high-quality Korean dried seaweed for the best texture and taste. Avoid over-soaking, as it can become mushy. 
    • Beef Alternatives: If you don’t eat beef, substitute it with chicken, pork, or even tofu for a vegetarian-friendly version. 
    • Storage: Leftover soup can be refrigerated for up to 3 days. The flavors deepen over time, making it even more delicious the next day. 



    Nutritional Benefits of Miyeok-guk

    • Seaweed: Rich in iodine, calcium, and antioxidants, it’s great for thyroid health and detoxification. 
    • Beef Bone Broth: Packed with collagen and nutrients that promote joint and skin health.
    • Garlic: A natural immune booster. 

    Now that you know how to make this comforting Korean Beef Seaweed Soup with my unique twist, it’s time to give it a try! Whether you’re celebrating a birthday, looking for a healthy comfort food, or just curious about Korean cuisine, this recipe is sure to impress. Let me know in the comments how it turned out or if you added your own twist!