Mi Yeok Guk Korean Seaweed Soup Recipes

MIYEOK GUK (BEEF SEAWEED SOUP)

Steps:

• Soak the dried miyeok per package instructions (usually 10 to 20 min) or until miyeok turns soft and plump. Rinse twice. Drain well, and cut into bite sizes.
• Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
• Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
• Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
• Add 10 cups of 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.

MI YEOK GUK (KOREAN SEAWEED SOUP)

Steps:

• Place the dried seaweed in a large bowl with water in it.
• Allow the seaweed to rehydrate for 45 minutes to 1 hour.
• Cut the seaweed into 2-3 inch pieces.
• Heat a pot to medium heat.
• Cut the beef into bite-sized pieces.
• Add the sesame oil, soy sauce, and beef to the preheated pot.
• Saute the beef until done.
• Add the seaweed and enough water to cover everything.
• Peel and smash the garlic cloves.
• Add to the pot.
• Bring the soup up to a boil.
• Reduce the heat to medium-low to medium.
• Allow the soup to simmer for about 30 minutes.
• Fish out the garlic cloves and discard.
• Add salt and pepper to taste.
• Serve over rice.