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Beef and seaweed soup in an ivory bowl with rice on the side
My Babsang

Korean Beef Seaweed Soup (Sogogi Miyeokguk)

A gently savory Korean soup with tender seaweed, beef, garlic and sesame oil. Serve with steamed rice.
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Prep Time 5 minutes
Cook Time 25 minutes
Seaweed soaking 10 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 20 g dried miyeok seaweed weigh before soaking; about 0.7 oz
  • 180 g beef for soup about 6.3 oz; cut across the grain into small pieces
  • 1.4 L water about 6 US cups; divided into 400 ml and 1,000 ml
  • 1 tbsp toasted sesame oil 15 ml
  • 1 tbsp minced garlic 15 ml by volume; weight varies
  • 2 tbsp soup soy sauce 30 ml; divided; adjust to taste
  • salt add a small pinch only if needed

Method
 

  1. Soak the dried miyeok in cool water for about 10 minutes, or follow its package instructions, until the leaves have expanded and softened.
  2. Drain and rinse the seaweed, then cut long strands into bite-size pieces. Pat the beef dry and cut it across the grain into small pieces. Keep raw-beef utensils separate from ready-to-eat foods.
  3. Heat the sesame oil in a soup pot over medium heat. Add the beef and garlic; stir until the beef exterior starts to turn brown. Add 15 ml (1 tablespoon) soup soy sauce. Lower the heat if the garlic begins to brown quickly.
  4. Add the drained seaweed and stir until glossy and evenly coated. Loosen any bits on the bottom with a splash of the measured water if needed.
  5. Pour in 400 ml water and bring to a boil. Add the remaining 1,000 ml water and return to a boil.
  6. Lower to a gentle simmer for about 15 minutes, until the beef is cooked through and the seaweed is tender. Taste before adding the remaining 15 ml soup soy sauce; finish with a small pinch of salt only if needed. Cooking times are estimates and vary with beef size and seaweed.