By adding the beef whole without stir-frying in sesame oil and simmering it for a long time, the broth becomes clean and not greasy, yet develops a deep, boiled-beef stock flavor.
Replenish the evaporated water during simmering to prevent the seasoning from becoming too salty.
Using beef chuck roll or beef shank gives both a tender texture and good value.
Recommended for 🙋
⭐Those who want to make a rich and clean premium seaweed soup without complicated seasonings.
⭐Those who want to enjoy tender boiled beef slices and a deep broth together.
School Chef's Beef Miyeokguk
Beef Miyeokguk that maximizes deep and savory umami flavor using rice water and tuna extract.