Kim Ho-yoon's Clean Beef Miyeokguk

Name: Kim Ho-yoon's Clean Beef Miyeokguk
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 30g dried miyeok (seaweed); 300g beef; 1/2 onion; 7g salt; 2L water; 2 tbsp tuna extract; 50g cheongju; 1.3 tbsp Jin-ganjang; 1/2 tbsp minced garlic; 1/2 tbsp sesame oil

A beef miyeokguk that is not stir-fried in oil but simmered in beef broth, resulting in a clear, elegant soup.

1 hr 30 min Difficulty Easy Soups & stews

Main ingredients

dried miyeok (seaweed)beef onion tuna extract soup soy sauce sesame oil

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dried miyeok (seaweed)beef onion tuna extract soup soy sauce sesame oil

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Ingredients needed 4 servings

Recipe

Dissolve 2g of salt in 500ml of cold water, add 30g of dried miyeok, and soak for 30 minutes. Then, rub and wash the miyeok vigorously with your hands to remove any fishy smell, and drain.
Rinse the beef briefly in cold water to remove any blood and impurities from the surface.
Put 1L of water and the beef in a pot, bring to a boil, skim off the foam, add 50g of cheongju to eliminate any off-odors, and simmer for 45 minutes to make the broth.
In another pot without any oil, add the washed miyeok and pour in a small amount of the broth. Heat while stirring until the moisture evaporates and the miyeok turns a vivid green color.
To the heated miyeok, add the beef broth, the remaining 1L of water, and 1/2 onion with a slit cut into the root end. Simmer over medium heat for at least 15 minutes.
When the onion's sweetness has infused into the soup, remove the onion. Season with 1 tbsp of soup soy sauce and 7g of salt.
Reduce the heat to low, drizzle in 1/2 tbsp of sesame oil, and finish with a clean, clear flavor.

Soak dried miyeok in salt water, rub and wash it. Boil beef in water with cheongju and tuna extract to make a clear broth.
Without oil, heat the miyeok to remove any fishy smell, then add the beef broth, water, and a slit onion, and simmer thoroughly.
Remove the onion, season with soup soy sauce and salt, then finish by drizzling in half a tablespoon of sesame oil.

Cooking tips

Instead of stir-frying the miyeok in oil, soaking it in salt water, rubbing it clean, and then heating it prevents the soup from becoming heavy and brings out the natural blue-green, clear flavor of the seaweed.
By cutting a slit in the onion, adding it whole, and then removing it after simmering, the soup gains a natural sweetness without needing to make a separate vegetable stock.
If you season only with soup soy sauce, the soup color will darken, so it's best to use only 1 tbsp of soup soy sauce and adjust the remaining seasoning with salt.

Recommended for

Those who want to make a clear, light beef miyeokguk without oil floating on top.
Those who want to achieve a rich, savory beef broth flavor without fail for a birthday or special occasion.

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