Ttukdak Hyung's Rice Cooker Miyeokguk

Name: Ttukdak Hyung's Rice Cooker Miyeokguk
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Dried miyeok (adequate amount); Beef for soup (adequate amount); Mirin (cooking wine) a little; Soup soy sauce a little; Minced garlic a little; Salt a little; Water adequate amount

A method to complete beef miyeokguk, which requires long heating to extract deep umami, as a rich broth in 30 minutes using the high-pressure function of a rice cooker.

35 min Difficulty Very easy Soups & stews

Main ingredients

MiyeokBeefMirinSoup soy sauceGarlic

Ingredients needed 2 servings

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Miyeok Beef Mirin Soup soy sauce Garlic

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Dried miyeok (adequate amount)

Beef for soup (adequate amount)

Mirin (cooking wine) a little

Soup soy sauce a little

Minced garlic a little

Salt a little

Water adequate amount

Recipe

Soak the dried miyeok in water for enough time to rehydrate, then briefly rinse under running water and drain thoroughly in a colander.
Add an appropriate amount of water to the rice cooker inner pot, then add the rehydrated miyeok and raw beef for soup directly.
Add mirin, soup soy sauce, and minced garlic according to the ratio to enhance the flavor of the miyeokguk, and gently stir.
Close the rice cooker lid securely, select the multi-cook/steam mode, set the cooking time to 30 minutes, and start cooking.
After 30 minutes, when the pressure is completely released and cooking is done, open the lid, taste the soup, and adjust the seasoning with salt if needed.

Place the drained rehydrated miyeok and beef for soup into the rice cooker inner pot.
Add mirin, soup soy sauce, minced garlic, and water, then heat on multi-cook/steam mode for 30 minutes.
When cooking is done, check the soup consistency and adjust the final seasoning with salt to taste.

Cooking tips

Some miyeokguk recipes include onion, but if you dislike the characteristic sweet and pungent flavor of onion spreading through the soup, firmly exclude it for a cleaner miyeokguk taste.
After high-pressure cooking, the miyeok becomes soft and velvety in the soup, replicating the taste of simmering on a gas stove for 2-3 hours in a short time.

Recommended for

Those who don't have time to simmer miyeokguk on a gas stove for a long time on birthday mornings or busy occasions.
Those who want the seaweed stems to be smooth and melt softly in the mouth without any roughness.
Cooking beginners who want to achieve deep beef broth flavor with minimal seasoning and simple steps without failure.

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