Serves 6
180 min
Korean Seaweed and Brisket Soup (Miyeok-Guk)
Recipe GLPRfc77a640c5fc07
A savory and nourishing Korean beef soup featuring tender brisket simmered with rehydrated dried seaweed, aromatics, and a delicate broth infused with ginger and garlic. This traditional dish is light yet deeply satisfying, with minimal ingredients that allow the natural flavors of the beef and seaweed to shine. Perfect as a main course or restorative meal.
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Ingredients
1 ounce (30g) dried miyeok seaweed (wakame)
3 whole medium cloves garlic
3 medium cloves garlic, finely minced
1 piece (1-inch) fresh ginger, peeled (about 10g)
1/2 medium white onion, roughly chopped (about 85g)
12 ounces (350g) beef brisket, washed in cold water
2 tablespoons (30ml) Joseon ganjang (Korean soup soy sauce), divided
Kosher or sea salt to taste
Directions
Place the beef brisket (washed) in a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, drain the meat and rinse both the brisket and pot under cold running water to remove any impurities. This par-boiling step ensures a clear, clean broth.
Return the cleaned brisket to the pot and add fresh cold water to cover the meat completely. Add the 3 whole garlic cloves, the 1-inch piece of ginger, and the chopped white onion. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
Simmer the brisket, garlic, ginger, and onion for approximately 90 minutes, or until the beef is very tender and easily pulled apart with a fork. The internal temperature of the beef should reach a minimum of 145°F.
While the brisket simmers, prepare the seaweed. Place the dried miyeok seaweed in a bowl and cover with cold water. Let it soak for 10 minutes until fully rehydrated and softened. Drain well and set aside.
Once the brisket is tender, carefully remove and discard the whole garlic cloves, ginger piece, and onion pieces from the broth. Cut the cooked brisket into bite-sized pieces or thin slices.
Add the drained rehydrated seaweed to the simmering broth. Add 1 tablespoon of the Joseon ganjang (Korean soup soy sauce). Stir well to combine.
Return the sliced or chunked brisket to the pot with the seaweed and broth. Stir in the remaining 1 tablespoon of Joseon ganjang (Korean soup soy sauce) and the 3 finely minced garlic cloves. Simmer for an additional 5–10 minutes to allow flavors to meld.
Taste the soup and adjust the seasoning with additional Korean soup soy sauce or salt as needed. Divide the soup among 6 bowls and serve hot.
