Authentic Korean Miyeokgukbap Recipe: A Hearty Seaweed Soup Dish

Ingredients

  • 1 cup of dried seaweed (miyeok)
  • 200 grams of beef (you can substitute it with pork or seafood)
  • 2 cloves of garlic, minced
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sesame oil
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 litres of water
  • 2 cups of steamed rice
  • 1 spring onion, chopped

Steps and instructions

  1. Soak the dried seaweed in cold water for about 10 minutes until it becomes soft.
  2. Cut the beef into small pieces and marinate it with the soy sauce, minced garlic, sesame oil, salt, and pepper.
  3. In a large pot, add the marinated beef and cook it over medium heat until it's no longer pink.
  4. Drain the seaweed and add it into the pot. Stir it together with the beef.
  5. Add in the water and bring the soup to a boil. Lower the heat and let it simmer for about 20 minutes.
  6. While the soup is simmering, prepare the steamed rice in a separate pot or rice cooker.
  7. After 20 minutes, taste the soup and season it with more salt, if needed.
  8. Divide the steamed rice among serving bowls. Pour the hot soup over the rice.
  9. Garnish each bowl with chopped spring onions before serving.

Tools for making

  • Cutting board - Used for cutting the beef and chopping the spring onions.
  • Knife - A sharp knife is needed for cutting the beef and spring onions.
  • Large pot - Used for cooking the soup.
  • Strainer - Needed to drain the soaked seaweed.
  • Measuring cups - Used to measure the dried seaweed and water.
  • Measuring spoons - Needed to measure the minced garlic, soy sauce, sesame oil, salt, and pepper.
  • Soup ladle - Used for serving the soup over the rice.

Recipe variations

  • Use chicken or tofu instead of beef for a meat-free version.
  • Add vegetables like carrots, mushrooms, or zucchini for added flavor and nutrients.
  • Replace dried seaweed with fresh seaweed if available.
  • Experiment with different types of meat such as pork or seafood.
  • For a spicier version, add some chili flakes or gochujang (Korean chili paste).
  • Add a beaten egg into the soup while it's simmering for an egg drop effect.
  • Include other seasonings like ginger or dashi stock for a different taste profile.
  • Serve the soup with a side of kimchi or pickled radish for added tanginess.
  • Try using brown rice instead of white rice for a healthier option.
  • Top the dish with toasted sesame seeds or drizzle with sesame oil for extra aroma.

Recipe overview

Get ready to dive into a bowl of comforting and nutritious Miyeokgukbap, a popular Korean seaweed soup served with rice. This recipe is quite straightforward and simple to make, yet packed with flavors. It starts with a base of beef marinated in a mix of soy sauce, garlic, and sesame oil. This is then combined with rehydrated seaweed and simmered in water to create a rich, savory broth. The soup is served hot over steamed rice, making it a satisfying one-pot meal. Finally, a sprinkle of chopped spring onions adds a fresh touch. Expect a subtle but distinct sea flavor from the seaweed, complemented by the savory notes from the beef. As you eat, the rice absorbs the tasty broth, lending a wonderful textural contrast. Whether you're looking for a warm lunch on a chilly day or a light dinner option, this Miyeokgukbap recipe is sure to hit the spot!

Common questions

  1. How long does it take to soak the dried seaweed? Soak the dried seaweed in cold water for about 10 minutes until it becomes soft.
  2. Can I use a different type of meat instead of beef? Yes, you can substitute the beef with pork or seafood according to your preference.
  3. How long should I cook the beef? Cook the beef over medium heat until it is no longer pink.
  4. How long should I simmer the soup? Let the soup simmer for about 20 minutes to allow the flavors to meld together.
  5. How should I prepare the rice? Prepare the steamed rice separately in a pot or rice cooker while the soup is simmering.
  6. Can I adjust the seasoning? Yes, taste the soup after simmering and add more salt if needed to suit your taste.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the soup and simmer the ingredients.
  • Knife - A knife will be required to cut the beef into small pieces.
  • Chopping board - A chopping board is necessary for preparing and cutting the ingredients.
  • Measuring cup - A measuring cup will help in accurately measuring the dried seaweed and water.
  • Cooking spoon - A cooking spoon is needed for stirring the soup and combining the ingredients.
  • Soup ladle - A soup ladle will be useful for serving the soup into bowls.
  • Rice cooker or pot - A rice cooker or pot is needed to prepare the steamed rice.
  • Bowls - Bowls will be used to serve the Miyeokgukbap.
  • Chopsticks - Chopsticks are commonly used for eating Korean dishes like Miyeokgukbap.

Origin stories

Miyeokguk, the seaweed soup, is a traditional Korean dish often served on birthdays. The practice stems from the belief that the soup, rich in nutrients and minerals, aided in the recovery of mothers post childbirth. Hence, the custom was born to celebrate one's birthday with the same nurturing soup, signifying the gratitude towards one's mother and the preciousness of life. This soup, over the years, has not only become a cultural staple but also a reminder of the deep-rooted family values and the respect for motherhood in Korean society. In essence, each bowl of Miyeokgukbap is more than just a meal; it's a bowl filled with love, care, and gratitude expressed towards one's family.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.