Authentic Korean Miyeokjulgi Recipe: A Healthy and Delicious Seaweed Soup Guide

Ingredients

  • 10 grams of dried miyeok (seaweed)
  • 150 grams of beef (brisket or any cut for stir-frying), thinly sliced
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of minced garlic
  • 1 teaspoon of sugar
  • 1/2 teaspoon of black pepper
  • 2 cups of water
  • 1 teaspoon of salt, or to taste
  • 1 teaspoon of sesame seeds, for garnish

Steps and instructions

  1. Soak the dried miyeok in cold water for at least 30 minutes. Once it's fully rehydrated, rinse it a couple of times, and drain.
  2. In a bowl, mix the beef with the soy sauce, sesame oil, minced garlic, sugar, and black pepper. Let it marinate for about 15 to 30 minutes.
  3. Heat a pot over medium heat, add the marinated beef, and cook until it's browned and cooked through.
  4. Add the drained miyeok to the pot, and stir-fry it with the beef for about 3 to 5 minutes.
  5. Add the water to the pot, and bring it to a boil. Lower the heat to medium, cover the pot, and let it simmer for about 20 minutes.
  6. Season the soup with salt, then remove the pot from the heat.
  7. Serve the miyeokjulgi in bowls, and garnish it with the sesame seeds just before serving.

Tools for making

  • Pot - A medium-sized pot for cooking the soup.
  • Bowl - A bowl to soak and rinse the dried miyeok.
  • Bowl - Another bowl to marinate the beef.
  • Spoon - A spoon for mixing the beef marinade.
  • Knife - A knife for thinly slicing the beef.
  • Stove - A stove or cooktop for heating the pot.

Recipe variations

  • Vegetarian/Vegan Option: Replace the beef with tofu or tempeh for a meat-free version.
  • Seafood Addition: Add some cooked shrimp or sliced fish cake to the soup for a seafood twist.
  • Spicy Version: Add a spoonful of gochujang (Korean red pepper paste) to the soup for a spicy kick.
  • Mushroom Variation: Include sliced mushrooms, such as shiitake or oyster mushrooms, along with the miyeok for added flavor and texture.
  • Greens Addition: Add some spinach or kale to the soup to incorporate more greens into the dish.
  • Extra Vegetables: Enhance the soup by adding sliced carrots, zucchini, or onions.

Recipe overview

Miyeokjulgi is a hearty and nutritious Korean dish featuring dried seaweed (miyeok) and thinly sliced beef. This easy-to-follow recipe will guide you through the simple steps to create this comforting soup at home. You'll start by rehydrating the miyeok and marinating the beef in a tasty mixture of soy sauce, sesame oil, and other seasonings. Then, you'll cook the beef and miyeok together, before simmering them in water to create a savory broth. The result is a warm, flavorful bowl of miyeokjulgi, perfect for a cool day or a comforting meal. Garnished with a sprinkle of sesame seeds, this dish offers a delightful combination of textures and flavors.

Common questions

  1. How long does it take to soak the dried miyeok? - Soak the dried miyeok in cold water for at least 30 minutes.
  2. How long should the beef marinate? - Let the beef marinate for about 15 to 30 minutes.
  3. How long should the beef be cooked? - Cook the beef until it's browned and cooked through.
  4. How long should the miyeok be stir-fried with the beef? - Stir-fry the miyeok with the beef for about 3 to 5 minutes.
  5. How long should the soup simmer? - Let the soup simmer for about 20 minutes.
  6. How should the soup be seasoned? - Season the soup with salt, according to taste.
  7. When should the sesame seeds be added? - Garnish the miyeokjulgi with sesame seeds just before serving.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the miyeokjulgi soup.
  • Knife - A knife is essential for slicing the beef thinly.
  • Cutting board - A cutting board provides a stable surface for cutting ingredients.
  • Bowl - A bowl is needed for marinating the beef.
  • Spoon - A spoon is necessary for stirring and serving the soup.
  • Measuring spoons - Measuring spoons ensure accurate measurements of ingredients like soy sauce and sesame oil.

Origin stories

Miyeokjulgi is a traditional Korean dish that has a deep root in the culture and history of Korea. Miyeok, or seaweed, has been a staple ingredient in Korean cuisine for centuries due to its abundant availability on the peninsula and its rich nutritional value. Interestingly, the importance of miyeok in Korean society extends beyond just culinary uses. In traditional Korean custom, miyeok soup is served to women after childbirth because of its high iron and calcium content, which are believed to help with recovery. The dish is so linked with childbirth that Koreans often jokingly ask someone eating miyeok soup if it's their birthday, highlighting its significance in celebrating the beginning of life. Miyeokjulgi, which is a stir-fried version of the soup, brings the familiar taste of miyeok to the table with a delightful twist, making it a beloved dish in Korean homes.

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.