How to Make Korean Seaweed Soup with Beef (Sogogi Miyeok-guk)

Ingredients

BROTH

7 ounce beef brisket or sirloin tip steaks

4 cloves garlic

8 ½ cup cold water

SOUP

½ cup cut and dried seaweed

2 tablespoons guk-ganjang (Korean soup soy sauce)

1 small garlic clove (about ½ teaspoon) minced or pressed through a garlic press

1 tablespoon toasted sesame oil

Table salt

Ground pepper

​

Instructions

Place seaweed in medium bowl and cover with cold tap water by 2 inches; let stand for 20 minutes. Wash and drain in a colander.

Bring to boil over high heat. Reduce heat to low and add garlic cloves and beef. Cover and simmer until meat is tender, 25 to 30 minutes.

Turn off heat and and transfer beef to cutting board and let rest for 5 minutes. Remove and discard garlic cloves. When beef is cool enough to handle, shred into 1/4-inch-thick pieces using two forks or slice thin against grain.

Use wide, shallow spoon to skim fat from surface of soup. Stir seaweed into soup, cover, and cook on high, 10 to 15 minutes. Stir in beef and minced garlic and season with guk-ganjang, salt, pepper, toasted sesame oil, and extra salt to taste.

​

Here's the link to my recipe and video!

bon appetit