Maangchi: Korean Birthday Soup (Miyeokguk)
Creator-published official demonstration of the same recipe; playback within FOOD was not tested.
Official cooking video · Maangchi · YOUTUBEKorean Beef and Garlic Seaweed Soup (Miyeokguk)
Three servings of clear beef and seaweed soup made with dried miyeok soaked for thirty minutes, following Maangchi's birthday soup recipe.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Soak 16 g dried miyeok in plenty of cold water for 30 minutes; reserve about 1.9 L fresh water separately for the soup.
- 02
Rinse seaweed two or three times, squeeze and cut bite-size. Cut 450 g raw beef small on a separate cutting board.
- 03
Put seaweed and about 1.9 L fresh water in a heavy pot; cover and boil for 10–12 minutes over medium-high heat.
- 04
Add 450 g beef, reduce to medium heat, cover and simmer about 40 minutes, until beef is thoroughly cooked.
- 05
Add four minced garlic cloves and 25 ml fish sauce; simmer ten more minutes and check the beef is tender.
- 06
Turn off heat, stir in 10 ml sesame oil and ladle into three bowls, being careful with the hot broth.
Before you cook
Contains fish from fish sauce and sesame from oil. Keep raw beef separate and cook it thoroughly. Seaweed iodine content varies; no medical benefit is promised. Place soup in shallow containers, refrigerate within two hours at 4°C or below, use within three to four days and reheat to 74°C/165°F.
Allergens: fish from fish sauce, sesame from sesame oil, read packaged sauce labels for other ingredients
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Simple Korean Potato and Seaweed Soup (2 Servings)
Mild Korean home soup made by stir-frying soaked seaweed in sesame oil and simmering tender potatoes, adapted to two servings from an MFDS recipe.
Easy Korean Tuna and Tofu Jjageuli (2 Servings)
A home-style Korean simmered dish with tofu, canned tuna, and a spicy, reduced broth. Unlike potato jjageuli, it uses tofu as the main vegetable-based bulk.
