Miyeokguk (Korean Beef Seaweed Soup)

Redefining Recipes for the Digital Age

Ingredients

• 200 g beef tenderloin (sliced)
  
• 20 g dried seaweed
  
• 2 cloves garlic (minced)
  
• Green onion (for garnish)
  
• 2 tablespoons sesame oil
  
• 1 tablespoon soy sauce
  
• Salt
  
• Sugar
  
• 3 tablespoons soy sauce
  
• 1 tablespoon oyster sauce
  
• 1 teaspoon sugar
  
• Pinch of white pepper
  
• 1 tablespoon corn starch
  
• 2 tablespoons oil
  

Steps

1. Start by slicing the beef
   
2. And marinate the beef accordingly
   
3. Meanwhile, give the dried seaweed a wash to remove dirts
   
4. Then soak in cold water for about 10-20 minutes
   
5. Once done, drain and reserve
   
6. In a slightly heated pan, add in sesame oil. DO NOT overheat the pot as sesame oil taste bitter
   
7. Stir fry the marinated beef until 90% cooked
   
8. Add in seaweed and stir fry together
   
9. After that, add in about 1.5L of boiling water and add in minced garlic
   
10. Lastly, season with sugar, salt and soy sauce
    
11. Let boil for a about 10 minutes
    
12. Once done, serve and enjoy!
    

Languages

Miyeokguk (koreanische Rindfleisch-Seetang-Suppe) - Deutsch (German) version
Miyeokguk (sopa coreana de carne y algas) - Española (Spanish) version
Miyeokguk (soupe coréenne au bœuf et aux algues) - Français (French) version
Miyeokguk (Sup Daging Sapi Korea dengan Rumput Laut) - Bahasa Indonesia (Indonesian) version
Miyeokguk (zuppa coreana di manzo e alghe) - Italiana (Italian) version
ミヨッククック（韓国風牛肉の海藻スープ） - 日本語 (Japanese) version
미역국 (한국식 소고기 미역국) - 한국인 (Korean) version
มิยอกกุก (ซุปเนื้อสาหร่ายเกาหลี) - แบบไทย (Thai) version
韩式牛肉海带汤 - 简体中文 (Simplified Chinese) version
韓式牛肉海帶湯 - 香港繁體中文 (Traditional Chinese - Hong Kong) version