🔥Sogogi miyeokguk (beef seaweed soup), the mom's-recipe version that's #1 on 10000recipe
Miyeokguk is the soup Koreans eat on birthdays and that new moms eat after giving birth, so almost everyone has a "my mom's is the best" opinion about it. This recipe is currently #1 on 10000recipe's home cooking ranking. The author says that right after getting married they tried making it from a cookbook, followed every step, and it still tasted about 10% short. So they called their mom and interrogated her until she gave up the secret. Serves 4, under 60 minutes, beginner level.
The two secrets: use rice-washing water (ssalddeumul) or the water you soaked the seaweed in instead of plain water, and add the water in two stages, not all at once. Ingredients 180g beef for soup (gukgeori cut) 20g dried miyeok (seaweed), about one handful 1.4L rice-washing water or water (7 paper cups) 1 tbsp minced garlic 1 tbsp sesame oil 2 tbsp soup soy sauce (gukganjang) A little salt 1. Pat the beef dry with a paper towel to remove the blood. If you're using a block of meat, cut it against the grain or it gets chewy.
2. Soak the seaweed in 500ml (about 2.5 cups) of water for 10 minutes. If you made too much, freeze the extra soaked seaweed for next time.
3. Cut the soaked seaweed into bite-size pieces with scissors.
4. Drain the seaweed in a sieve, but keep the soaking water. That (or rice-washing water) goes into the soup instead of plain water. The author says it gives the broth depth with no seasoning powder at all.
5. Heat a pot over medium, add the sesame oil, then the garlic and beef and stir-fry.
6. When the outside of the beef is about half cooked, add 1 tbsp of the soup soy sauce and keep stirring.
7. Add the seaweed and stir-fry until it turns bright green.
8. Pour in 400ml (about 2 cups) of the rice-washing or seaweed-soaking water and turn the heat to high.
9. Once it boils, add 1L (about 5 cups) of water. When it comes back to a boil, lower to medium-low and simmer for 15 minutes.
10. Add the last 1 tbsp of soup soy sauce and finish with salt to taste.
Frying the beef and seaweed in sesame oil first is the step a lot of people skip, and it's where most of the flavor comes from. Has anyone tried the rice-water trick? And does your family make it with beef, or with seafood like mussels or anchovy?
🔎 Ref
- 🔗10000recipe — 엄마의 레시피, 소고기 미역국 끓이는 법https://www.10000recipe.com/recipe/6873683
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