Seaweed soup (Miyeokguk: 미역국)

By Maangchi · 45 min

Ingredients

Instructions

1. Soak 1 cup of dried seaweed (miyeok) in a large bowl for at least 30 minutes, then drain and cut into bite-sized pieces.
2. Put the seaweed in a big pot with 16 cups of water and boil over high heat for 20 minutes, adding more water if the soup gets too thick.
3. Cut the beef brisket into bite-sized pieces.
4. When the water starts boiling, add the beef and 1 tablespoon of minced garlic, then boil for another 20 to 25 minutes over medium heat.
5. Add 4 to 5 tablespoons of fish sauce, adjusting to taste, and drizzle in a few drops of sesame oil before serving.
6. For the seaweed salad, soak 2 cups of dried seaweed for at least 30 minutes, then drain.
7. Boil water in a pot, add the soaked seaweed and stir for 30 seconds.
8. Remove the seaweed, rinse in cold water and gently squeeze out the water.
9. Put the seaweed in a large bowl with 5 to 6 tablespoons of soy sauce, 4 to 5 tablespoons of vinegar, 1 tablespoon of minced garlic, 1 tablespoon of sugar and 1 chopped green onion, then mix by hand.
10. Sprinkle with sesame seeds and serve cold.

Summarized from Maangchi's video. Watch it for the details.

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