Photograph of the finished Miyeok guk

Korea · Canh rong biển

Miyeok guk

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Miyeok dried seaweed Miyeok dried seaweed 40 g
  • Photograph of Beef Beef 240 g
  • Photograph of Garlic Garlic 12 g
  • Photograph of Soy sauce Soy sauce 32 ml
  • Photograph of Sesame oil Sesame oil 20 ml
  • Photograph of Salt Salt 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak the dried seaweed in cold water for 20 minutes until it softens, then rinse and cut into pieces.
  2. 2 Slice the beef thinly and marinate it with soy sauce and minced garlic for 10 minutes.
  3. 3 Sauté the beef with sesame oil over high heat for 2 minutes, then add the seaweed and sauté for another 2 minutes.
  4. 4 Add enough water to cover the ingredients, bring to a boil, then reduce the heat and simmer for 20 minutes until the broth is sweet and slightly cloudy.
  5. 5 Season with salt and soy sauce to taste, then serve in a bowl with white rice.

With an appliance

  • Pressure cooker 30 min

    Replace step 4: cook the beef and seaweed under high pressure for 5 minutes, then quickly release; reduce to about 15 minutes, the broth will be richer and the meat will be tender without needing to constantly monitor the heat. Do not prolong the pressure cooking as the seaweed will become mushy.

Start cooking