Korean Seaweed and Brisket soup (miyeok-guk) Recipe

Miyeok-guk, a seaweed soup rich with beef brisket and a small but flavorful assortment of aromatics, is a very special dish for Koreans. Because it’s so rich with iron, women often eat it after giving birth. It’s also a must-have soup on your birthday, the kind of thing your mom prepares with love to show you how much she cares about you.

Yield:Serves 4 to 6

Active time:
30 minutes

Total time:3 hours

Rated:

5

Ingredients

1 ounce (30g) dried miyeok seaweed (also sold under the Japanese name wakame)

3 whole medium cloves garlic plus 3 finely minced medium cloves garlic, divided

One 1-inch piece fresh ginger (about 1/3 ounce; 10g), peeled

1/2 of a medium white onion (about 3 ounces; 85g for the half onion)

12 ounces (350g) beef brisket, washed in cold water

2 tablespoons (30ml) Joseon ganjang (Korean soup soy sauce; see note), divided

Kosher or sea salt

Directions

1.

In a medium bowl, cover seaweed with at least 3 inches cold water and let stand at room temperature until fully softened and hydrated, about 2 hours.

2.

Meanwhile, in a Dutch oven or pot, combine whole garlic cloves, ginger, onion, and brisket with 1 1/2 quarts (1 1/2L) cold water and bring to a boil over high heat. Lower heat to maintain a gentle simmer and cook, covered, until brisket is tender and broth is slightly cloudy, about 2 hours. Using a slotted spoon, remove and discard garlic cloves, ginger, and onion from broth.

3.

Transfer brisket to a work surface and allow to cool slightly, then slice across the grain into bite-size pieces. Transfer brisket to a small bowl and toss well with 1 tablespoon soy sauce and remaining 3 cloves minced garlic. Set aside.

4.

Drain seaweed and squeeze well to remove excess water. Transfer to work surface and roughly chop into bite-size pieces.

5.

Return broth to a simmer and add seaweed and seasoned brisket. If the proportion of liquid to solids is too low for your taste, you can top up with water and return to a simmer. Add remaining 1 tablespoon soy sauce and simmer until seaweed is tender, about 30 minutes. Season to taste with salt.