Miyeok Guk
Servings: 4
Ingredients
- 1 cup Dried seaweed Kelp - Precut
- 300 g Beef cubes – Thinly sliced
- 3 Tbsp Cooking oil
- 1 Liter water – For cooking
Aromatic
- 1 Medium Onion – Sliced
- 5 Garlic Cloves – Minced or 1 tsp Ginger garlic paste
Sauces
- 1 tsp Fish sauce
- 1 Tbsp Soy sauce
- 1 tsp Sesame seed oil
- 1 tsp Oyster sauce
Instructions
- Begin by preparing the ingredients: Thinly slice the beef cubes to tenderize the beef and reduce the cooking time. Soak the dried seaweed in a large bowl with two cups of water for five to eight minutes. Be aware that the seaweed becomes two to three times the initial size after absorbing water. Slice the onion and mince the garlic cloves. Instead of using the garlic cloves, the ginger and garlic paste can also be used, which adds another dimension of flavour.
- Cook the aromatics and beef: Preheat a pot on medium low temperature. Then, add cooking oil, onion and garlic, and for two minutes, or until the onion becomes translucent. When the aromatics are done, add the beef in the pot and cook the beef and aromatics together for three minutes while stirring continuously.
- Add the sauces and seaweed: Add fish sauce, soy sauce, oyster sauce and sesame seed oil. Then, add the seaweed and stir to mix all the ingredients together. Continue to stir all the ingredients for one minute so the ingredients absorb the flavour of the sauces.
- Simmer the miyeok guk: Pour one litre of water in the pot and simmer for twenty minutes on medium low heat with the lid closed. Serve the miyeok guk with fluffy rice, kimchi and Korean egg rolls.