Korean Seaweed and Brisket Soup ( Miyeok-Guk ) Recipe - 华体会体育推荐

Why It Works

Using Joseon ganjang (Korean soup soy sauce; see note), which has a more savory, less sweet flavor than soy sauces with wheat, pairs better with this beefy, vegetal soup.
长时间浸泡的海藻by a nice, gentle simmer, ensures every bite is perfectly tender.

[Photographs: Vicky Wasik]

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.

These days, there are plenty of quick and easy recipes for miyeok-guk, but we want to share a version that takes a little longer to make, but has better and deeper layers of flavor from the slow simmering of beef and aromatics.

Don't let the small amount of dried seaweed fool you: It swells considerably as it soaks.

We recommend serving the soup alongside a bowl of freshly made short-grain rice and some banchan (side dishes) of your choice, such as cabbage orradish kimchi,sweet soy-glazed potatoes,marinated cucumbers, and/ormarinated spinach.

Active:30 mins

Total:3 hrs

Serves:4 to 6 servings

Rate & Comment

1 ounce (30g)dried miyeok seaweed(also sold under the Japanese name wakame)
3wholemediumcloves garlicplus3finely mincedmediumcloves garlic, divided
One 1-inch piecefresh ginger(about 1/3 ounce;10g), peeled
1/2 of a mediumwhite onion(about 3 ounces;85gfor the half onion)
12ounces(350g)beef brisket, washed in cold water
2tablespoons(30ml) Joseon ganjang (Korean soup soy sauce; see notes), divided
Kosher orsea salt

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.
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.
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.
Drain seaweed and squeeze well to remove excess water. Transfer to work surface and roughly chop into bite-size pieces.
返回汤炖,加入海藻和节日ned 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.
Ladle soup into bowls and serve alongside hot rice and anybanchan(side dishes) of your choosing.

Special Equipment

Dutch oven

Notes

Joseon ganjang is made exclusively from soy beans with no wheat; seeour guide to the Korean pantryfor more on Joseon ganjang and yangjo vinegar, including brand recommendations.

Make-Ahead and Storage

The soup can be refrigerated for up to 5 days; reheat before serving (you may need to thin with water, since the seaweed can thicken the chilled soup).

Nutrition Facts(per serving)
173	Calories
11g	Fat
2g	Carbs
17g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	173
% Daily Value*
Total Fat11g	14%
Saturated Fat 4g	21%
Cholesterol60mg	20%
Sodium421mg	18%
Total Carbohydrate2g	1%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein17g
Vitamin C 3mg	13%
Calcium 20mg	2%
Iron 2mg	9%
Potassium 188mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.