Sogogi Miyeokguk (Beef Seaweed Soup) - Flavorful Recipe
조리시간 30분 · 약 300kcal · 2인분 · 한식 · 국/탕
작성일 2026-Jan-22
This traditional Sogogi Miyeokguk features stir-fried beef cooked in sesame oil, delivering a rich flavor. Enhanced with soy sauce and tuna extract, this soup offers a savory depth while ensuring a light and clean broth.
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TL;DRThis traditional Sogogi Miyeokguk features stir-fried beef cooked in sesame oil, delivering a rich flavor. Enhanced with soy sauce and tuna extract, this soup offers a savory depth while ensuring a light and clean broth.
Ingredients
- Beef 200g (for soup)
- Dried Seaweed 2 servings
- Sesame Oil 1 tablespoon
- Minced Garlic 1/2 tablespoon
- Soy Sauce 3 tablespoons
- Tuna Extract 1 tablespoon
- Salt to taste (for seasoning)
- Water 1.2~1.5L
Instructions
- 미역 불리기Soak the dried seaweed in cold water for 10–15 minutes, rinse several times, squeeze out the water, and cut into bite-sized pieces.
- 소고기 볶기Lightly pat the beef dry with a kitchen towel and cut it into bite-sized pieces if too large. In a pot, heat 1 tablespoon of sesame oil over medium heat and sauté the beef until the outer surface is cooked.
- 국간장으로 밑간Once the beef is cooked, add 1/2 tablespoon of minced garlic and sauté briefly. Then add the soaked seaweed and sauté well for 2–3 minutes. Add 3 tablespoons of soy sauce and sauté once more to let the seasoning penetrate the seaweed and beef.
- 물 붓고 끓이기Pour in 1.2–1.5L of water, bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes. Add 1 tablespoon of tuna extract in the middle or at the end to enhance the umami flavor of the broth.
- 간 맞추기Finally, add a pinch of salt to taste, and it's ready to serve.
