Ingredients with Measurements:
- 4 oz. beef brisket, sliced thinly
- 1/2 cup dried miyeok (seaweed)
- 8 cups water
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 2 cloves garlic, minced
- 2 green onions, sliced thinly
- 1 egg, beaten
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried miyeok in cold water for 30 minutes.
2. In a pot, bring 8 cups of water to a boil.
3. Add the sliced beef brisket and let it cook for 5 minutes.
4. Drain the miyeok and add it to the pot.
5. Add soy sauce, sesame oil, salt, black pepper, and minced garlic to the pot.
6. Let the soup simmer for 20 minutes.
7. Add the sliced green onions and beaten egg to the pot.
8. Stir the soup gently until the egg is cooked.
9. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 6g
- Protein: 15g
Substitutions for ingredients:
- Beef brisket can be substituted with beef sirloin or pork shoulder.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Green onions can be substituted with chives or scallions.
Variations:
- Add sliced mushrooms or tofu for a vegetarian version.
- Use chicken instead of beef for a lighter version.
- Add chili flakes or hot sauce for a spicy version.
Tips and tricks:
- Soaking the miyeok in cold water will help it rehydrate faster.
- Slicing the beef thinly will help it cook faster.
- Adding the beaten egg at the end will give the soup a silky texture.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is hot.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
- Sliced green onions or chives.
Pairings:
- Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
- Steamed rice and kimchi.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any foodborne illness.
Food history:
- Miyeok Guk is a traditional Korean soup that is often served on birthdays and after giving birth.
Flavor profiles:
- Savory, umami, and slightly salty.
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean