I made beef Miyeokguk with oyster and clam for Leeâs birthday this year, because I remembered how good my mumâs oyster Miyeokguk was in Korea. But this time, the broth turned a bit tangy and sour because of the oyster(not sure whyâŠ.?). It is completely fine to make it without oyster, but you can try it if you are curious about the flavour! hehe
đ„© Beef, Clam and Oyster Miyeokguk (Korean Seaweed Soup)
Difficulty: MediumServings
8
servingsPrep time
30
minutesCooking time
3
hoursCalories
350
kcalProtein
56
gCarbs
5
gFat
11.5
gIngredients
Scotch fillet
1500gDried miyeok (seaweed)
20gSoy sauce for soup
50gOptional:
âą 150 g oyster meat
âą 150 g clam meat
Directions
- Soak the dried Miyeok(Seaweed) in water until it softens.
- In a pot, add the beef and sear the outside.
- Once the surface of the beef is cooked, add the soaked Miyeok along with the soaking water. Cook for about 10 minutes.
- Add enough water to cover the beef, add the soy sauce, and simmer for about 30 minutes. If the beef pieces are too big, you can cut them into two.
- When the soup comes to a strong boil, skim off impurities. Add more water if needed and simmer on low heat for another hour.
- Add the clam meat and cook for 10 more minutes. Skim off any new impurities.
- Turn off the heat and leave the pot at room temperature overnight.
- The next morning, the soup will still be warm. Remove the beef and shred it into small pieces.
- Remove the clams and Miyeok as well. This makes it easier to portion the ingredients later.
- Once the soup has cooled slightly, skim off the fat that rises to the top.
- Divide everything into eight servings and you are done.
Recipe Video
Notes
- âą Adjust the amount depending on the saltiness of your soy sauce! You can add more salt instead of extra soy sauce.