Title: Korean Seaweed And Brisket Soup (Miyeok-Guk)
Categories: Korean, Soups, Beef
Yield: 4 Servings
1 oz Dried miyeok seaweed
-(wakame)
3 cl Garlic; whole, plus
3 cl Garlic; finely minced
Garlic, divided
10 g Fresh ginger (1"); peeled
1/2 md White onion
12 oz Beef brisket; washed in cold
-water
2 tb Joseon ganjang (Korean soup
-soy sauce); divided
Kosher or sea salt
Don't let the small amount of dried seaweed fool you: It swells
considerably as it soaks. Long soaking of the seaweed followed by
a nice, gentle simmer, ensures every bite is perfectly tender.
Using Joseon ganjang (Korean soup soy sauce), which has a more
savory, less sweet flavor than soy sauces with wheat, pairs better
with this beefy, vegetal soup. Joseon ganjang is made exclusively
from soy beans with no wheat.
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.
Return broth to a simmer and add seaweed and seasoned 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 any banchan
(side dishes) of your choosing.
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).
