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Miyeokguk

Inspired by

Crying in H Mart

by Michelle Zauner

Read the Review

Cook Time:

1 hour 5 minutes

Total Time:

1 hour 35 minutes

Total Time:

  • measuring spoon

  • measuring cup

  • knife

  • cutting board

  • large, heavy pot

  • wooden spoon

  • ladle

Ingredients

  • 1/2 oz. dried miyeok (edible seaweed), soaked in cold water for 30 minutes

  • 8 c. water

  • 1 lb. beef brisked or skirt steak, cut into thin, small pieces

  • 4 garlic cloves, minced

  • 1 tbsp and 2 tsp. fish sauce

  • 2 tsp. toasted sesame oil

Directions

  1. Rinse and drain the miyeok that has been soaked. Squeeze out excess water. Cut into bite-size pieces. If you're also cooking rice with an electric rice cooker, start it now.

  2. Transfer miyeok to a large, heavy pot. Add water. Cover and bring to a boil, boiling for 10-12 minutes. 

  3. Reduce to medium heat. Add beef, cover, and cook for 40 minutes. 

  4. Stir in garlic and fish sauce. Cook for another 10 minutes until the beef is tender. 

  5. Stir in the sesame oil. Ladle into bowls and serve with warm rice and side dishes like kimchi.

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