Korean Seaweed and Brisket Soup (<i>Miyeok-Guk</i>) Recipe

Serves: 4 Save

Ingredients (7)

  • 1 ounce (30g) dried miyeok seaweed (also sold under the Japanese name wakame)
  • 3 whole medium cloves garlic plus 3 finely minced medium cloves garlic, divided
  • One 1-inch piece fresh ginger (about 1/3 ounce; 10g), peeled
  • 1/2 of a medium white onion (about 3 ounces; 85g for the half onion)
  • 12 ounces (350g) beef brisket, washed in cold water
  • 2 tablespoons (30ml) Joseon ganjang (Korean soup soy sauce; see note), divided
  • Kosher or sea salt


Learn how to make this recipe at Serious Eats