Although I’ve already done a post for seaweed soup/miyuk gook before, I decided to make another separate post for how to make this soup using both beef and clams. Everything is the same as my original post except for the addition of clams.
Of course you can eat it any day though and I make this soup at least once a month. I have yet to meet a kid (or even an adult) who does not love this soup. It is one of the only soups that my youngest one will eat all on her own to the very last drop. The combination of the salty beef or clam flavor of the soup, the silkiness of the seaweed, and the slight nutty hint of sesame seed oil make for such a delicious combination, especially if you mix in some rice with it. It is a simple soup to make using only 5 ingredients. Let’s get started!
Ingredients:
- 1 ounces of dried seaweed (wakame)
- sea salt
- sesame seed oil
- 10 ounces of beef (any type – I use flank, ribeye, or short rib *
- 10 small clams or mussels
- 3/4 teaspoon of minced garlic
Pull apart and discard and extra thick or stringy pieces of seaweed.I like the brand of seaweed that I am currently using (pictured earlier) because it does not seem to contain too many thick or stringy pieces like other brands that I have tried in the past.
Squeeze out all of the excess water.
Cut into small pieces. I like to cut them once, turn, and cut again into small squares.
Put the seaweed into a bowl and add 2 tablespoons of sesame seed oil.
Mix well. There should be just enough sesame seed oil to coat the seaweed. Be careful not to use too much or it will overpower the soup.
Heat a non-stick skillet (must be non-stick) and fry on medium for 5-7 minutes. Make sure to keep stirring as it cooks so that you do not burn the seaweed.
You can use 10 ounces of any type of beef. Today I am using some leftover short rib. I like using flank, ribeye, or short rib because it is tender and easier for little ones to chew.
Slice the beef into thin strips.
Heat a saucepan with 1 tablespoon of olive oil & add the beef.
Cook for 5-7 minutes on medium heat until browned.
Add the clams, beef, seaweed, and garlic to the pot and add water until just covered. Bring to a boil and cook on high for 30 minutes.
Add more water until the pot is almost full and start with about 2 teaspoons of salt (add more to taste at the end).
Cook on medium heat for 1 hour and then on low for another 2-3 hours. The key to getting a delicious beef broth is to cook it on low for several hours.
Serve with rice and enjoy!
To make it kid-friendly, use kitchen scissors to quickly cut up the seaweed and use your scissors to cut or fingers to pull the meat apart into smaller pieces. This soup always taste better the next day and even better on day two so I usually make a big HUGE pot of it at night and serve it the next day when all of the flavors have melded together.
If you’re wondering what I do with all of that miyuk gook, I freeze several individual servings in Glass-Lock containers and my husband and I eat it along with our kids. This soup is even great for breakfast! Just mix in some rice and let the kids feed themselves.
If you are using snapping containers like Glass-Lock, I recommend putting plastic wrap over the container first before putting on the lid so that food will not get into the small crevices of the rubber seal ring.
Put them in the freezer and now you have nutritious “heat and eat” meals ready to go! I make rice almost every day so I usually have rice to mix into the soup but if you don’t make rice too often, the next time you have any cooked rice leftover, I would freeze some into individual portions. All you have to do to defrost the rice is to microwave for about 1-2 minutes.
As you can tell, this soup is definitely eggi-approved!
I hope you and your eggis will enjoy this seaweed soup soon.
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