How I Make the Most Comforting Korean Beef Seaweed Soup After an Autumn Harvest With My Shih Tzu

A Korean grandma shares her cozy weekend farm story and her trusted recipe for rich, comforting beef seaweed soup (miyeok-guk). Simple steps, secret tips, and a glimpse of rural life with her Shih Tzu.

 

“Fresh after the autumn rain — harvesting eggplants, cucumbers, and pumpkins 🌾”

Hello from Korea. I’m a grandmother in my seventies, and this past Sunday (September 26, 2025) the rain finally stopped in the afternoon. The little field behind our house smelled of fresh earth, so I went out to pick what autumn had quietly grown for me — glossy eggplants, crunchy cucumbers, and a plump pumpkin.

Of course, my little Shih Tzu Creamy trotted along. She wore her tiny blue vest, sniffing and exploring like she was guarding the harvest. These are the small joys of getting older: growing food with my own hands and sharing the day with my dog.

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🍲 Cooking Korean Beef Seaweed Soup (Miyeok-guk) — Grandma’s Way

After hours in the garden, there’s nothing better than a steaming bowl of beef seaweed soup — Koreans call it soegogi miyeok-guk. I’ve cooked it for decades, but I still like to check younger people’s tips on blogs and YouTube. Over time I found my own reliable method for deep flavor and gentle warmth.

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Ingredients (2–3 servings)

• 15 g dried seaweed (about one handful when soaked)
• 150–200 g beef brisket or shank (sliced thin)
• 1 tbsp sesame oil + 1 tbsp neutral oil (canola, grapeseed)
• 2 tbsp Korean soy sauce for soup (guk-ganjang)
• 1 tbsp minced garlic
• 1.2–1.5 L water or light anchovy kelp broth
• Salt to finish

💡 Tip: Soak seaweed in cold water for 10–15 min and rinse well to remove briny smell.

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Cooking Steps

1. Prepare beef
   Soak in cold water for 30 min to draw out excess blood; pat dry.
2. Stir-fry
   Heat sesame oil + neutral oil. Stir-fry beef over medium heat until color changes; add garlic for aroma.
3. Add seaweed
   Sauté soaked, cut seaweed with beef 2–3 min. This step builds deep umami.
4. Pour water gradually
   Start with half the water, simmer, then add the rest once flavors develop.
5. Season
   When it starts to boil, add soy sauce. Lower heat and simmer 20–30 min until seaweed is tender. Taste and adjust with salt

“Simmering gently — rich Korean beef seaweed soup coming to life”

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🌟 Grandma’s Secret Tricks

• Mix sesame oil with neutral oil so soup isn’t too heavy but still aromatic.
• Add soy sauce only after boiling starts for a clean, deep flavor.
• Long gentle simmer = softer beef and seaweed.
• A tiny spoon of salted shrimp (saeujeot) or fish sauce at the end can lift umami.

“A bowl of love and warmth — homemade Korean beef seaweed soup”

“Slow cooking brings out deep flavors of beef and seaweed 🍲”

 

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🍂 Reflection From My Small Farm

Harvesting your own vegetables is like opening a gift you forgot you wrapped months ago. My hands ached a bit from picking and carrying, but the satisfaction is worth it. Watching Creamy prance through wet autumn soil made me laugh out loud. These are quiet, happy moments I want to keep sharing.