MIYEOK GUK (BEEF SEAWEED SOUP)
Miyeok guk, also known as birthday soup in Korea, is a soup made with dried miyeok (aka wakame), which is a sea vegetable (edible seaweed).
Provided by Hyosun
Number Of Ingredients 7
Steps:
- Soak the dried miyeok per package instructions (usually 10 to 20 min) or until miyeok turns soft and plump. Rinse twice. Drain well, and cut into bite sizes.
- Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
- Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.
- Add the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
- Add 10 cups of water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.
SEAWEED SOUP (MIYUK GUK)
According to an old wives' tale, slurping this healthy Korean seaweed soup recipe spurs postpartum healing in new mothers. But everyone can enjoy the nourishment of a hot soup. Serve with bowls of brown rice to add to the seaweed soup as you wish.
Provided by Judy Joo
Categories Healthy Chicken Thigh Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Soak miyuk in a large bowl of cold water for about 30 minutes. Rinse two or three times and drain. Cut into bite-size pieces, if necessary.
- Toss chicken in a large bowl with garlic, tamari and 2 teaspoons oil. Let marinate at room temperature for 15 minutes.
- Heat the remaining 1 teaspoon oil in a large heavy pot over medium-high heat. Add the chicken and cook, stirring often, until no longer pink on the outside, about 1 minute. Add the drained miyuk and cook, stirring often, for 3 minutes more.
- Add broth; bring to a boil over high heat, skimming off any foam that rises to the top. Reduce heat to maintain a simmer and cook for 30 minutes. Serve sprinkled with sesame seeds, if desired.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 5.3 g, Cholesterol 18.9 mg, Fat 5.2 g, Fiber 1.5 g, Protein 11.4 g, SaturatedFat 1.2 g, Sodium 497 mg, Sugar 0.3 g
KOREAN SEAWEED SOUP (MIYUK GUK)
Steps:
- Gather the ingredients.
- Rehydrate the seaweed by placing in a large bowl and covering with water for 30 minutes.
- Drain the seaweed, squeeze out excess water.
- Cut into 2-inch pieces.
- In a soup pot over medium heat, sauté the seaweed in sesame oil for 2 minutes.
- Add garlic and soy sauce and sauté for another 2 minutes.
- Pour the stock into the pot and turn heat to high.
- When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.
Nutrition Facts : Calories 104 kcal, Carbohydrate 8 g, Cholesterol 5 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, Sodium 844 mg, Sugar 3 g, Fat 6 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g
MI YEOK GUK (KOREAN SEAWEED SOUP)
This is a definitely a healthy and delicious way to incorporate seaweed into your diet. Traditionally, Koreans would serve this on birthdays and after giving birth. They say that the seaweed helps the new mother to heal.
Provided by Mrs. ChefToBe
Categories Clear Soup
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the dried seaweed in a large bowl with water in it.
- Allow the seaweed to rehydrate for 45 minutes to 1 hour.
- Cut the seaweed into 2-3 inch pieces.
- Heat a pot to medium heat.
- Cut the beef into bite-sized pieces.
- Add the sesame oil, soy sauce, and beef to the preheated pot.
- Saute the beef until done.
- Add the seaweed and enough water to cover everything.
- Peel and smash the garlic cloves.
- Add to the pot.
- Bring the soup up to a boil.
- Reduce the heat to medium-low to medium.
- Allow the soup to simmer for about 30 minutes.
- Fish out the garlic cloves and discard.
- Add salt and pepper to taste.
- Serve over rice.
Nutrition Facts : Calories 206.2, Fat 21.2, SaturatedFat 8.5, Cholesterol 28.1, Sodium 175.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 2.8
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- Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
- Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.
- Pre heat a medium pot over medium heat (about 20 seconds). Add the sesame oil, seaweed and beef. Stir them well until the beef is partly cooked (about 2 mins). Add the soy sauce, garlic and water. Cover the pot and boil over medium - medium high heat until the meat is fully cooked (10 to 15 mins). Adjust the taste with more salt if needed.
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