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
MIYEOK GUK (SEAWEED SOUP)
People eat miyeok guk on birthdays to celebrate not just their own birth, but their mother's sacrifice as well - which is why it is often known as birthday soup. This miyeok guk (ME-yuhk gewk) forgoes the more common beef broth for mussels and an aromatic base of onion, garlic and anchovies. Though not traditional, the addition of parsnip, for sweetness and umami, yields a broth with body, like the kind you would get with the usual brisket. Scooped out of their shells, mussels become little morsels in the soup, nuggets of briny joy.
Provided by Eric Kim
Categories dinner, lunch, seafood, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the mussels and seaweed: Put on a kettle of water to boil. Place the mussels in a medium bowl, pour over enough hot water to cover by 1 inch and soak them until they open, about 15 minutes. In a large bowl, add the dried seaweed and enough cold water to cover by 3 inches; let soak for about 15 minutes as well. During this time, the seaweed will expand considerably.
- Dump the mussels into a clean sink and spray with cold running water so they're easier to handle. Open each mussel and, using your fingers, carefully scoop out the flesh. (The best way to do this is to loosen the edges of the mussel first, then peel the mussel off the shell in one piece.) Place all the scooped mussels into their original medium bowl, rinse with cold water, drain well and refrigerate until ready to use. Drain the soaked seaweed and set aside.
- Make the soup: In a large pot or Dutch oven, add the anchovies, anchovy oil, sesame oil, onion, parsnip and garlic, and turn the heat to medium-high. Cook, stirring occasionally, until the anchovies break down and the vegetables become fragrant and lightly browned at the edges, 5 to 7 minutes.
- Add 6 cups water, plus the fish sauce, soy sauce and the drained seaweed. Bring to a boil over high, stirring occasionally, then reduce the heat and simmer, partly covered, until the seaweed is soft and slippery and the broth is deeply flavored with seaside savoriness, 15 to 20 minutes. Taste and season with salt if needed. Stir in the mussels, bring back to a vigorous boil and serve the soup hot, with bowls of white rice.
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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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