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miyeokguk,
korean seaweed soup미역국
Koreans eat miyeokguk on birthdays as well as for regular meals. Miyeokguk is also
the #1 postpartum food in Korea because of its amazing health benefits. Miyeokguk
is also very soothing for your stomach.
Miyeok is considered to be one of the super foods even in North America even
though it's not in the normal American diet. It is a great source of calcium, iodine,
fibre, omega acids, vitamin B1 & B3, while low in calorie. People believe that its
health benefits are infinite: metabolism regulation, blood purification, constipation
relief, detoxification, anti-carcinogen, anti-aging etc. For this reason, Korean women
eat Miyeokguk (seaweed soup) after giving birth. They say this tradition started in
the Goryeo Dynasty when people observed whales eating miyeok after giving birth
(believe it or not).
Koreans eat miyeokguk on birthdays to remember mothers' hard work in giving birthand raising their children.
In southern parts of Korea, people make miyeokguk with seafoods like oyster, clam,
sea urchin, rock fish, abalone, etc instead of beef. You can also use chicken if you
don't eat red meat.
ingredients
1 oz Sea Mustard (Miyeok or Brown Seaweed) 미역 (dried)
9 oz Beef (cubed for stew) 국거리소고기
1 tsp Salt 소금 (may need less or more)
1 tbs Soy Sauce for Soup (Gukganjang) 국간장
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1 tsp Garlic (minced) 다진 마늘
2 tsp Sesame Oil 참기름
for rice-rinsed water (optional)
9 cups Water 물
2 cups Rice, white short grain 쌀
tips
Optional Ingredients and Substitutions
Dried miyeok: Depending on how dry the miyeok is, the amount of dried miyeok
needed may vary. For dried "pre-cut" miyeok, you may need less because it
increases more in volume than regular dried miyeok when soaked. After soaking for
30 minutes, it should be about 2 cups for 4 servings. However, you can add more
miyeok if you love it.
Soy Sauce for Soup (Gook Gan Jan): You can use regular soy sauce or just salt.Rice-rinsed-water: If you don't want to use rice-rinsed water, use regular water.
Then, you can mix 1 tsp of four with ¼ cup of cold water until there is no lump. Add
this to the soup in the last 5 min while stirring.
Beef: Instead of beef you can use chicken or seafoods like mussel, clam, oyster,
clam, sea urchin, rock fish, and abalone. If you are using seafood, make broth with
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anchovies and rice-rinsed-water. Sauté miyeok in sesame oil then add this broth,
salt and soy sauce and boil for a while. Then, add seafood in the last 5 minutes.
instructions p o os summary
Ingredient amounts
in the recipe
instructions are for
the default serving
size.
Click to enlarge photos. Ingredient amounts in the
recipe summary are for th
default serving size.
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instructions p o os summary
1. Soak dr iedmiyeok
Soak 10 to 20g
of dried miyeok in
water for at least 30
min. More than an
hour is ideal.
Depending on how
dry the miyeok is,the amount of dried
miyeok needed may
vary. For dried “pre-
cut” miyeok, you
may need less
because it increases
more in volume than
regular dried miyeok
when soaked. In
general, you need
about a handful of
dried seaweed or 2
cups after soaking
for 4 servings.
However, you can
add more miyeok if
you love it.
1
Soak 30 min
10-20g miyeok
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instructions p o os summary
2. Rinse anddrain
Rinse miyeok
thoroughly twice and
drain. Cut into about
5 inches length. (You
can cut into
whatever length you
prefer.)
2
Rinse miyeok twice
Drain
Cut
3. Prepare ric e- rinsed-water
In a large bowl, wash
2 cups of rice and
drain. Pour more
than 9 cups of water
and rub rice grains to
get milky colored
water. Save this
milky water for the
soup base. You can
use the rice to make
rice. If you don’t
want to use rice-
rinsed water, useregular water. Then,
you can mix 1 tsp of
flour (or sweet rice
flour) with ¼ cup of
3
Wash 2 cups rice
Drain
Add 9+ cups water
Rub grains
Save milky water
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instructions p o os summary
cold water until thereis no lump. Add this
to the soup in the
last 5 min while
stirring.
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instructions p o os summary
4. Sau tébeefand miyeok
Cut beef into bite
sized pieces if it’s
not pre-cut. In a
large pot, sauté beef
in 1 tbs of sesame oil
while stirring on high
heat for 3 min. Addmiyeok and sauté for
another 5 min. Add a
bit more sesame oil
if it starts to stick to
the bottom.
4
Sauté beef in 1 tbs of sesame
High Heat 3 min
Add miyeok
Sauté High Heat 5 min
5. Bo il
Add 9 cups of rice-
rinsed-water, 1 tsp of
minced garlic, ½ tsp
of salt and 1
tablespoon of soy
sauce for soup to the
pot with beef and
miyeok. Boil without
lid on high heat for
about 30 minutes.
Skim off any foam or
oil on top.
5
Add
9 cups water
1 tsp minced garlic
½ tsp salt
1 tbs soy sauce for sou
Boil without lid
High Heat 30 min
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instructions p o os summary
6. Season andserve
Taste to season. If
it’s not salty enough,
add salt gradually so
you don’t make it too
salty. If it seems too
salty, add a little bit
of water and bring itto boil again. Serve
with rice, kimchi and
other side dishes if
you like.
6
Taste to season
Serve
Source: http://crazykoreancooking.com/recipe/miyeokguk-korean-seaweed-soup