Miyeok Guk, Seaweed Soup, 海带汤, 海帶湯, ミヨックク, ワカメスープ, 미역국 Leave a comment

Miyeok (brown seaweed) simmered in clear beef, mussel, or anchovy broth. Miyeok is rich in iodine and calcium and is known to be particularly beneficial for postpartum mothers, which is one reason Koreans eat Miyeokguk on birthdays as well as for other meals.

在牛肉、海虹、鳀鱼汤中加入海带熬制而成。海带富含碘和钙,适于产妇食用,也是韩国人过生日必喝的汤。

海帶湯是在牛肉高湯或貽貝高湯、鳀魚高湯裡放入海帶後熬煮的清湯。尤其被視為是有益於産婦健康的飲食,而且在韓國有在生日早上吃海帶湯的風俗。

牛肉やイガイ、煮干しでだしを取ったスープにわかめを加えて煮た澄まし汁。わかめはヨウ素やカルシウムを豊富に含んでおり、産後の健康食としても食べられる。

Ingredients (serve 4)
7 oz (200g) beef (brisket), 1 tablespoon soy sauce for soup, 1 teaspoon minced garlic, 1 oz (30g) dried seaweed, 2 tablespoons sesame oil, 8 cups water (2L), soy sauce for soup, salt, ground black, pepper as needed

Preparation
1. Slice the beef thinly. Marinate the beef with soy sauce for soup and minced garlic.
2. Soak the dried seaweed in enough water for about 20 minutes to rehydrate. Cut the seaweed into bite-size pieces and squeeze out the excess water.

Cooking
1. In a large saucepan, heat the sesame oil over high heat. When the oil is very hot, add the marinated beef and stir-fry until the outsides are browned.
2. Add the seaweed into the saucepan and stir-fry. Pour 8 cups of water and bring to a boil over high heat.
3. When it boils, reduce the heat to low and season the soup to taste with soy sauce for soup and salt if necessary. Cook for 20 more minutes and add ground black pepper.

en.wikipedia.org/wiki/Miyeok-guk

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