Miyeokguk is make from dried seaweed.
Korean mothers eat Miyeokguk(미역국), seaweed soup, after giving birth. Traditionally, after giving birth, white rice and Miyeokguk were prepared and the family performed a ritual to give thanks to the goddesses for na easy delivery
and in hopes that the baby would have a long life.
Koreans maintain a tradition of eating Miyeokguk on their birthdays
throughout their whole lives because of its association
with their birth and having a long life.
Ingredients:
20g mi yeok (dried seaweed)
100g beef
1/2 tsp soy sauce(guk-gan-jang), 1/2 tsp sesame oil, salt
Korea has two kind of soy sauce, soy sauce and guk soy sauce.
We called guk soy sauce is guk-gan-jang. Guk meaing soup, gan-jang is soy sauce.
We used to Guk-Gan-Jang when make a soup. It's a Korea traditinal soy sauce.
Guk-Gan-Jang has much more deep salty.
* You can buy dried seaweed package in Korean market.
20g mi yeok (dried seaweed)
100g beef
1/2 tsp soy sauce(guk-gan-jang), 1/2 tsp sesame oil, salt
Korea has two kind of soy sauce, soy sauce and guk soy sauce.
We called guk soy sauce is guk-gan-jang. Guk meaing soup, gan-jang is soy sauce.
We used to Guk-Gan-Jang when make a soup. It's a Korea traditinal soy sauce.
Guk-Gan-Jang has much more deep salty.
* You can buy dried seaweed package in Korean market.
How to Cook :
Rehydrate dried seaweed in water for 30 minutes.
Cut into 2-3 inches.
In a pot, add sesame oil, saute beef with soy sauce.
Add water and seaweed, bring to a boil.
Cover to simmer.
Cook for about 30 minutes until seaweed release the flavor and soup gets milky.
미역국은 하루이틀 정도 놔두면 더 맛나는거 사실인가요 (맞죠)? 경험담인데 ㅋㅋㅋ
ReplyDeleteㅋㅋ그래도 음식은 바로바로 해서 드셔야 제 맛이죠.
ReplyDelete아직도 된장찌개 한 냄비 끓여 놓고 조금씩 데워 먹는 1인이 여기 있습니다. ^^
전 바닷가 출신이라 소고기 대신 해산물(굴이나 홍합)을 넣은 미역국이 왠지 더 맛있더라구요. 아마도 음식은 습관과도 관련이 있나봅니다. 혹은 추억? 그리고 미역국은 오래 끓일수록 맛있죠?
ReplyDelete^^저도 해산물을 좋아해서 소고기 보다 조개나 홍합 넣은 것을 더 좋아해요. ^^
ReplyDelete