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.
