recipe: seaweed soup (miyeok gook)

I have previously posted about miyeok gook here using beef but I’m trying to eat less meat right now and my husband came back from Mexico with an upset stomach so I decided to make miyeok gook without beef. If you want vegitarian version, use the sea kelp broth (sea kelp is dashima in Korean, kombu in Japanese). In this recipe I use the enhanced anchovy soup stock which is made with sea kelp and dried anchovies.

ingredients:
2-3 cups soaked, rinsed, and drained seaweed
4-6 oz beef (brisket or stew meat)
1 tablespoon sesame oil
2 teaspoons chopped/minced garlic
2 tablespoons soup soy sauce (gook ganjang)
8 cups water used to wash rice and enhanced anchovy soup stock (I used 1 part rice water and 2/3 anchovy soup stock)
1 tablespoon roasted sesame seed (ground with mortar and pestle)
salt to taste

directions:

  1. cut meat and seaweed into bite size pieces
  2. in a large pot, sauté the beef seaweed, 2 teaspoons of minced garlic, and 1 tablespoon 2 tablespoons of Korean soup soy sauce in 1 tablespoon of sesame oil over medium-high heat until meat is no longer red.
    add the seaweed 1 tablespoon of Korean soup soy sauce and sauté for few more minutes
  3. pour 8 cups of water rice water and anchovy soup stock and ground sesame seed and bring to a boil. skim off the foam
  4. reduce to medium-low heat and continue to simmer, covered with a lid for about 20 to 30 minutes 40 minutes.

 

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