All this time I assumed 99.9% of my readers were from Xanga, but I found out today that there are over 100 people that found this site through Google. How cool! I'm such a desperate housewife...
- 2.5 cups dried miyuk (seaweed)
- 1 TB sesame oil
- 3 TB gook ganjang
- 1/2 TB minced garlic
- 1/3 cup beef (drained of blood)
- 6 cups of water
I'm currently using this brand of miyuk for no other reason than my MIL brought it for us from Korea the last time she was here. It tastes GREAT! I don't know what it is about products straight from Korea, but they always seem to taste better...
I took about 2.5 cups of it and broke it into smaller pieces before adding the water...this saves me time later because I don't have to cut it up.
Then add some water and let it sit out for about 20 minutes. It will GROW...
Once it's been sitting for a while, sprinkle with some salt and wash it thoroughly...
In a pot add 3 TB gook ganjang, 1/2 TB minced garlic, and 2 TB sesame oil.
Add the 1/3 cup of drained meat and saute until it's cooked.
Then add the miyuk and stir it around for 5-10 minutes.
Finally add the 6 cups of water, bring to a boil, and reduce the heat to medium-low and let simmer for up to an hour. It tastes better the longer it cooks.........and you can adjust the flavor with the gook ganjang. I ended up splashing just a tad bit more.
Then you're finally ready to serve! This is Munchkin's FAVORITE soup and he will finish a bowl in no time.
PS. You can also make this soup using mussels or clams as the base for the broth. The MR isn't a fan of seafood so I mostly use beef broth for all the soups that we cook in this house. But go ahead and experiment!