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... Needed:
- 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!
Thank you so much!! My boyfriend is Korean and I wanted to make something for his birthday. It's so hard to find reliable/authentic Korean recipes. This looks amazing!
ReplyDeleteI made this today and took some to my sick neighbor. It's such comfort food. Thanks!
ReplyDeleteThanks for posting it with pictures. I am American but I live in S. Korea and recently gave birth to a beautiful baby boy. Due to complications we both spent time in the hospital (he was in the NICU). They had me eating the Miyuk like 4 times a day and even without having my son, my milk production was very good. However, I got a stomach infection and it put me off the miyuk. As a result of everything, I stopped breastfeeding and now that I am recovered, I am trying it again. This recipe will surely help with that...THANKS SO MUCH!! Here's to your health and the health of my kiddo.
ReplyDeleteHI, Im Mexican and fimily and I we are from Acapulco, so we eat a lot of seafood as u can see. Im a vegetarian but i do eat seafood, I was just wondering instead of beef can i make it with clams or something with seafood? Thanks a bunch
ReplyDeleteI got here from Google, too -- thanks for the recipe!
ReplyDeletethank you so much it helps a lot,my sister in law was a korean and i will cook it for her birthday tommorow..i hope she will like it..God speed:!
ReplyDeleteLet me start off by saying, I LOVE YOUR BLOG!!
ReplyDeleteI am a half Korean-American currently residing in Korea. My (Korean) mom taught me the essentials of Korean cooking as I was growing up. One of my favorite dishes was 먀역국. As I have been feeling homesick, I wanted to make a seaweed soup that was similar to mom's. I found your recipe to refresh my mind and just made it. IT'S GREAT! I personally like the beef based soup, and most of the 먀역국 I find in Korea is made with clams.
Please keep the posts coming. You are such a wonderful cook, teacher, and mom. May God bless you.
I really like it,but for some reason I never make it. I should - it's a perfect holiday treat! Looks yummy.Keep posting!
ReplyDeletezonia