Ingredients with Measurements:
- 1/2 cup dried miyeok (seaweed)
- 7 cups water
- 1/2 cup dried anchovies
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 green onions, thinly sliced
Special equipment needed: None
Step-by-step instructions:
1. Soak the dried miyeok in cold water for 30 minutes until it softens. Rinse and drain.
2. In a pot, bring 7 cups of water to a boil. Add the soaked miyeok and dried anchovies. Boil for 20 minutes.
3. Remove the anchovies from the pot and discard them.
4. Add sesame oil, minced garlic, soy sauce, salt, and pepper to the pot. Stir well.
5. Boil for an additional 10 minutes.
6. Garnish with sliced green onions.
30 minutes preparation time, 30 minutes cooking time
5. Temperature: Boiling
Serving size: 4-6 servings
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 7g
- Protein: 5g
- Sodium: 400mg
- Fiber: 2g
Substitutions for ingredients:
- Dried anchovies can be substituted with dried shrimp or omitted entirely for a vegetarian version.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free version.
Variations:
- Add sliced beef or pork for a heartier version.
- Add sliced mushrooms for an earthy flavor.
- Add a beaten egg for a creamier texture.
Tips and tricks:
- Soak the miyeok in cold water for at least 30 minutes to ensure it softens properly.
- Remove the anchovies before adding the seasonings to prevent them from becoming too salty.
Storage instructions:
- Miyeok guk can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the miyeok guk on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve the miyeok guk in individual bowls with a garnish of sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Steamed rice
- Kimchi
- Banchan (Korean side dishes)
Suggested side dishes:
- Japchae (stir-fried glass noodles)
- Dakbokkeumtang (spicy braised chicken)
- Dubu kimchi (spicy tofu with kimchi)
Troubleshooting advice:
- If the miyeok guk is too thick, add more water to thin it out.
Food safety advice:
- Make sure to discard the anchovies after boiling to prevent them from becoming too salty.
Food history:
- Miyeok guk is a traditional Korean soup that is often served on birthdays and after giving birth.
Flavor profiles:
- Savory, umami, slightly salty
Serving suggestions:
- Serve hot as a soup or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean