Ingredients with Measurements:
- 1/2 cup dried miyeok (seaweed)
- 8 cups water
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup kimchi, chopped
- 1 tablespoon sesame oil
- 2 green onions, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried miyeok in cold water for 30 minutes or until it softens. Drain and rinse with cold water.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes or until the onion is translucent.
3. Add the soaked miyeok to the pot and stir well. Pour in the water and bring to a boil.
4. Add the soy sauce, salt, and black pepper to the pot. Reduce the heat to low and simmer for 30 minutes.
5. Add the chopped kimchi to the pot and stir well. Simmer for another 10 minutes.
6. Drizzle the sesame oil over the soup and stir well. Garnish with sliced green onions.
- Time:
Preparation time: 40 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 90 per serving
- Fat: 4g
- Carbohydrates: 12g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil.
- Onion can be substituted with shallots or leeks.
- Soy sauce can be substituted with tamari or coconut aminos.
- Kimchi can be substituted with any fermented vegetable.
Variations:
- Add cooked rice to the soup for a heartier meal.
- Use beef or chicken broth instead of water for a meatier flavor.
- Add sliced mushrooms or tofu for extra protein.
Tips and tricks:
- Soak the miyeok in cold water for at least 30 minutes to soften it.
- Use a large pot to prevent the soup from boiling over.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice and a side of kimchi.
Suggested side dishes:
- Steamed rice
- Kimchi
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
- Make sure to rinse the miyeok thoroughly before using it in the soup.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Miyeok Guk is a traditional Korean soup that is often served on birthdays and after giving birth.
- Kimchi is a staple in Korean cuisine and is made by fermenting vegetables with spices.
Flavor profiles:
- Miyeok Guk is savory and slightly sweet, with a subtle umami flavor from the seaweed.
- Kimchi is spicy, tangy, and slightly sour.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Korean