Ingredients with Measurements:
- 1 oz dried miyeok (Korean seaweed)
- 6 cups water
- 1 tbsp vegetable oil
- 1 cup sliced mushrooms
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 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 or until softened.
2. Drain the miyeok and cut it into 2-inch pieces.
3. In a pot, heat the vegetable oil over medium-high heat.
4. Add the sliced mushrooms and minced garlic, and sauté for 2-3 minutes or until the mushrooms are tender.
5. Add the miyeok and water to the pot, and bring it to a boil.
6. Reduce the heat to low, and simmer for 20-25 minutes or until the miyeok is tender.
7. Stir in the soy sauce, sesame oil, salt, and pepper.
8. Garnish with sliced green onions.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 7g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Dried miyeok can be substituted with fresh miyeok or other types of seaweed.
- Mushrooms can be substituted with other vegetables such as carrots or zucchini.
Variations:
- Add cooked beef or chicken for a heartier soup.
- Use chicken or beef broth instead of water for a richer flavor.
Tips and Tricks:
- Soaking the miyeok in cold water before cooking helps to soften it and remove any sand or debris.
- Slicing the mushrooms thinly helps them cook faster and evenly.
- Adjust the seasoning to taste by adding more or less soy sauce, sesame oil, salt, or pepper.
Storage Instructions:
- Store any leftovers 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 or Korean side dishes such as kimchi or pickled vegetables.
Suggested Side Dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
Troubleshooting Advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more water or broth to dilute the seasoning.
Food Safety Advice:
- Make sure to soak the miyeok in cold water before cooking to remove any sand or debris.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
- Miyeok Guk is a traditional Korean soup that is often served on birthdays and after giving birth. It is believed to have health benefits for new mothers and is also considered a comfort food.
Flavor Profiles:
- The soup has a savory and slightly sweet flavor from the miyeok and mushrooms. The soy sauce and sesame oil add depth and richness to the broth.
Serving Suggestions:
- Serve the soup hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean