Ingredients with Measurements:
- 1/2 cup dried miyeok (Korean seaweed)
- 4 cups water
- 1 tablespoon vegetable oil
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1/2 block firm tofu, cut into small cubes
- 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.
2. Drain the miyeok and rinse it under cold water.
3. In a pot, heat the vegetable oil over medium heat.
4. Add the sliced onion and minced garlic and sauté for 2-3 minutes until fragrant.
5. Add the soaked miyeok, water, salt, black pepper, and soy sauce to the pot.
6. Bring the mixture to a boil and then reduce the heat to low.
7. Simmer for 20-25 minutes until the miyeok is tender.
8. Add the cubed tofu and green onions to the pot and simmer for an additional 5 minutes.
9. Serve hot.
35-40 minutes
5. Temperature: Medium heat for sautéing, high heat for boiling, low heat for simmering
Serving size: 4 servings
Nutritional information:
- Calories: 90
- Fat: 5g
- Carbohydrates: 7g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- Dried miyeok can be substituted with fresh miyeok or other types of seaweed.
- Vegetable oil can be substituted with any neutral oil.
- Firm tofu can be substituted with soft tofu or other types of protein such as chicken or beef.
Variations:
- Add sliced mushrooms for extra flavor and texture.
- Use beef or chicken broth instead of water for a richer flavor.
- Add a beaten egg to the soup for a more filling meal.
Tips and tricks:
- Soaking the miyeok in cold water before cooking will help it soften faster.
- Be careful not to overcook the miyeok as it can become slimy.
- Adjust the seasoning to your taste preference.
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 in a pot over low heat until heated through.
Presentation ideas:
- Serve the miyeok guk in individual bowls with a garnish of sliced green onions on top.
Garnishes:
- Sliced green onions, sesame seeds, or red pepper flakes can be used as garnishes.
Pairings:
- Miyeok guk pairs well with steamed rice and kimchi.
Suggested side dishes:
- Korean-style fried chicken, japchae (stir-fried glass noodles), or banchan (Korean side dishes) can be served alongside miyeok guk.
Troubleshooting advice:
- If the miyeok guk is too salty, add more water to dilute the seasoning.
- If the miyeok is too tough, simmer it for a longer period of time until it softens.
Food safety advice:
- Make sure to wash the miyeok thoroughly before cooking to remove any dirt or debris.
Food history:
- Miyeok guk is a traditional Korean soup that is often served on birthdays or after giving birth as it is believed to have health benefits.
Flavor profiles:
- Miyeok guk has a savory, slightly salty flavor with a chewy texture from the miyeok and soft tofu.
Serving suggestions:
- Serve miyeok guk as a light meal or as a side dish to a larger Korean meal.
Related Categories
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Region: Korean
Taste: Savory, Umami, Nutty, Mild, Comforting