Ingredients with Measurements:
- 1/2 cup dried miyeok (seaweed)
- 6 cups water
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 onion, sliced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried miyeok in cold water for 30 minutes, then rinse and drain.
2. In a pot, heat the vegetable oil over medium heat.
3. Add the minced garlic, ginger, and sliced onion. Cook until the onion is translucent.
4. Add the soaked miyeok and red pepper flakes. Stir for 2 minutes.
5. Add the water, soy sauce, sesame oil, salt, and black pepper. Bring to a boil.
6. Reduce heat to low and simmer for 20 minutes.
7. Add the chopped green onions and simmer for another 5 minutes.
8. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking the garlic, ginger, and onion
- High heat for bringing the soup to a boil
- Low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Vegetable oil: Can be substituted with any neutral oil such as canola oil or grapeseed oil.
- Red pepper flakes: Can be substituted with gochugaru (Korean red pepper flakes) or cayenne pepper.
- Soy sauce: Can be substituted with tamari or liquid aminos.
- Sesame oil: Can be substituted with any other nut oil such as peanut oil or almond oil.
- Green onions: Can be substituted with chives or scallions.
Variations:
- Add sliced beef or chicken for a heartier soup.
- Add sliced mushrooms for extra umami flavor.
- Add a beaten egg for a more filling soup.
Tips and tricks:
- Soak the miyeok in cold water for at least 30 minutes to soften it.
- Use a pot with a lid to prevent the soup from evaporating too quickly.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Kimchi
Suggested side dishes:
- Banchan (Korean side dishes)
- Grilled meats or fish
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
- Make sure to soak the miyeok in cold water for at least 30 minutes to remove any impurities.
Food history:
- Miyeok Guk is a traditional Korean soup that is often served on birthdays and after giving birth.
Flavor profiles:
- Salty, savory, and spicy.
Serving suggestions:
- Serve the soup as a main dish with steamed rice and side dishes.
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Region: Korean