Seaplant soup and seaplant salad / 미역국, 미역무침 (미역냉채) / Miyuk guk, miyuk muchim (or miyeok guk, miyukgook, miyuk gook, miyeokguk miyukmuchim, miyuk naengchae)
- Categories: banchan, beef, non spicy, seafood, sidedish, soup
- Made with: beef brisket, fish sauce, garlic, green onion, seaplant, sesame oil, sesame seeds, soy sauce, sugar, vinegar, water,
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- Originally posted on December 16, 2007 at 10:47 pm by and published in Cooking Korean Food with Maangchi - Book 1
183 people on YouTube like thisMiyuk guk is made of seaplant and is traditionally eaten on your birthday or after giving birth, but you can eat anytime you like. Miyuk is known to be rich in iodine and calcium and considered as food that helps lower cholesterol in your body.
Whenever I meet my mother, she recommends eating more “miyuk” and shows how much she enjoys it. She makes soup, salads with it. And also she wraps rice and sauce and eat it. We all believe it’s good food resource.
I used to have a stereotype about people from another culture that they wouldn’t like miyuk guk.
When I was in Korea, I had a friend Jeanne, an American nun who had been living in Korea for more than 35 years. She always told me how she loved Korea and Korea was like her hometown after living 35 years there! She loved all kinds of korean traditional food. Of course she could speak Korean just like a korean.
She said,”there is one thing I can’t like of korean food!” I asked, “What is it?” She said, “Miyuk guk”. I couldn’t help laughing because I expected some kind of weird korean food, but only miyuk guk. I was curious about why she doesn’t like it. She answered, “It’s slippery in my mouth, ooh, I don’t like the texture” I laughed again when I heard her point of view.
I hope she is doing well now. She must be living in somewhere in Chicago. I used to tease her, “Miss Jeanne, would you sit over here?” when we met a coffee shop sometime.
Here is the recipe for Miyuk guk and Miyuk salad:
Seaplant soup (Miyuk gook):
4-6 servings
Ingredients:
- 4 cups of soaked miyuk (1 cup of dried seaplant)
- 16 cups of water
- 4-5 tbs of fish sauce
- 200 grams of beef brisket
- 1 tbs of minced garlic
- sesame oil
Directions:
- Soak 1 cup of dried miyuk in a big bowl for at least 30 minutes.
- Drain the water from the sea plant and cut it into bite size
- Place the soaked sea plant(about 4 cups) in a big pot and add 16 cups of water and boil it over high heat for 20 minutes.(later you may have to add more water if the soup is too thick)
- Cut the beef brisket nto bite size pieces.
- When the water starts boiling (about 20 minutes later), add the beef and 1 tbs of garlic. Boil it again for another 20 or 25 minutes over medium heat.
- Add 4 or 5 tbs of fish sauce(add more or less depending on your taste) and drizzle a few drops of sesame oil before serving.
Miyeokguk (replaced beef with mussels)
Seaplant salad (Miyuk muchim)
Ingredients:
- 7 cups of soaked miyuk (about 2 cups of dried seaplant)
- 6 tbs of soy sauce (more or less depends on your taste)
- 1 tbs of sugar
- 1 tbs of minced garlic
- chopped green onion
- 4 or 5 tbs of vinegar
- sesame seeds
Directions:
- Soak 2 cups of dried sea plant (miyuk) in a bowl at least for 30 minutes and then drain the water from it.
- Boil some water in a pot and add the soaked miyuk. Stir it with a spoon for 30 seconds .
- Take out the seaplant and then rinse it in cold water. Drain the water out by squeezing the seaplant gently.
- In a big bowl, put the seaplant and add 5 or 6 tbs of soy sauce, 4 or 5 tbs vinegar, 1 tbs of minced garlic, 1 tbs of sugar, 1 chopped green onion, and mix it up by hand.
- Sprinkle some sesame seeds on the top and serve it cold.
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