Miyuk Gook Seaweed Soup Food

KOREAN SEAWEED SOUP (MIYUK GUK)

Steps:

• Gather the ingredients.
• Rehydrate the seaweed by placing in a large bowl and covering with water for 30 minutes.
• Drain the seaweed, squeeze out excess water.
• Cut into 2-inch pieces.
• In a soup pot over medium heat, sauté the seaweed in sesame oil for 2 minutes.
• Add garlic and soy sauce and sauté for another 2 minutes.
• Pour the stock into the pot and turn heat to high.
• When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.

MIYEOK GUK (SEAWEED SOUP)

Steps:

• Prepare the mussels and seaweed: Put on a kettle of water to boil. Place the mussels in a medium bowl, pour over enough hot water to cover by 1 inch and soak them until they open, about 15 minutes. In a large bowl, add the dried seaweed and enough cold water to cover by 3 inches; let soak for about 15 minutes as well. During this time, the seaweed will expand considerably.
• Dump the mussels into a clean sink and spray with cold running water so they're easier to handle. Open each mussel and, using your fingers, carefully scoop out the flesh. (The best way to do this is to loosen the edges of the mussel first, then peel the mussel off the shell in one piece.) Place all the scooped mussels into their original medium bowl, rinse with cold water, drain well and refrigerate until ready to use. Drain the soaked seaweed and set aside.
• Make the soup: In a large pot or Dutch oven, add the anchovies, anchovy oil, sesame oil, onion, parsnip and garlic, and turn the heat to medium-high. Cook, stirring occasionally, until the anchovies break down and the vegetables become fragrant and lightly browned at the edges, 5 to 7 minutes.
• Add 6 cups water, plus the fish sauce, soy sauce and the drained seaweed. Bring to a boil over high, stirring occasionally, then reduce the heat and simmer, partly covered, until the seaweed is soft and slippery and the broth is deeply flavored with seaside savoriness, 15 to 20 minutes. Taste and season with salt if needed. Stir in the mussels, bring back to a vigorous boil and serve the soup hot, with bowls of white rice.

MIYUK GOOK (SEAWEED SOUP)

Steps:

• Soak the seaweed in cold/warm water for ~30mins, until it is rehydrated. Rinse Seaweed by changing the water in the bowl several times, and "washing it", by squeezing the seaweed in the water. Drain the Seaweed. Cut it into small pieces (there are usually long pieces hiding in the bunch). Heat ~1-2T. Vegetable oil in a pot. When it is hot, add the seaweed. *If using dried anchovy or beef, cook it together, at this step, with the seaweed. On High Heat, Stir Fry the Seaweed until it looks cooked and alive (a little bubbly). Add water, just enough to cover the top of the seaweed. Cover with a lid, keeping on high heat. When the water is fully boiling, check on it, and see if the liquid is creamy looking (it should not be clear like water anymore). If not, let it boil longer. Once the water reaches the creamy color, add the stock or water (see below) - use however much you want to make it soupy. If you like more solids, use less stock/water. If you like more soup, add more stock/water. *If using Ox Tail or Chicken Stock (already made stock), add the stock in place of this water. *If using beef or dried anchovy, just add water here. Don't cover the pot anymore, with the lid. Let the soup come to a boil, and continue boiling at medium-high heat, until you are ready to eat. The longer it cooks, the better the soup. ~20mins is great...sometimes I have let it go for an hour. The seaweed gets really soft, and this is awesome. Just watch for too much evaporation...so make sure you add enough water/stock. When you are ready to serve, season with salt. If using Dried Anchovy or Beef Stock, When serving, in the bowl, add a drop of sesame oil. With the chicken broth, a little black pepper is good. Serve with Rice in the Soup. voila!