From my previous post about Miyuk Gook, I discussed about how Koreans started eating Miyuk Gook for their birthdays. In short this soup is healthy, healthy, healthy. And today, the recipe!
This soup can be reheated couple times and will taste good for days so if you really like this soup, don't be afraid to make more than you can eat at once!
Ingredients (Following makes about 4 servings)
40g dried seaweed
200g beef (any beef used for stew/stock is fine)
1tsp Dashida (Beef Stock Powder)
1/2 tsp ground/minced garlic
1tsp sesame oil
Ok, Let's Start!
First thing is to hydrate dry seaweed. Soak in water till it get nice and plump. Wash them first and then cut into bite sizes.
Also cut beef into bite sizes as well. This will be used to cook nice broth. If you don't like beef you can substitute with mussels or just don't put anything to make clear soup. Beef broth is usually the original birthday soup and clear soup with only seaweed is for new moms. But that doesn't mean you cannot choose your preference right? I personally like Miyuk Gook with mussels.
Get a pot and fry seaweed with sesame oil and garlic ONLY. No beef Yet!
Quickly fry so the flavor gets locked in. No need to do too much. Now pour 16 cups of water and add beef. Add salt and Dashida too. If you don't like Dashida, you can leave it out. But we like to add just a little bit to pull flavors together for better taste. Boil at high temperature.
As it starts to boil, you will see these kind of impurities (blood etc...) floating on top.
Now comes the most important step of the recipe. This cannot stay. We need to take them out.
So wait and when it seems like most of them are on top, start skimming those nasty stuff off from the soup and discard. Be careful not to get too much of soup off with it. This will help soup taste nice and clean.
When you are done discarding the impurities, turn down the heat to med (about to 5 on our stove knob) and cook for another 15 minutes.
And you are DONE!