Korean Seaweed Soup (Miyouk Kook)
- Jihyuun Lyo
½ pound of chopped beef
½ spoon of minced garlic
1 table spoon of salt or whichever one prefers it
3 tablespoons of sesame oil
3 table spoons of soy sauce
Directions: First heat up the pot. Put three spoons of sesame oil, ½ spoon of minced garlic, and chopped beefs. Fried them until the meats turn brown. You don't have to make the meats completely well done because it will be cooked after you boil it with rest of the ingredients. Pour five cups of water into the pot and wait until it starts to boil. When it is boiling, put the prepared seaweed – seaweed should have been soaked in coldwater for at least an hour or more when needed. Cut seaweeds if necessary. Boil for another 5 minutes or so and then put 3 table spoons of soy sauce for the color and the taste. Lastly, if you want it saltier, put more salt instead of more soy sauce.
soup is a must have for mothers who just delivered babies. It has been known
for a long time in
This soup is almost always prepared by mother-in-law after her daughter-in-law just had the baby. It does not require many preparations or ingredients for that matter. It is one of the simplest Korean soups one can find.
soup is very popular in
The reason for using dried seaweeds instead of fresh ones is simple. Dried ones are easier to preserve for a long time. Also, after it is soaked in the water for a period of time, it will have that fresh effect again and good to eat!
broth is usually prepared by boiling chopped beefs but sometimes prepared with
mussels for people who like the flavor of seafood. But especially for mothers
who just had labors, it is often prepared with beef broth. The meats had been
considered very expensive and precious food to find than the vegetables in
However, many people would not consider beefs as precious as it was before. The ingredients of this soup are very cheap to buy. It is something that many Korean people already store in their kitchen in a regular basis. Minced garlic, salt, soy sauce, and sesame oils are used very frequently in almost every Korean food. Each time I make this soup for myself for a quick meal, I remember how my mother prepared each ingredient so carefully. Everything was made from the scratch. This includes sesame oils and soy sauce that she brought from my grandmother’s house.
large consumption of meats has started just recently in
Making broth with beef is quite common in many Korean soups. Not only it brings out the flavor of the soup, but also it was the ways in which many Korean people consumed nutrition. Korean people save every part of the cow including its bones. With specific part of cow’s bones, broth can be made several times for other Korean soups as well. What many people do not realize is that, “Moderan meats have seven times more fat than non-industrial meats, as well as drug and antibiotic residues” (Shiva, p.66).
is fortunate that traditional food culture of