Miyok kuk seaweed soup
Origin of the recipe
Miyeok is a seaweed of the Undaria pinnata species, known as wakame in Japan. It's highly nutritious and contains beneficial substances, such as omega-3 fatty acids, so it's used not only in cooking but also in Eastern medicine. Miyeok is used in a wide variety of Korean dishes, especially soups. Try this aromatic soup with miyeok seaweed and beef.
What do you need for cooking?
Ingredients
-
Dried seaweed
-
Beef fillet
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Sesame oil
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Sea salt
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Ground black pepper
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Garlic
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Soy sauce
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Water
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Anchovy broth
Kitchen utensils
- Knife
- Board
- Bowl
- Lid
- shoulder blade
- Thick-walled saucepan
Step-by-step recipe
Step 1:
Pour 15 grams of dried miyoki seaweed into water and leave to soak for 5-10 minutes, then wash and squeeze.
Step 2:
Cut 120 g of beef fillet into small thin pieces, place in a bowl, add salt and pepper, mix and leave for 5-10 minutes.
Step 3:
Heat a heavy-bottomed pan over high heat for 25 seconds, add a tablespoon of sesame oil and add the meat, tossing it with the oil.
Step 4:
Add the squeezed seaweed and stir.
Step 5:
Simmer, stirring, for another 2 minutes.
Step 6:
Add 2-3 crushed garlic cloves, 2 teaspoons of granulated anchovy broth and one and a half tablespoons of soy sauce.
Step 7:
Add water, stir and bring to a boil.
Step 8:
Cover the pan with a lid and cook for another 10-15 minutes.
Step 9:
Serve with rice and other traditional accompaniments.
Cooking tips
Miyeok seaweed, used in Korean cuisine, and wakame seaweed are the same thing. It's easier to buy them under their Japanese name.
If the swollen seaweed is too long, you can cut it into pieces with scissors.
If you don’t have a special soup sauce, you can use a regular, classic one.
