Thursday, 28 October 2010

Seaweed soup with beef (Miyokguk)

It is important to buy good quality seaweed. It should be very soft when you soak it in water. If you do not have the beef broth available, use the same amount of water with 1/2 teaspoon Myolchigaru (anchovy powder).

1. Soak the seaweed in water until tender. Then drain. If too long, cut a few times with scissors, approximately 2รข€/5 cm long.

2. Cook beef, garlic and seaweed with sesame oil until the seaweed color changes to dark green. Add beef broth and cook until the seaweed is tender.

3. Adjust the seasoning with soy sauce if necessary. Add black pepper before serving.

In the past in Korea, it was a tradition to announce the birth of a child by hanging a special decoration on the gate of the house. For the birth of a son, this consisted of red peppers woven with straw; for a girl, charcoal pieces were added to these pieces of straw.

For the women who have given birth to a child, Miyokguk (seaweed soup) is always served especially for the first few weeks. We believe that the seaweed cleanses the blood and helps the flow of milk for newborn babies. At the same time, its rich calcium helps the bone structure of the newborn. Therefore seaweed soup is always referred to as birthday soup no matter how old you are.

Miyok is black when dried but turns dark green and expands enormously when soaked in water. Good quality seaweed is very soft and slippery. You can just slurp it down without even chewing.

INGREDIENTS (serves 4)

29g Dried Miyok (seaweed)
113g beef (rib eye)
1 garlic clove, crushed
1 tablespoon sesame oil
4 cups beef broth
Soy sauce to adjust seasoning
Ground black pepper

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