Wednesday, July 23, 2008

MiYeok Guk


  • 2 qt beef stock

  • 4 oz. cooked beef brisket, shredded

  • 1 cup dried seaweed (* I purchased already washed and cut-ted seaweed)

  • 3 tablespoons Guk kanjang (Korean soy sauce for the soup)

  • 2 tablespoon minced garlic

  • 2 tablespoon dark sesame oil

  • 1 teaspoon salt
  1. Boil the beef stock in the medium pot. ( if you didn't prepared beef stock, boil the beef brisket with water together). Once boiling reduce the heat to low.

  2. Mean times, soak the dried brown seaweed in cold water for 5 minutes. Drain the water. (if you purchased regular dried miyeok, you need to rinse the seaweed a couple of times in running water, then drain the water. Cut the seaweed with scissors to little finger lengths).

  3. Season the beef and miyeok with 1 tablespoon sesame oil and 1 table spoon minced garlic, 1 teaspoon salt, saute 5 minutes in the pan on medium heat.

  4. Add Miyeok and beef to the beef stock, then boil the soup again about 15 minutes on medium heat .

  5. Add Korean Soup Soy sauce, 1 tablespoon garlic, 1 tablespoon sesame oil, boil it for 5 more minutes then serve. (You can adjust the taste with some salt if it is needed, however I didn’t use it).

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