Seaweed Soup(Miyeokguk) with Seafood
…..Miyeokguk is made of edible seaweed and is traditionally eaten on birthdays or after giving birth, although you can eat it anytime you like. I really want to give this recipe to my daughter LACEY. When she gave birth to CALEB, she ate this soup. I tried for the first time making this seaweed soup with scallops, and it tasted great. Now everyone in my family likes this soup, and my grandson likes as well. Seaweed is used with many Asian dishes. Kelp, Nori, and Sea Mutard(Miyeok)are all well-known seaweed ingredients used in most Asian countries as an add- on or actual ingredient in food. Seaweed is something that can provide many benefits to your body. Most of the world’s oxygen comes from seaweed!! This is why we love seaweed so much, because it is both nutritious and a great snack.
Serving: 4
Time: 1 hr
Ingredients:
- 5 cup anchovy broth
- 4 cup seaweed(40 g dried seaweed)
- 1 cup scallops, sliced
- 1/2 cup baby squid(or usually used whelk meat: TSUBU GAI), sliced
5. 5 garlic cloves, minced
6. 3 1/2 Ts house soy sauce(gukganjang)
7. 2 Ts sesame oil
Cooking Instructions:
- Soak the dried seaweed into a bowl with cold water about 30 minutes.
2. Clean the seaweeds with cold running water several times, drain the water and cut them about 2".
3. Put the sesame oil into a pot with medium heat, add the sliced scallops, the sliced baby squids, the minced garlic and stir-fry for 3 minutes.
4. Add the seaweed, 3 1/2 gukganjang into the pot and stir-fry about 1–2 minutes.
5. Pour the anchovy broth into the pot, boil them for 10–15 minutes with a lid.
6. Add some gukganjang if it is too bland.
7. Serve it.
You can also view this recipe on instagram.
