Koreans eat miyeokguk on birthdays as well as regular meal occasions. Miyeokguk is also #1 postpartum food in Korea because of its amazing health benefits. Miyeok is considered as one of the super foods in the world. Watch this video and:
1. Learn how to make delicious and nutritious miyeokguk
2. Discover everything you need to know about super food, miyeok (sea mustard)
3. Learn how to make natural seaweed facial mask and watch Crazy Koreans' transformation!
1 Ounce (Dried Miyeok or Brown Seaweed)
Rice rinsed water
9 Cup (144 tbs) (Rub 2 cups of rice grains to get milky colored water)
2 Tablespoon, divided (As needed)
Beef "cubed" steaks
11 Ounce, cubed for steak
1 1⁄2 Teaspoon
Soy sauce for soup/Soy sauce - regular
1 Teaspoon (Gook-Gan-Jang)
1. Soak dried miyeok in water for at least 30 min. More than an hour is ideal.
2. Rinse miyeok thoroughly twice and drain. Cut into about 5 inches length or as desired.
3. In a large bowl, wash 2 cups of rice and drain. Pour more than 9 cups of water and rub rice grains to get milky colored water. Save this milky water for the soup base. (You can cook this rice separately which can be served along with the soup)
4. Saute beef in 1 tbsp of sesame oil while stirring on high heat for 3 minutes.
5. Add miyeok and saute for another 5 min. Add a bit more sesame oil if it starts to stick to the bottom.
6. Add 1 tsp of minced garlic, 9 cups of rice-rinsed-water, 1 1/2 tsp of salt and 1 tsp of soy sauce for soup (Gook-Gan-Jang), boil with a lid on high heat for about 30 minutes. Skim off any foam or oil on top.
7. Taste to season. If it seems too salty add a little bit of water and bring it to boil again. If it’s not salty enough, add salt gradually so you don’t make it too salty.