Marine plants are receiving great attention as healthy food because they are rich in alginic acid, dietary fiber, and other nutrients effective in treating adult diseases. One of these marine plants, sea mustard, abounds with zinc, calcium, iron, and iodine. Koreans enjoy it in different ways but the most popular is to make it into soup called “miyeok-guk.” Many restaurants serve it and many people cook it at home because the recipe is simple, the taste is delicious, and you do not have to worry about too many calories. Miyeok-guk is also popular as a health food. In fact, it has been used in postnatal care in Korea since old times.
Miyeok-guk on TV
Chu Ja-hyeon & Yu Xiaoguang made their sweet honeymoon life public through the TV program Same Bed, Different Dreams. Chu often makes Korean food for her Chinese husband and Wu enjoys eating it very much. His favorite is seaweed soup. In one episode, he gulped down a whole pot of miyeok-guk at once, saying, “This is so delicious.”
Cooking Time: 60 min
490kcal (For 4 people)
Main Ingredients: 20g dried sea mustard, 100g shank of beef, 1.3l water
Sub-ingredients: 9g soy sauce, 2.8g garlic, 0.1g black pepper, 13g sesame oil, 6g salt
1. Soak the seaweed in water for 30 minutes.
2. Wash the seaweed thoroughly, squeeze to remove the water, and cut into pieces about 4cm long.
3. Wipe off the blood from the beef and cut the beef into pieces 2.5cm long, 2.5cm wide, and 0.2cm thick. Sprinkle with black pepper to get rid of the unpleasant smell of the meat.
4. Put the sesame oil in a pan and cook the beef on medium heat for 2 minutes.
5. Add the seaweed and cook for 3 more minutes.
6. Pour water into a pot, add the seaweed and beef, and boil for 6 minutes on high heat. Then, reduce the heat to medium and boil for another 20 minutes.
7. Add soy sauce and salt and cook for 5 more minutes.
8. Put into a bowl and add two drops of sesame oil before serving.
Kim Hyo Jin email@example.com
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