Sunday, October 15, 2006

Miyuk Gook (Seaweed Soup)

Miyuk gook is traditionally made for someone on their birthday and for mothers who have just given birth. It's one of the easiest gooks to make. I make it in big batches and freeze in ziploc containers to eat when I'm too lazy to cook or hungover or both.


1/2 cup dried miyuk
4 cups water
1 tablespoon garlic
1 tablespoon sesame oil
3 tablespoons gook ganjang (soup soy sauce)
1/3 pound beef (I use galbi sal)


Soak dried seaweed in a bowl for at least 10 minutes. (It grows to more than triple its size in water) Cut seaweed into pieces. Heat sesame oil in pot and saute beef until browned. Pour in 4 cups of water, garlic, soy sauce and bring to a boil. Turn heat to low and simmer for another 20 mintues. Add more ganjang or salt to taste.

Note: This recipe can also be made with clams or mussels.
Note 2: My mom omits the garlic.
put the heat down really low and it boil for 45 min or so.. also, use 3/4 cup less water and add a can of chicken/beef broth in the last 15 min..

I always saute the meat, miyuk, garlic and sliced white onions until a whitish liquid is discharged from the mother in law says that draws out the flavor of the miyuk.

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