미역국 원리

Seaweed Soup

The key step is sautéing rehydrated seaweed and beef in sesame oil before adding water — this develops depth and removes the raw seaweed taste. Season with soy sauce only, no salt.

음식 예시 0개

Miyeok-guk gets its signature nutty depth from first sautéing rehydrated seaweed in sesame oil with beef or mussels — this step removes any raw seaweed flavor before adding water.

핵심 요소

핵심 원리

Sesame oil stir-fry -> Add plain water -> Single seasoning with soy sauce - It's simple, but the order of steps is crucial.

핵심 단계

1Soak the seaweed (miyeok) in water for 30 minutes, then cut it into pieces about 2-3 cm long.
2In a pot, heat 1 tablespoon of sesame oil over medium heat. Add the beef (or clams) and seaweed (miyeok), and stir-fry for 3 minutes.
3Pour in 1 liter of water and bring it to a boil over high heat. Then, reduce the heat to medium and simmer for 15-20 minutes.
4Seasoning with just *guk-ganjang* (soup soy sauce) is best, as salt can cause the seaweed (*miyeok*) to change color.

seaweed

Blanched seaweed (miyeok) and Korean radish become slippery when boiled for a long time; 15-20 minutes is the ideal cooking time.

주 양념

Only use *guk-ganjang* (soup soy sauce) – do not add salt, as salt makes the seaweed tough.

variation

Instead of beef, you can use clams, mussels, or other seafood options.