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Beef Seaweed Soup, aka, 소고기 미역국 (sogogi-miyeok-guk)

When you ask the age of a Korean, you need to specify whether you are asking for

‘international’ age or ‘Korean’ age. Because Koreans have a very unique way to

calculate age which nowhere else does the same. (Only in the North and South Koreas)

Koreans count age from when they were in their mom’s tummy. And on the 1st of

January, each year, everyone gains one age all together! at the same time!

A woman who just gave birth to her child will have the beef seaweed soup(ALWAYS!). It is highly nutritious with Iron, so it helps a woman to recover from all the loss of the blood during the delivery.

Beef Seaweed Soup is also an iconic food for celebrating Birthdays, remembering the pain and sacrifices that mother made during giving the birth.

BUT, you will never offer the beef seaweed soup for someone who is going to take an important exam or interview. Since the seaweed is slippery, if the person has the soup, the person may have slipped from the exam and fail!

You can make it either with Beef, Clams, Mussels or just only with seaweed.

Ingredients: (for 4-5 servings)

- 30g dried seaweed(Miyeok/Wakame)

- 300g beef chuck or round steak, sliced into smaller pieces

- 1/4tsp sea salt

- 2Tbsp sesame oil

- 2Tbsp soy sauce

- 1tsp minced garlic

- 1.5liters of water

- 1Tbsp=15ml, Wakame is Japanese Miyeok.

Instructions:

  1. Soak the dried seaweed in cold water for 10-15mins, allowing it to expand.

Drain/squeeze the water out.

(if you are using non pre-cut seaweed, cut it into little

finger lengths)

2. On a pre-heated pan (either pot), add the sesame oil and stir the beef.

3. When the beef is almost cooked, add the soy sauce, garlic and the seaweed. Stir them together until the beef is completely cooked.

4. Add the water and salt. Cover the pan (or pot) and let it boil for 10-15 mins. (Adjust the amount of water and salt after taste it!)

5. Serve it with rice.

(Koreans love to have the soup with Kimchi on the side as

well

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