Posted on April 19, 2020 by Sang Kim
We go through a lot of sushi in our workshops, but this one is not the variety used for making rolls. Of the hundreds of variations of soups, Korean seaweed soup #miyeokguk #미역국 is my favourite, in part because it’s the simplest one to make, and in part because it’s one of the best and most delicious hangover cures.
It is traditionally prepared for mothers who have just given birth. Made from brown seaweed (or Japanese wakame), the nutrients in the seaweed are known to cleanse/replenish the blood, produce breast milk, and generally quicken recovery. It’s also served on your birthday because, frankly, you need to be reminded every year how much your mom had to endure to give birth to you. I use beef because it deepens the umami, but you can use any meat protein.
Dried seaweed is so cheap (and lasts longer than any guilt trip) that storing a bag in your pantry is something to deeply consider between binge-watching your favourite Netflix anime for the second time.
SEAWEED SOUP WITH BEEF
(Serves a hungry family of four OR a “mom-it’s-a-weed-for-the-love-of-god-and-I’m-not-really-feeling-it-right-now family of ten.)
1 oz dried seaweed (Miyeok / wakame)
5 oz beef chuck or round, cut into bite-sized pieces
1/2 ts fine sea salt
1/4 ts black pepper
1 Tb sesame oil
2 Tb soy sauce
1 ts minced garlic
6 cups water
#covid19 #quarantinerecipes #greatmoms #wakame #seaweedsoup
Category: PostsTags: covid-19, quarantine recipes, seaweed, seaweed soup, wakame