My grandmother lost her ability to speak English after her stroke (a long time ago...although she speaks Korean and Japanese just fine...neither of which I speak!), and I don't know what's in her miyukguk recipe. And there are a billion of them online. Not sure which is the best! It's been years since I've had the authentic version (no beef boullion plz), but I wanted to make a batch for after the baby comes.
What's yours?
GOLD / wonderful apricot / 22646 posts
my mom made me different kinds during the first month pp...
beef, plain with just dashida, seafood with mussels, etc.
they were all good, i think i actually the seafood one the best~
GOLD / wonderful apricot / 22646 posts
as for recipe/cooking- i kieep it simple.
i cook the seaweed in sesame seed oil first, add in teh protein add dashida and ground garlic/chopped onions for flavor, then add water.
honeydew / 7916 posts
I usually cook the seaweed in sesame oil (though I'm never sure if I should start cooking the beef a little first with garlic because I'm afraid of things touching raw meat), then add water. Add a little gook ganjang towards the end for flavor. This is kind of invented though because my stepmom never taught me how to make anything!
wonderful grape / 20453 posts
Ooo onions and garlic, that will be good. I didn't know about cooking the seaweed, too. It probably gets rid of that more rubbery flavor it gets when I just dump it in hot liquid.
I was thinking about making beef broth from scratch in the crockpot (dump veggies+beef bones in there, add water, let it go for 10 hours) but wasn't sure if it's really necessary. They sell massive marrow bones at the K market by my house
I wish i had more korean recipes under my belt, but i have her recipes for chap chae, bulgolgi, and I found one for kimchi/kaktugi that i make in the summer (when i can take the salted veggies outside and hose them off, lol! So easy that way). Yum!
honeydew / 7444 posts
I make anchovy broth before i make the soup: anchovies, kelp, onions, garlic, guk ganjang. I also soak the seaweed for about 30 minutes, rinse a few times, cut into pieces and set aside.
I'll cut up the meat into small pieces and marinade with guk ganjang and garlic. Saute that in sesame oil and then add seaweed. Pour in the anchovy broth, bring to a boil and then simmer. You can add guk ganjang to taste. I love adding mussels and shrimp towards the end, a few minutes before serving. You can always add dashida but i don't think it's always necessary unless your broth tastes thin.
I prefer anchovy broth because it's just so much more flavourful than beef broth.
honeydew / 7488 posts
@blackbird: The other thing about getting rid of the rubberiness from the seaweed is to boil for longer. Also its a lot more tender and flavorful on the second day. I use beef sautéed in sesame oil and garlic, soaked seaweed, soup soy sauce, and if I have time, I prep anchovy broth beforehand. It's also nice to soak the beef beforehand in cold water.
wonderful grape / 20453 posts
Oh this all sounds delicious. I've never made anchovy broth! Is it really fishy? I don't want to make the soup too salty so that i feel all bloated and gross
Ok, just boil the seaweed more. I really do just tend to throw it in at the end!
Thanks for all the tips! I'm hoping i can make the soup mix and freeze it, then just add seaweed when i want it. Well, i guess I could freeze it all. I don't know why it wouldn't freeze well...
honeydew / 7916 posts
@blackbird: Cooking everything together for a long time will probably give you as much flavor as making beef broth from bones beforehand! And like @T-Mom says, it helps with the seaweed texture. I think as the seaweed cooks longer it breaks down and the broth gets thicker too (even if I add water), which I like better.
wonderful grape / 20453 posts
Does anybody use a crockpot or do you just keep it on the stove for a really long time and let it simmer on low most of the afternoon?
Seriously, who knew soup was so complicated. I have a banging chicken noodle soup recipe where the broth is 100% from scratch and it is WORTH IT, even though it takes all day long.
persimmon / 1081 posts
@blackbird: I find anchovy broth smells less fishy if you keep the lid off the pot when boiling/simmering
honeydew / 7488 posts
@blackbird: I freeze mine and pull it out for the kids when I'm in a bind! It totally freezes fine!
admin / watermelon / 14210 posts
i make it with anchovies or beef. i also like it with clams, but i haven't tried it with the kids yet. i soak the seaweed in water for an hour or so. saute the beef in sesame oil, then add the seaweed and water. i also add a little bit of garlic and then season with gookganjang. my mom doesn't add any garlic and it tastes just fine.
if i don't have beef on hand, i just add anchovies and it still tastes great. i make a huge batch and freeze into individual portions for the kids.
hostess / wonderful honeydew / 32460 posts
Easy version:
Soak seaweed. Soak meat.
Meat for around 10 mins to get all the blood out.
Throw meat in pot with water and a full onion. Boil for half an hour. Take out meat. Cut or shred meat into small pieces.
Throw seaweed in pot with meat. Take out onion (or keep it in if you like). Summer and add 2-3 pieces of garlic whole or minced.
Season with gook ganjang and salt
coffee bean / 35 posts
This is going to be my first time making it (trying to cook some ahead of time and store in the freezer so I can have it after the big day), so I have some really basic questions.
Like, what kind of beef do you guys use for this? And is there a certain brand of gook ganjang I should buy? The seaweed - I buy it dry, right? Any help appreciated!
wonderful grape / 20453 posts
thanks for all the tips, everyone! I think i'll do beef and toss in a few anchovies.
@Karma, i was going to use brisket, but i also read you can use ground beef!
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