Brown seaweed is one of the primary ingredients of Miyeok Guk, a Korean soup dish. Miyeok Guk is served for birthdays, including the actual day a child is born. This is typically the first meal of the child and for the mother. It is also common to give seaweed to students the night before a big exam. It is believed that seaweed aids in optimizing brain functions. Brown seaweed, like most seaweed, must be re-hydrated before cooking. According to the National Center for Biotechnology Information, some forms of brown seaweed are high in antioxidants.
Miyeok Guk
Step 1
Pour water into a bowl.
Step 2
Place the brown seaweed into the bowl of water. Let the seaweed sit for 2 hours. This gives the seaweed time to rehydrate. The seaweed will grow in size.
Step 3
Remove the seaweed from the bowl and rinse well. Seaweed can be gritty and needs to be washed very well before cooking.
Step 4
Place the seaweed, chicken broth, sesame oil and minced garlic into a large pot.
Step 5
Bring the soup to a boil.
Step 6
Reduce heat and simmer for 5 minutes.
Step 7
Serve alone or with your favorite rice.
Hijiki Seaweed with Carrots and Onions
Step 1
Soak the hijiki in water for 10 minutes.
Step 2
Drain the water, except for 1/2 cup, from the hijiki.
Step 3
Use a large skillet or wok to saute the onions in sesame oil until the onions are slightly transparent.
Step 4
Add carrots, hijiki and the 1/2 cup of water from Step 2 to the sauteed onions.
Step 5
Simmer for 30 minutes.
Step 6
Add tamari or sea salt according to individual taste. Serve with rice or as a stand-alone dish.
Things You'll Need
- Miyeok Guk :
- Bowl
- 1 oz. brown seaweed
- Large pot
- 6 cups vegetable chicken broth
- 2 tsp. sesame oil
- 1 tsp. minced garlic
- Hijiki Seaweed with carrots and onions:
- 2 cups dried hijiki
- 2 chopped onions
- 1 tbsp. sesame oil
- Large skillet or wok
- 4 chopped carrots
- Tamari or sea salt to taste
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