MIYUK GOOK (SEAWEED SOUP)
Steps:
- Soak the seaweed in cold/warm water for ~30mins, until it is rehydrated. Rinse Seaweed by changing the water in the bowl several times, and "washing it", by squeezing the seaweed in the water. Drain the Seaweed. Cut it into small pieces (there are usually long pieces hiding in the bunch). Heat ~1-2T. Vegetable oil in a pot. When it is hot, add the seaweed. *If using dried anchovy or beef, cook it together, at this step, with the seaweed. On High Heat, Stir Fry the Seaweed until it looks cooked and alive (a little bubbly). Add water, just enough to cover the top of the seaweed. Cover with a lid, keeping on high heat. When the water is fully boiling, check on it, and see if the liquid is creamy looking (it should not be clear like water anymore). If not, let it boil longer. Once the water reaches the creamy color, add the stock or water (see below) - use however much you want to make it soupy. If you like more solids, use less stock/water. If you like more soup, add more stock/water. *If using Ox Tail or Chicken Stock (already made stock), add the stock in place of this water. *If using beef or dried anchovy, just add water here. Don't cover the pot anymore, with the lid. Let the soup come to a boil, and continue boiling at medium-high heat, until you are ready to eat. The longer it cooks, the better the soup. ~20mins is great...sometimes I have let it go for an hour. The seaweed gets really soft, and this is awesome. Just watch for too much evaporation...so make sure you add enough water/stock. When you are ready to serve, season with salt. If using Dried Anchovy or Beef Stock, When serving, in the bowl, add a drop of sesame oil. With the chicken broth, a little black pepper is good. Serve with Rice in the Soup. voila!
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