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2018.07.16 ( Mon )
K-FOOD
Miyuk Guk for your soul

출판일: 2013-11-07

기사입력 2013-12-06 19:12

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▲Grilled matari baby-oyster mushrooms.

Photography by Lori Lynn.

Korean seaweed soup, known as miyuk guk, is traditionallyeaten either on your birthday or for new mothers to eat right after giving birth. This restorative meal is known to have health benefits of replenishing vtamins and also effective in reproducing blood cells. Also, there is an old Korean myth where the length of the seaweed is to symbolize a wish that the person who eats miyuk guk will also live a long life. In this day and age where keeping one’s health is important and everyone is looking to ensure they live a healthy, long life, Lori Lynn recommends her version of miyuk guk with huge Atlantic sea scallops!

 

“This soup, miyuk guk, is simple, but super flavorful and the scallops add a luxurious component. It’s made with seaweed, known as miyuk in Korean, lots of garlic, and ground pork in
an ocean-like broth. It is garnished with a drizzle of toasted sesame oil, a sprinkling of crunchy sesame seeds, while a restrained amount of Korean red chile flakes called gochugaru adds a lively quality. The scallops are seasoned with Kosher salt and seared in a hot pan with just a bit of canola oil to let their natural flavor shine,” said Lori Lynn

 

 

Ingredients:
• 1/3 lb. ground pork
• 6 garlic cloves, shaved
• 4 c. water
• 1 T. fish sauce
• 1 T. low sodium light soy sauce
• 1/2 c. miyeok or cut dried wakame, rinsed if necessary
• fresh ground pepper
• salt if needed

 

Directions on making the miyuk guk broth

1. In a traditional Korean clay pot (or soup pot) over medium heat, brown the pork in a drizzle of canola oil.
2. Remove any excess fat.
3. Add garlic, stir, and cook for about a minute or two.
4. Add cold filtered water and bring to a boil.
5. Add fish sauce, soy sauce, and cut dried seaweed.
6. lower the heat and simmer about 20 minutes.
7. Season with plenty of fresh ground pepper and salt if necessary.

 

Directions on pan-searing sea scallops

1. Season cold dry scallops with Kosher salt.
2. Heat a stainless steel saute pan over high heat.
3. Add canola oil to coat the bottom of the pan.
4. When the oil is very hot and just about to smoke, place the scallops in the pan.
5. Be sure not to crowd the scallops. cook over high heat for exactly two minutes to form a nice caramelized crust.
6. Flip the scallops over with a pair of tongs, and cook for one minute only.
7. Serve immediately

 

Combining the broth and sea scallops
1. Ladle soup into warm shallow bowls.
2. Drizzle toasted sesame oil over the soup.
3. Arrange scallops in the soup.
4. Garnish with toasted sesame seeds and Korean red chile flakes (gochugaru).
5. Serve with steamed white rice and kimchi on the side.


 

 

 

More Info on Lori Lynn:
Lori Lynn (full name lori lynn hirsch Stokoe) is a power food blogger who is also a private school accountant, professional table setter, and food critic. She has been in the food industry for more than 20 years. Taste With The eyes is no simple blog. This six year old blog has over 700 posts revolving around reviews on great restaurants she has discovered, her own recipes of foods inspired from other cultures, and her titillating images of food. Among these dishes that are inspired by other countries, Korean culture is one of her current major influences.visit her website: http://www.tastewiththeeyes.com/ and follow lori lynn on twitter: @tasteblog to check out her latest food creations!

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