Seaweed Soup and Anchovy Broth

 

 Seaweed Soup -Mee Yuk Gook- 미역국

*unfortunately, I don't have a finished product pic but I will update once I have one which will be soon since this is my Mom's fav soup and she makes it often.

This soup is good any time of the year. Traditionally to be eaten on one's birthday. 

Recipe from: Mom

Serving Size: 8

Ingredients: 

-A Pack of Dried Seaweed- you can find this at any Asian grocery store 

-Brisket Beef- about 1/2 lb

-Sesame Oil

-White Wine (called Jung Jong in Korean, brand I use is Soo Bok, but you can use any white wine)

-3 whole garlic pieces

-Anchovies (about 20 2-inch anchovies per 5 cups of water)

-Anchovy broth  (5 cups)

-5-10 cups Water

- 1 teaspoon Pepper

-Salt to taste

Method: 

1. Take the seaweed out of the package and soak them in a bowl with water. Make sure the water is enough to cover all of the seaweed. Soak for at least 30 min to 1 hour beforehand because the seaweed needs to become hydrated.   

2. After the seaweed is hydrated and slimy, you need to clean the seaweed. Firmly rub together the seaweed as if you are doing hand-laundry. When the seaweed starts to foam, you can stop. Rinse the seaweed with water until you see clear water. 

3. Drain the seaweed with a strainer and chop the seaweed into 2-3 inch pieces. 

4. Chop the brisket beef into small cubes about 1/2-1 inches big depending on if you like big chunks of meat or small chunks of meat in your soup. 

5. Saute the beef with a splash of white wine(~2 Tablespoons), sesame oil, and a dash of pepper. 

 6. When the beef is almost cooked through, add the seaweed and cook together for a couple of minutes. .

7. Add 1 Tablespoon of Sesame oil

8. Add anchovy broth ( about 5 cups-see below), and water. The beef/seaweed to broth/water ratio should be about 2.5: 1.

9. Add 3 whole garlic cloves and cook on medium heat for about 20-30 minutes so everything can mesh and cook together.

10. Add more sesame oil if needed for taste.

11. The soup will be very bland so season with salt at the very end once it is all done cooking. 

 

 

Anchovy Broth/Stock-Mel Chi Gook Mul:  

Note: Anchovy broth is the base for many Korean soup/stews, well at least the way my Mom cooks. It's very easy to make but it could be tricky finding anchovies at your grocery store. And I'm not talking about canned anchovies to add to your pizza or your salad, but dried anchovies (not sure if canned anchovies would work). I believe the anchovy broth gives a "background," deep, savory taste and really completes a soup. The kelp is optional if you are adding the broth to become another soup such as Seaweed soup, but the kelp is needed if you are making Miso soup or Udong.

For the anchovy broth all you need is:

-dried anchovies

-a small sheet of kelp or dashima on korean/japanese labels (about 2x4 inch but not a big deal if it's bigger)

-water

About 15-20 (or 1/2 cup) anchovies to 5 cups of water. 

1. First, microwave the dried anchovies for about 15 seconds. Why? It is to cook and bring out the flavor of the anchovies, but also making the anchovies less "fishy." It definitely will leave your microwave smelling a little "fishy," but it won't affect anything else that cooks in the it after. 

2. In a pot, add 5 cups of water and the 20 anchovies.

3. Boil the contents for a good 10-15 minutes or until the water gives a yellowy tint. 

4. Add the kelp and continue to boil for 15 minutes.