Sunday, March 4, 2012

미역 냉국 Chiiled Seaweed Soup

Hey, it has been a while since my last post hasn't it?

I'm sorry for that, but today is going to be another short post. I have exams in a week. I am really stressed out. But I promise, posts everyday for a week following exams. Is that ok??

Anyways, I don't have that much time today (I'm on a study break) so I'm not going to do anything too hard. I am going to be posting about chilled seaweed soup (Miyeok Naengguk). Do you guys remember the Chilled Cucumber soup from last year? well this is the same thing, but it is made with seaweed.

The weather today has warmed up in, so I thought that it would be a good idea to introduce you to the soup. It is basically the same thing as the cucumber version, just with a more ...well....seaweed-y taste to it.

Anyways, on to the recipe

1 cup miyeok cut into small pieces.
1 tablespoon soy sauce
1 pinch of salt
1 teaspoon sugar
1 teaspoon minced garlic
some sliced onion
1/2 spring onion,thinly sliced
1/4 teaspon red pepper flake
1/2 teaspoon sesame oil
1/4 teaspoon sesame seeds
For the Soup base
a pinch of salt, to taste
1 teaspoon white vinegar

1. Put the dried seaweed in a large bowl and cover completely with cold water till submerged and leave for 5-15 minutes or till the seaweed is completely rehydrated.
2. Put 1 cup of rehydrated seaweed in to the boiling water about 1-2 min and quickly strain out from the water and cool it with running cold water. ( by doing this step, you will have odorless seaweed and fresh coloful seaweed)
3. In a medium bowl, put the strained seaweed, onion, spring onion and soysauce, garlic, sesame oil, sesame seed, sugar, salt massage well so that the seaweed is evenly seasoned. Put into an airtight container into the fridge.
4. When it is about time to serve, remove it from the fridge.
5. Add cold water & ice, salt and vinegar.
6. Give it a good stir and taste it - if it is too vinegary then add a little sugar to help lighten it, or if its not vinegary enough then add a little more vinegar (incidentally, this is meant to be somewhat vinegary as opposed to sweet or salty).
7. When you find the perfect taste, serve.

And there you have it, a quick dish for summer. If you want you can also add some cucumbers so it becomes chilled cucumber and seaweed soup.

That is it from me today, but I promise. A week of posting when exams have finished. Back to more study now. Bye...until next time, stay healthy, happy and eat lots of good food.

1 comment:

  1. mmm! I love seaweed soup, especially on cold rainy days (or on my bday.) Sometimes i like to add rice into it to give it a thicker and porridge like texture.