Broccoli Miyeok Guk (Broccoli Seaweed Soup)
Miyeok guk is traditionally eaten on one's birthday as well as in the weeks after a woman has given birth. It's considered healthy and restorative. Miyeok guk typically doesn't have broccoli in it, which I added to this recipe. Broccoli is healthy for you so I thought it would be a good addition to this traditional soup.
- 1 cup of soaked dried seaweed (miyeok 미역)
- 1 tsp of salt for rubbing seaweed
- 1 medium bunch of broccoli
- 1 tbsp of anchovy powder (myulchi garu 멸치 가루)
- 1 small sheet kelp, about 2"x2" (dashima 다시마)
- 3 1/2 cups of water
- 2 tbsp of yellow fermented soybean paste (doenjang 된장)
- Bring a pot of water to a boil for blanching the broccoli. When it is boiling, dunk the broccoli in for 2 minutes or so. Drain and set aside.
- Soak seaweed for 3-4 minutes, drain and rub about 1 tsp of salt into the wet seaweed and rub, washing thoroughly. Drain. Cut into bite size pieces, roughly 3-4" lengthwise. (If it’s already cut seaweed, you don’t need cut again)
- Make anchovy stock: put in 3 1/2 cups of water, anchovy powder (or 5-7 dried, gutted anchovy) and kelp into a pot. Bring to a boil then simmer for 15 minutes. Strain and set aside 3 cups of the stock.
- Put 3 cups of the stock back into the pot and add the bite-sized seaweed. Boil for about 5 min and add broccoli.
- Mix fermented soybean paste with 2 tbsp of water, strain before adding the soybean liquid to the pot. Taste and add salt (or more soybean paste) if necessary. Bring it to a boil again and then remove from heat. Serve hot.
Serving Size: 3-4
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Preparation Time: 20 minutes