Korean Style-cold Seaweed Soup Miyeok Naeng-guk
From littlesponger 15 years ago
- - to make
- Serves 2
This is one of the most refreshing summer dishes I know of. While the seaweed and the vinegar provide the cooling elements of the dish, the chilli and the garlic arrive with flags waving as the aftertaste of this dish, balancing the cold with their heat and pungency.
Ingredients
- 1 cup miyeok (Korean dried soup seaweed)-rehydrated, alreay cut into small pieces. shopping list
- 1 tablespoon soy sauce shopping list
- 1 pinch of salt shopping list
- 1 teaspoon sugar shopping list
- 1 teaspoon minced garlic shopping list
- 1/2 skinned cucumber, washed,julienned shopping list
- thinly sliced onion, half amount of julienned cucumber shopping list
- 1/2 spring onion,thinly sliced shopping list
- 1/4 teaspon red pepper flake shopping list
- 1/2 teaspoon sesame oil shopping list
- 1/4 teaspoon sesame seeds shopping list
- For the Soup base shopping list
- a pinch of salt, to tasty shopping list
- 1 teaspoon white vinegar shopping list
How to make it
- 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.
- 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)
- In a medium bowl, put the strained seaweed, cucumber, 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.
- When it is about time to serve, remove it from the fridge.
- Add cold water & ice, salt and vinegar.
- 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). Once you’ve achieved the flavour balance that seems OK to your tastebuds, then serve with a couple of ice in it.
put rehydrated seeweed into the boiling water
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strain out & cool it down
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cucumber, julienned
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preparing all ingredients
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mix well
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adding cold water & vinegar
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People Who Like This Dish 5
- Tacara99 Nowhere, Us
- cheezy25 Nowhere, Us
- eliah Nanaimo, CA
- choclytcandy Dallas, Dallas
- twilight1004 Vancouver, CA
- littlesponger LA CRESCENTA, CA
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The Rating
Reviewed by 1 people-
This is one of my favorite summer soup. But you have to love seaweed texture otherwise you will hate this soup. You can find this dry seaweed from oriental stores under name "Wakame" as well.
eliah
in nanaimo loved it
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