Hi everybody!
It's snowing! We have a lot of snow in New York City today!
I'm so happy and excited!
Today I was going to film a video inside, but I changed my mind.
I want to show you guys, and I want to share my excitement wit you guys!
Because we don't always have this kind of beautiful snow.
So today's recipe is soup! Hot soup.
It's perfect to match the weather like this.
It's miyeokguk. Miyeok is a kind of sea plant or sea vegetable.
And this is a very important soup in Korean cuisine and culture.
Every Korean mom, after having a baby, they eat this soup.
Breakfast, lunch and dinner, we just eat this.
How about me? Me too!
For about 1 month after having a baby we keep eating this soup with rice.
And more side dishes.
Ho ho! (laughs) This snow! (laughs)
Everybody's birthday, men, women, old, young, whoever they are
whenever you have a birthday, you make this soup to celebrate.
This soup is very healthy and delicious, it's all Koreans' soul food.
Let's go inside, I'm going to make this miyeokguk. Are you ready?
Today I'm making 2 or 3 servings
just a small portion of miyeokguk.
And, you need miyeok.
Well dried miyeok (package crinkling sound)
It's 16 grams (1/2 ounce)
This miyeok is dried so nicely
you don't have to keep it in the refrigerator.
Put it just in any kind of cool place in your house. It never goes bad.
Let's soak this in cold water.
See? Like this.
I'm just soaking my miyeok in cold water for 30 minutes.
After 30 minutes it's going to expand and then I'm going to make this soup.
Look at this! It expanded a lot, right?
I'm going to rinse this quickly.
(running water)
Squeeze out excess water.
And I'm going to cut this a couple of times.
And then I will add this to my pot.
I chose a large pot because when I boil this it's going to be really bubbling
You can easily boil it over, so I chose a large pot this time.
Let me cut a few times, like this.
Look at that, gorgeous, eh? Yes.
And then, like this.
Add 8 cups of water.
8 cups of water, and cover.
And boil over medium-high heat.
Boiling miyeok and water, there is no taste, only seaweed.
We need to add some protein.
In the city where I was raised in Korea, we always used seafood.
Lots of kinds of seafood, sometimes a huge fish
but it should be very very fresh.
And of course oysters, clams, shrimp, and mussels
But among all the kinds of miyeokguk, usually people add some beef.
What cuts of beef? I always use beef brisket.
My beef! (laughs)
So this is exactly 1 pound.
Brisket with a little fat inside, there has to be a little fat there.
Just cut it.
It used to be frozen, so I thawed it out.
Cut into thin and small pieces to make delicious broth.
Ok.
To make this soup is so simple, but it has a cultural attachment to all Korean people.
And you know, when I was in Canada,
The day I was sworn in as a Canadian citizen happened to be my birthday!
And one of my coworkers found out my birthday was that day.
So in the morning time I had to go get my citizenship and then came back to work
And I found of miyeokguk on my desk!
There was no rice and no other side dishes, but a bowl of miyeokguk on my desk.
And she printed out "Happy Birthday."
I was almost crying. I never forget her.
I met her a couple of years ago in New York, I gave her my book
and I showed her "See, I mentioned you here!"
She was very happy.
So, 12 minutes after. See?
Soup is really boiling. And let's add beef here.
And close.
I turned down the heat to medium and from now on I will cook this for 40 minutes.
And then I'm going to add some fish sauce and garlic.
(upbeat music)
(sizzling)
I'm making stir fried mushrooms.
Ok and 40 minutes passed so I'm going to add garlic and fish sauce.
4 cloves of garlic.
Mince.
This is fish sauce. 1 tablespoon plus 2 teaspoons.
This is around 2 teaspoons
Stir this
Let me taste this beef. If this beef is tender, right now I can eat it.
I need to cook 10 more minutes.
Turn off.
Add 2 teaspoons sesame oil
(nice music plays)
I'm so happy! Because outside is cold and snowy
and inside is so cozy! And delicious miyeokguk, this smell is so familiar.
My simple lunch!
So good!
After cooking, this beef is so tender, but still chewy and yummy.
And plus this miyeok is very very soft.
I love the softness!
Mmm! I will put some of my rice here.
This is kimchi and fish.
Half-dried fish, actually it's herring.
And I braised it with radish. So good.
Soybean sprouts, I always love soybean sprouts.
And soybeans, braised beans.
This is stir-fried mushroom.
Mmm! Every time I taste my miyeokguk I feel so good after eating it.
It's not spicy, it goes down so smoothly.
Just melting in my mouth.
If you guys have never tasted Korean miyeokguk, you should make this.
It's full of good, good nutrients.
You feel like you are recovering from something after finishing a bowl of soup.
So that's what kind of soup miyeokguk is.
Make this miyeokguk especially if you love somebody whose birthday is coming up.
Make this soup and then impress him or her. (laughs)
Today we made miyeokguk.
Seaweed soup, it's birthday soup!
Enjoy my recipe. See you next time! Bye! ~