Miyeok Guk (Korean Seaweed Soup) and Mu Saengchae (Thinly Sliced Radish Kimchi)
Dinner at my favourite Dakgalbi eatery.
Miyeok Guk is made from the sea vegetable known as wakame or "sea mustard" in English. It resembles Japanese Kombu a lot. Preparation (extracted from Wikipedia) indicates soaking dried wakame in water until it softens and adding the seaweed in soup stock. The stock may be made from beef and/or seafood such as mussels, clams and dried fish. The soup is seasoned with soy sauce or salt, additional flavoring added with minced garlic and sesame oil.
I like the soup. Very umami; very flavourful. And it's a nice warm bowl for the cold winter.
As for Mu Saengchae, it is another variant of Korean Kimchi.
Miyeok Guk (Korean Seaweed Soup) and Mu Saengchae (Thinly Sliced Radish Kimchi)
Dinner at my favourite Dakgalbi eatery.
Miyeok Guk is made from the sea vegetable known as wakame or "sea mustard" in English. It resembles Japanese Kombu a lot. Preparation (extracted from Wikipedia) indicates soaking dried wakame in water until it softens and adding the seaweed in soup stock. The stock may be made from beef and/or seafood such as mussels, clams and dried fish. The soup is seasoned with soy sauce or salt, additional flavoring added with minced garlic and sesame oil.
I like the soup. Very umami; very flavourful. And it's a nice warm bowl for the cold winter.
As for Mu Saengchae, it is another variant of Korean Kimchi.