For this weeks blog, we were told to make a soup of any kind. Something that we enjoy to eat. The soup I chose was Miyeok-Guk (Seaweed Soup). Miyeok-Guk is a traditional Korean soup dish whose main ingredients are simple dry seaweed and lean meat. It is consumed on both regular and special basis. For special cases, Miyeok-Guk is traditionally consumed by women who have given birth to a child. This soup is rich in calcium and iodine, believed to be a health benefit for pregnant women. It is also consumed on a birthday breakfast, in honor for both the kid and their mother. Miyeok-Guk is usually always paired with a bowl of rice, with common side dishes like kimchi or pickled radishes.

Just like any other Korean, I eat Miyeok-Guk on a regular basis. Ever since I was young, the clean, tasty seaweed soup always had a special place within my favorite foods. It is simple, clean, light, and flavorful. The hot soup was always something to enjoy on a winter morning with rice and other side dishes.

 

INGREDIENTS (FOR PORTIONS OF 4)

• Dry Seaweed: 10g 
• Beef (Brisket & Shank): 50 g
• Garlic: 1 tbsp, minced
• Soy Sauce: 23 ml
• Sesame Oil: 2 tbsp (or to preference)
• Salt: To taste

 

STEPS FOR COOKING MIYEOK-GUK 

Step #1:

 

Step #2:

Step #3:

Step #4: During the making of the beef broth, wash off any sand debris off of the soft, tender seaweed in cold water.

Step #5:

Step #6: Check on the boiling meat, If tender and soft, take out of the stockpot and let it rest. Then cut into bite size pieces.

Step #7:

Step #8: Then add the bite-sized beef into the stockpot and then bring up to boil. Add minced garlic and bring to a simmer.

Step #9: Simmer for around 15 mins. The more you simmer the better. Add sesame oil before serving.

FINAL PRODUCT

 

SENSORY EVALUATION

• Taste: Deep flavor of both seaweed and beef. A hint flavor and aroma of minced garlic and sesame oil.
• Sight: Clear broth. Dark green seaweed. Chopped browned meat. Sesame oil on top.
• Smell: Smell of sesame oil and garlic. Smell of beef broth and dry seaweed
• Touch: Watery and not thick.
• Hear: Boiling and simmer off the broth.

 

REVIEWS FROM FAMILY MEMBERS 

I had two people try out my seaweed soup. My mother and my sister. They both had positive reviews but different opinions and problems with it.

My mother said that the flavor of the broth was not deep enough. She says the it could have been much more flavorful if I had simmered it for another 15-20 mins. She also said that both the meat and seaweed were soft and tender and that they were perfect bite sizes.

My sister said the soup needed more soy sauce and salt. She said that the seasoning was too light for her taste. She also said that a little more minced garlic and sesame oil would have been better.

 

DISCUSSION QUESTIONS

While making this soup, there were only a few challenges since it is a simple soup with not too many ingredients. One of the main challenges I had was boiling the beef stock and getting the beef and seaweed to the perfect temperature and texture. Another challenge I had was with seasoning the soup with the right amount of salt and soy sauce. I tend to like more seasoned food rather than the rest of my family. Therefore it was hard to maintain the right amount of seasoning that matches my family’s palette.

I personally believe it was a success. This was my first time cooking this soup without the aid of my mother. I remembered and try to do exactly what my mother did everytime she made it. I was satisfied by the texture of  both the seaweed and the beef and the seasoning of my soup. I also got good reviews from both my mother and sister so it was satisfying in the end.

If I were to make this again next time, I would do many things differently. The most important one would be to boil and simmer the soup for a longer duration of time to create a much more deeper flavor and aroma. Another thing I would change is the seasoning of the soup. I want to add more salt and a little more soy sauce.

 

REFLECTION ON THE EXPERIENCE

Overall making the soup gave me a deeper understanding of the dish. I used to only eat the soup that my mom prepared or only assisted her in the production. Today I did everything by myself and it helped me understand the production and every step of making this soup that I love to eat. I learned that the balance between the flavor or both beef and seaweed was crucial to making of the soup. I was able to refer back to what I learned in class and the terminology used in the culinary world back to the cooking of the seaweed soup. I realized that the steps of making Miyeok-Guk is very similar to other soups made in different parts of culture and the world.