๐ฅฃ Detailed Seafood Miyeokguk Recipe
๐ 1. Ingredients
- Main: 20g dried seaweed, 150g clams, 150g mussels, 2-3 abalones.
- Seasoning: 2 tbsp sesame oil, 1 tbsp minced garlic, 2 tbsp soup soy sauce, 1 tbsp fish sauce, salt to taste.
- Liquid: 1.5L water, 1-2 tbsp rice wine (Cheongju).
๐ฉ๐ณ 2. Step-by-Step Instructions for Beginners
✨ Step 1: Soak and Prep Seaweed
Soak 20g of dried seaweed in cold water for about 20 minutes. (It expands significantly!) Tip: Do not soak for more than an hour, or the seaweed will lose its flavor and texture. Rinse the soaked seaweed thoroughly by rubbing it gently, squeeze out the water, and cut it into 3-4cm pieces.
✨ Step 2: Clean the Seafood (Odour Removal)
Shellfish: Purge clams and mussels in salted water for 1 hour in a dark place. Scrub the shells together under running water.
Abalone: Scrub the black parts of the abalone with a brush. Separate the meat from the shell using a spoon. Important: Remove the hard teeth located at the end of the meat. Slice into 0.5cm thick pieces.
✨ Step 3: Prepare the Clear Broth
Boil 1.5L of water with the cleaned shellfish and 1 tbsp of rice wine. As soon as the shells open, remove the shellfish to prevent them from becoming rubbery. Tip: Let the broth sit for a moment and only use the clear top part, leaving any sediment at the bottom.
✨ Step 4: Sautรฉ Seaweed and Abalone
Heat a pot on low, add 2 tbsp of sesame oil. Add the seaweed, garlic, and abalone. Stir-fry over medium heat for 3-5 minutes. Add 1 tbsp of soup soy sauce while stir-frying. Sautรฉing thoroughly until the seaweed softens is the secret to a rich, milky broth.
✨ Step 5: Simmer and Final Seasoning
Pour the prepared clear seafood broth into the pot. Bring to a boil, then reduce to medium-low and simmer for at least 20 minutes. The longer it simmers, the deeper the flavor. At the end, return the cooked shellfish to the pot. Season with the remaining soy sauce and fish sauce. Add salt if needed. Your nutritious seafood soup is ready!
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