This Man's Cook's Miyeokguk
A rich, savory miyeokguk made without beef, using a secret technique of sautéing seaweed with a combination of dried anchovy sauce, soy sauce, and taste salt, along with a blend of perilla oil and sesame oil for deep umami flavor.
Ingredients needed 4 servings
Recipe
Cooking tips
- Soak the seaweed briefly in a light saltwater solution and rinse thoroughly several times to avoid excessive salinity.
- Using both perilla oil’s rich, earthy flavor and sesame oil’s fragrant, nutty aroma significantly deepens the broth’s overall taste.
- When sautéing seaweed in a stainless steel pot, add a small amount of water (100ml) to prevent it from sticking and burning at the bottom.
- Since no beef is used, it’s best to use taste salt instead of regular salt for a more savory, umami-rich finish.
Recommended for
- Those who want a deep, rich miyeokguk but don’t have beef on hand.
- People looking to create a clean yet savory, refreshing broth using dried anchovy sauce.
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