Ttukdak Hyung's Rice Cooker Miyeokguk
A method to complete beef miyeokguk, which requires long heating to extract deep umami, as a rich broth in 30 minutes using the high-pressure function of a rice cooker.
Ingredients needed 2 servings
Recipe
Cooking tips
- Some miyeokguk recipes include onion, but if you dislike the characteristic sweet and pungent flavor of onion spreading through the soup, firmly exclude it for a cleaner miyeokguk taste.
- After high-pressure cooking, the miyeok becomes soft and velvety in the soup, replicating the taste of simmering on a gas stove for 2-3 hours in a short time.
Recommended for
- Those who don't have time to simmer miyeokguk on a gas stove for a long time on birthday mornings or busy occasions.
- Those who want the seaweed stems to be smooth and melt softly in the mouth without any roughness.
- Cooking beginners who want to achieve deep beef broth flavor with minimal seasoning and simple steps without failure.
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