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Ingredients
- Â Â peanut oil
- 2 lb meaty beef shin bones
- 1 head garlic, separated into cloves, peeled and chopped
- 6 x inches ginger root, peeled and chopped
- 1/2 gal water
- 2 ounce dry Asian mushrooms (optional)
- 4 ounce dry brown seaweed, broken up
- Â Â soy sauce to taste
Directions
- Asian brown toasted sesame oil (not the pale stuff from health food stores)
- Brown the beef in very warm peanut oil, remove and set aside. Add in the garlic and ginger and stir-fry till tender but not yet brown. Careful, if the garlic burns it goes from sweet to bitter. Add in water to put and stir up the brown bits from the meat, then return meat to pot. Simmer, covered, till the meat is so tender it falls off the bones without your help. Remove and throw away bones. Remove any gristle, etc., when it is cold sufficient to handle.
- While the beef broth is cooking, soak the miyuk in plenty of cool water.
- When tender, remove and chop. (Throw away the water; it probably has dirt in the bottom of it, unless you consider your hand steady sufficient to add in the top water to the soup without getting any dirt in it.) Add in miyuk to soup and cook another minute or possibly two.
- If using mushrooms, soak in cool water. Try to add in liquid to soup without any of the dirt when they are tender. Slice them and add in them to the soup and cook 5 min. (Therefore, add in them 3 min before the miyuk.)
- Enjoy miyuk-guk warm. For a classic Korean meal, also have a bowl of rice and at least 3 kinds (but always and od number!) of kimchi.
- You can ask me for more recipes after you try these and let me know more about your particular tastes; after all, there are many kinds of recipes for sea greens. If you feel up to trying sushi (not always eaten with raw fish, esp. in Korea) let me know- but you will first need to get a bamboo rolling mat. I can also explain how to make miso soup if desired-it's a bit of work for many US cooks, who like things to be easier and quicker than Asian cooks require.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2076g | |
| Calories 73 | |
| Calories from Fat 8 | 11% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1570mg | 65% |
| Potassium 270mg | 8% |
| Total Carbs 14.07g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.86g | 1% |
| Protein 5.9g | 9% |
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