Ingredients
- Dried and Sliced Miyeok/Wakame/Seaweed (Rehydrate by submerging in cool water) – 15 GWater – 10 cupsBeef – stir-fry slices or thin slices (or depends on you)Garlic – 8 cloves (minced)Fish Sauce – 3 TbspSoy Sauce – 1 TbspSesame Oil – 1 TbspSalt – season according to your taste (start by adding little by little as the soup turns saltier as it reduces.
- Sesame Oil – 5 TbspShort-grained Rice – 1 cupOnion – 1 small onion, mincedSpring Onion – 3 pieces, white part, mincedZucchini – 1 small piece, cut into small cubesSogogi Miyeok Guk (Beef and Seaweed Broth) – 7 cups (or add more when needed according to your preferred consistency; more if you like the porridge a bit water, or less broth if you want your porridge on the thick side) Dulkkae Powder / Perilla Seed Powder – 3 Tbsp. (adjust according to your taste)
- Pickled Radish – sliced (can buy in packaged form)Crispy Tofu Cubes – cut in cubesSesame seeds
Method
- First, prepare: SOGOGI MIYEOK GUK (Beef and Seaweed Soup)1. Place the rehydrated miyeok into a pot and add 10 cups of water. Cover and bring to a quick boil. Lower down to medium heat.2. Add the beef, cover, and simmer for 1 hour. When you use harder beef parts, make sure to lower the heat in order to avoid making the meat become tough.3. Add the garlic, fish sauce, soy sauce, and salt. Taste test, and continue to cook for another 10 minutes, or until the meat is tender and the broth is a savory balance of miyeok and beef.4. Stir in the sesame oil and set aside.
- Now with the Beef and Seaweed Soup/Broth is already set aside, you may now start cooking the Rice Porridge.1. Heat sesame oil on medium heat in a small pot or sauce pan.2. Add the rice and slowly stir for 5 minutes, or until the rice becomes slightly translucent.3. Stir in the zucchini and spring onion for a couple of minutes.4. Pour 6 cups of Sogogi Miyeok Guk/Beef and Seaweed Soup. Bring to a simmer, and stir occasionally to avoid the rice from burning at the bottom of the pot/sauce pan. Do this first for about 30 minutes, add Sogogi Miyeok Guk (broth) one cup at a time when you wish the rice to be more tender or watery consistency. 5. Make sure to have a liquid on the rice mixture before adding in the Dulkkae / Perilla Seed Powder. Stir, and cook until you achieve the desired taste and consistency. Serve in a big bowl or small bowls.
- For ToppingsPickled Radish – sliced (can buy in packed)Crispy Tofu Cubes – cut hard tofu in cubes, deep fry, and quickly submerge in a mixture of minced red onion with equal parts soy sauce and vinegar with lemon zestSesame seeds
Product used in recipe
- Squid Brand - Fish Sauce
- Lee Kum Kee - Premium Soy Sauce
