Dried Pollack and Clam Ferment Miyeok-guk (Seaweed Soup)
Experience the Rich Flavors of Miyeok-guk with Dried Pollack and Clam Ferment!
A special recipe for Miyeok-guk, made with delicious dried pollack and savory fermented clam sauce. This soup is so incredibly flavorful, you’ll finish a whole bowl of rice with it!
Main Ingredients- 30g dried seaweed (miyeok)
- 3 Tbsp fermented clam sauce (jogaejeot)
- 1 handful dried pollack strips (hwangtae-po, approx. 30-40g)
Seasoning & Others- 2 Tbsp sesame oil
- 2 Tbsp fish sauce or soy sauce for soup (adjust to taste based on clam sauce saltiness)
- 1.5 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2 Tbsp fish sauce or soy sauce for soup (adjust to taste based on clam sauce saltiness)
- 1.5 Tbsp minced garlic
Cooking Instructions
Step 1
First, lightly rinse the dried pollack strips under cold water to remove any impurities. Then, cut them into bite-sized pieces (about 5cm long) and set aside. Measure out 3 tablespoons of the fermented clam sauce.
Step 2
Soak the dried seaweed in cold water for about 10-15 minutes until fully rehydrated. Rinse the rehydrated seaweed multiple times under fresh water to remove any sand and excess salt. Squeeze out the excess water, then chop it into rough, bite-sized pieces and place it in a pot.
Step 3
Add the prepared dried pollack strips and fermented clam sauce to the pot with the seaweed. Drizzle in 2 tablespoons of sesame oil. The aroma of the sesame oil will infuse the ingredients, enhancing their savory flavor.
Step 4
Add 1.5 tablespoons of minced garlic. The slight pungency of the garlic will contribute to a richer and more complex soup base.
Step 5
Using a spatula or spoon, gently stir-fry the ingredients in the pot until well combined. The ingredients will begin to release a savory aroma as they meld with the sesame oil. Stir-fry for about 1-2 minutes.
Step 6
Now, pour 2300ml (approximately 11-12 cups) of water into the pot with the stir-fried ingredients. This is the base for a clear and refreshing soup broth.
Step 7
Bring the soup to a rolling boil over high heat for about 10 minutes to allow the flavors to extract. Once boiling, reduce the heat to low and simmer gently for about 30 minutes. This slow simmering allows the deep flavors of the pollack and clam ferment to fully develop. Finally, taste the soup and adjust the seasoning if needed with fish sauce, soy sauce, or salt according to your preference. Serve the finished Dried Pollack and Clam Ferment Miyeok-guk warm for the best taste!
