Hearty & Comforting Pollock and Perilla Seed Miyeok-guk (Seaweed Soup)
Pollock and Perilla Seed Miyeok-guk
Feeling the chill in the air? On days like these, it’s easy to feel a bit down, but a bowl of warm, nourishing Miyeok-guk (seaweed soup) can lift your spirits and soothe your soul. This version, made with savory pollock and rich, nutty perilla seeds, is not only incredibly comforting but also great for a hangover. Packed with nutrients and bursting with flavor, it’s a perfect dish to warm you from the inside out. Enjoy a day filled with health and satisfaction!
Ingredients
- Dried seaweed 1 paper cup (approx. 15g)
- Dried pollock (hwangtae) 25g
- Minced garlic 1/2 Tbsp
- Soy sauce 1 Tbsp (for marinating pollock)
- Soju 1 Tbsp (for marinating pollock)
- Perilla oil 5 Tbsp (total)
- Rice water 5 cups
- Soy sauce 2 Tbsp (for seasoning)
- Coarse sea salt 1/3 Tbsp (adjust to taste)
- Ground perilla seeds 3 Tbsp
Cooking Instructions
Step 1
Begin by preparing all your ingredients: the dried pollock, dried seaweed, ground perilla seeds, and various seasonings. Having everything measured and ready makes the cooking process much smoother.
Step 2
Measure out 1 paper cup of dried seaweed and soak it in lukewarm water for about 10 minutes until it rehydrates and becomes pliable. It’s quite fascinating how quickly it swells and regains its fresh appearance! (Approximately 15g)
Step 3
Rinse the rehydrated seaweed under cool water and then cut it into bite-sized pieces, about 3-4 cm long. This ensures comfortable eating. Gently rinse the 25g of dried pollock and lightly squeeze out any excess water. In a bowl, combine the pollock with 1/2 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp soju, and 2 Tbsp of perilla oil. Gently mix and massage the ingredients into the pollock to marinate. If you don’t have soju, you can substitute it with mirin or cooking wine.
Step 4
Now, re-cut the soaked seaweed into even more manageable, bite-sized pieces. This step is crucial for ensuring the soup is easy to eat, especially for children or elderly family members.
Step 5
Let’s start cooking the soup! Heat 3 Tbsp of perilla oil in a pot over low heat. Add the prepared seaweed and sauté it gently, making sure it doesn’t burn. The key is to cook the seaweed until it becomes soft and absorbs some of the oil.
Step 6
Once the seaweed has softened slightly, add the marinated pollock to the pot. Stir everything together gently and continue to sauté for another 1-2 minutes, allowing the flavors to meld.
Step 7
For a richer, more savory broth, use rice water. Avoid the very first rinse of the rice; instead, use the second or third rinse. Pour 5 cups of this rice water into the pot. (Tip: Storing rice water in the refrigerator can also be beneficial for skin care, making it a multi-purpose ingredient!)
Step 8
Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium and add 2 Tbsp of soy sauce and 1/3 Tbsp of coarse sea salt to season. If you prefer a milder flavor, feel free to reduce or omit the sea salt.
Step 9
Finally, add the star ingredient for nutty richness: 3 Tbsp of ground perilla seeds. Stir well to combine. Cover the pot and let it simmer over medium heat for about 10 minutes. This allows the soup to thicken and the flavors to deepen, resulting in a delicious Pollock and Perilla Seed Miyeok-guk. Serve hot, perhaps with a bowl of rice and some well-fermented kimchi, for a truly satisfying and comforting meal that will keep you full and warm all day long. Enjoy!
