Dried Pollack Soup Recipe & Seaweed Soup Recipe

Dried Pollack Soup Recipe

Dried Pollack Soup, also known as” Myeongtae- guk,” is a traditional Korean haze made from dried pollack, a type of fish that’s dried and also reconstituted before being used in the form. The haze is made by stewing the dried pollack in a broth with vegetables similar as cabbage, carrots, mushrooms and green onions and seasoned with soy sauce, fish sauce, and sesame oil painting. It’s a simple and hearty dish that’s frequently served as a main course and considered a comfort food in Korea. It’s also a good source of protein and omega- 3 adipose acids. Some variations include adding egg and red pepper flakes to give it a little bit of spice. It’s generally served with rice and can be garnished with sliced green onions or diced cilantro.

Ingredients:

• 3 dried pollack (Myeongtae)

• 5 cups of water

• 2 cloves of garlic, minced

• 1 small onion, thinly sliced

• 2 stalks of green onions, thinly sliced

• 2 cups of sliced cabbage

• 1/2 cup of sliced carrots

• 1/4 cup of sliced shiitake mushrooms

• 2 tablespoons of soy sauce

• 1 tablespoon of fish sauce

• 1 teaspoon of sesame oil

• Salt and pepper to taste

• 1 egg (optional)

Instructions:

• Soak the dried pollack in water for at least 30 twinkles to soften.

• In a large pot, bring 5 mugs of water to a pustule.

• Add the garlic, onion, and green onions. Boil for 2 twinkles.

• Add the cabbage, carrots, and mushrooms. Boil for another 2 twinkles.

• Remove the bones and skin from the pollack and tear the fish into small pieces.

• Add the pollack, soy sauce, fish sauce, sesame oil painting, swab and pepper to the pot.

• Bring the haze back to a pustule and also reduce the heat to low.

• poach for 10 twinkles.

• still, crack an egg into the haze and stir gently, If asked .

• Serve hot and enjoy!

Note: You can also add some sliced green onions or chopped cilantro to garnish the soup. Some people also like to add some red pepper flakes to give it a little bit of spice.

Dried Pollack Soup Advantage And Disadvantage

Advantages of Dried Pollack Soup:

• Rich in protein and omega- 3 adipose acids which are salutary for maintaining a healthy heart and brain.

• It’s a simple and affordable dish that can be made with introductory constituents.

• Dried pollack is a accessible component to have on hand as it has a long shelf life.

• It can be a comforting and satisfying mess.

Disadvantages of Dried Pollack Soup:

• Dried pollack is fairly high in sodium due to the fish sauce and soy sauce used in the form. This may be a concern for people who are watching their swab input.

• It may not be suitable for individualities who are antipathetic or intolerant to fish.

• Dried pollack haze isn’t a common dish in all countries, so it might be harder to find the constituents.

It’s worth noting that some of the  constituents in the  form can be acclimated or substituted with low- sodium options to reduce the overall sodium content. As with any food,  temperance is important when it comes to consuming dried pollack  haze or any other dish. It’s important to consult with a healthcare professional before making any salutary changes if you have any health  enterprises.

Dried Pollack Soup History

Dried Pollack Soup, also known as” Myeongtae- guk,” is a traditional Korean  haze that has a long history. The origins of the dish can be traced back to the days when the Korean  promontory was primarily an agricultural society. Drying fish was a common  system for conserving fish for after use and the dried pollack was a staple food for  numerous families. The  haze was firstly made with only dried pollack and a small  quantum of vegetables.

As time passed, the  form evolved to include  further vegetables and seasonings,  similar as soy sauce, fish sauce, and sesame  oil painting. This made the  haze more  scrumptious and  nutritional. During the Korean War( 1950- 1953) when food was scarce, dried pollack  haze came a popular dish as it was easy to make and  handed a good source of protein.

Moment, dried pollack  haze is still a popular dish in Korea and is considered a comfort food. It’s  frequently served as a main course and is enjoyed by people of all  periods. In some regions of Korea, it’s also consumed during  fests and special occasions.

It’s worth noting that dried fish is a common  component in  numerous traditional cookeries around the world, including Korean, Chinese, Japanese, and Scandinavian cookery. Drying is a traditional preservation  system, it was used before refrigeration was available in order to extend the shelf life of fish and other seafood.

Seaweed Soup Recipe

Seaweed  haze, also known as” miyeok- guk” in Korean, is a traditional  haze made from seaweed and is a common dish in Korean cookery. The main  component is” miyeok”( also known as wakame or kelp), a type of comestible seaweed that’s reconstituted by soaking in water before using. The broth is  generally made with beef or anchovy stock, and  occasionally also combined with other  constituents  similar as sliced beef, mushrooms, and scallions.

The  haze is  generally seasoned with soy sauce, sesame  oil painting, and a small  quantum of sugar to balance the flavors. Some variations also include oyster sauce, garlic, and  gusto. The  haze is  frequently served with rice and garnished with a sprinkle of sesame seeds. The broth is considered light, savory and has a subtle ocean taste.

Seaweed  haze is a  nutritional dish that’s high in iodine, which is essential for maintaining a healthy thyroid. It’s also a good source of vitamins and minerals, including vitamin K, calcium, and magnesium. The  haze is  frequently consumed as a celebratory dish, particularly by women after giving birth as it’s believed to have health benefits for  maters and babe. It’s also a common dish to be served on birthdays in Korea.

Seaweed Soup (Miyeok-guk) Recipe

Ingredients:

• 1/2 cup dried seaweed (miyeok)

• 6 cups of water

• 2 cloves of garlic, minced

• 2 stalks of green onions, thinly sliced

• 1/2 cup of sliced mushrooms (optional)

• 1/4 cup of sliced beef (optional)

• 2 tablespoons of soy sauce

• 1 tablespoon of sesame oil

• 1 teaspoon of sugar

• Salt and pepper to taste

Instructions:

1. Soak the dried seaweed in water for at least 30 twinkles to soften.

2. In a large pot, bring 6 mugs of water to a pustule.

3. Add the garlic and green onions. Boil for 2 twinkles.

4. Add the mushrooms and beef( if using) and boil for another 2 twinkles.

5. Drain the seaweed and add it to the pot.

6. Add the soy sauce, sesame oil painting, sugar, swab and pepper to the pot.

7. Bring the haze back to a pustule and also reduce the heat to low.

8. poach for 10 twinkles.

9. Serve hot and enjoy!

Note You can also add some oyster sauce,  diced  gusto, or red pepper flakes to give it more flavor. Some people also like to add some sliced green onions or diced cilantro to  embellish the  haze.

It’s worth noting that you can use fresh seaweed  rather of dried, in that case, you need to reduce the  quantum of water and the  cuisine time. Also, you can use  funk, anchovy, or vegetable broth  rather of water.

Seaweed Soup Advantage And Disadvantage

Advantages of Seaweed Soup:

• High in iodine which is essential for maintaining a healthy thyroid.

• Rich in vitamins and minerals, including vitamin K, calcium, and magnesium.

• Low in calories, fat and cholesterol

• It’s a simple and affordable dish that can be made with introductory constituents.

• It has a long history and is considered a celebratory dish in Korea.

Disadvantages of Seaweed Soup:

• May not be suitable for individualities who are antipathetic or intolerant to seaweed.

• It may not be a common dish in all countries, so it might be harder to find the constituents.

• Some people might not like the taste of seaweed.

• If not set duly, seaweed may contain heavy essence and radioactive substances, so it’s important to use clean and safe sources of seaweed.

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