#PaikJongWon #Miyeokguk #DriedPollackMiyeokguk
This recipe is for those of you who loved my beef miyeok guk
but have a hard time adapting recipes.

Using dried pollack instead of beef gives it a clear and refreshing broth,
making it extra good for hangovers!
Good thing you had that drink yesterday, am I right?

I’ll be back next time with another variation of miyeok guk!

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[ Dried pollack miyeok guk ] Makes 4 servings

[ Ingredients ]

about 8 and 1/2 cups (1.5L) filtered water
2 cups (180g) soaked seaweed
2 cups (50g) dried pollack strips
2 tbsp (20g) soup soy sauce
about 1 and 2/3 tbsp (14g) anchovy fish sauce
about 1 and 1/2 tbsp (10g) sesame oil
about 2/3 tbsp (10g) minced garlic
1/4 tbsp (3g) fine salt

[ Directions ]

1. Wet the dried pollack strips slightly with water. Squeeze the water out and cut the strips to pieces 45cm in length.
2. In a pot, add the dried pollack and sesame oil and stirfry just until the surface of the pollack dries.
3. Add the soaked seaweed and stirfry for about a minute.
Soak about 1/2 cup of dried seaweed in water for about 15 minutes and squeeze the water out before using.
If you are using dried whole seaweed, soak it in water and cut to 34cm pieces before using.
4. Add filtered water, minced garlic, soup soy sauce, anchovy fish sauce, and fine salt, and bring to a boil over high heat.
You can use sand lance or tuna fish sauce instead of anchovy fish sauce.
5. Once the soup comes to a boil, lower the heat to medium heat and cook for another 20 minutes before serving.

[ 황태미역국 ] 4인분 기준

[ 재료 ]

정수물 약 8과 1/2컵(1.5L)
불린 미역 2컵(180g)
황태채 2컵(50g)
국간장 2큰술(20g)
멸치액젓 약 1과 2/3큰술(14g)
참기름 약 1과 1/2큰술(10g)
간 마늘 약 2/3큰술(10g)
꽃소금 1/4큰술(3g)

[ 만드는 법 ]

1. 황태채는 물에 살짝 적신 후 물기를 짜내고 약 4~5cm 정도 길이로 잘라 준비한다.
2. 냄비에 참기름, 황태채를 넣고 겉면의 물기가 마를 때까지 중불에 볶는다.
3. 불린 미역을 넣고 약 1분 정도 함께 볶는다.
건미역 약 1/2컵을 15분 정도 불려 물기를 짜낸 후 사용한다.
건 통미역을 불린 후 약 3~4cm 정도로 먹기 좋게 잘라 사용한다.
4. 정수 물, 간 마늘, 국간장, 멸치액젓, 꽃소금을 넣고 강불에 끓인다.
멸치액젓 대신 까나리액젓 또는 참치액젓으로 대체하여 사용해도 좋다.
5. 국이 끓어오르면 중불로 줄인 후 약 20분 정도 끓여 완성한다.