Korean seaweed soup 'Mi Yok Guk'

'Mi Yok' means seaweed 'Guk' means soup in Korean.
When Korean women are in their confinement after having a baby, they eat seaweed soup for recovery.
The seaweed has lots of calcium and iodine, so it improves blood circulation and quality.
It helps the baby and the mother.
In Korea it is traditional to eat seaweed soup on your birthday.
But not just birthdays, we also eat this soup with normal meals.
It is easy and simple to cook, with few ingredients and also healthy.^^*

You can make this soup with sliced or minced beef, clam, mussel... etc.

When you use clams or mussels, put them into salted water, leave standing for a few minutes, wash a few times
and then put into the soup when you pour the water into the pot.


1/3 cup dry seaweed
150g minced or sliced beef
2Tbsp light soy sauce
3 tsp sesame oil
2 cloves garlic
4 cup water

light soy sauce for taste

place the seaweed and 3cups of water in a big bowl, leave until seaweed is soft.
Put the beef into another bowl, add 1 Tbsp of light soy sauce and 1 tsp of sesame oil and mix well.
When the seaweed is soft (If you touch the seaweed, you can feel it is soft)
pour more water in and rub hard and drain (2 or 3 time).
Finaly squeeze the seaweed, put into a pot with beef.
Place the pot on medium heat.
Add 2 tsp sesame oil, 1 Tbsp light soy sauce and crushed garlic.
Stir well until the beef turns brown.
Pour 4 cups of water into pot, cover and boil.
When the soup starts boiling, remove the froth from the surface and add more light soy sauce for taste.
Reduce heat to low, and leave for a few minutes. And serve ~~~~ 


Korean pan fried zucchini salad 'Ahobok Bokum'

'A Ho Bak' means zucchini, 'Bok Um' means pan fried in Korean.
'Ahobak Bokum' has many recipes in Korea,
using different saucee for seasoning
(for example shrimp paste or fish sauce ect.)
This is a recipe from my aunt who lives in the Korean countryside.
She has amazing cooking ability like most older generation women.
I love this recipe because it is an easy method
and the simple ingredients makes a fantastic side dish for steamed rice.

This recipe can be made with or without chilli powder.
And also I use 1 Tbsp Korean perilla seed oil,
but you can use 1/2 Tbsp sesame oil and 1/2 Tbsp vege oil mix instead.
I suggest you add 1/2 Tbsp of light soy sauce
if you just want a salad with a western style meal.
Try it!!!!



2 small zucchinies
A handful of chopped leek
3 cloves of garlic, crushed
1/2 tsp sea salt
1/2 Tbsp sesame oil
1/2 Tbsp vegetable oil
1 Tbsp light soy sauce
1/2 Tbsp chilli powder(optional)

1. Wash and slice the zucchini, about 5mm thick. Put all the zucchini slices in a bowl, add sea salt and mix gently. Leave to stand about 30 min.

2. Mix the sesame oil and vegetable oil. Put the pan on medium heat, add the oil mixture 1/2 Tbsp at one time.(You should add more later, when the pan goes dry.)

3. Place the zucchini slices in the pan. Leave 2~3 min until light brown and turn over, cook for another 2 min. (You should turn the heat to low if the pan is too hot. Don’t burn the zucchinis.)

4. Put the fried zucchinis into a bowl.
Add chopped leeks and crushed garlic. Add the light soy sauce and chilli powder as you like.

6. Mix the seasoning in gently. Enjoy it!


Korean radish kim chi, Kag Tu Gi

Kimchi  is the most popular traditional side dish in Korea.
It is preserved and fermented vegetable.
There are many hundreds of different kind of kimchi.
 Kag Tu Gi is one of them.
It's made from Asian radish.
Kag Tuk means the cube cut shape,
so we call this 'Kag Tu Gi'.

Koreans have kimchi and a lot of side dishes and steamed rice at each meal.
Kag Tu gi also goes well with meat soups.
It complements the meat soups rich taste.
So...let's make it~~



2 Asian radishes
1g sweetner
1 Tbsp sea salt
 5~7 springonions
1/2 onion
3~5 cloves garlic
small piece ginger
1 Tbsp rice flour
1/3 cup water
 5 Tbsp chilli powder
1 and 1/2 Tbsp shrimp paste
1 Tbsp sugar
and more sea salt for taste.

Wash all the vegetables in running water a few times.
Scrape the dirty skin off the radish.
Cut the radish into 1.5~2 cm cubes
Put 1g of sweetner and 1 Tbsp of sea salt into radish bowl,
 mix well ....leave to stand for 30 min.

Remove excess water from the radish.
Chop all springonions 3~5cm, slice the onion,
crush the garlic and ginger.
Mix the rice flour and water, cook in microwave
until it becomes thick like porridge.
Put all ingredients into a big bowl,
add more sea salt for tast and mix well.....
It needs to be a little salty to preserve and to ferment.

 Keep in an air tight container in the fridge.
 It doesn't have a use-by-date,
so it depends if you prefer sour or fresh.

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