This is a variation of the original Korean seaweed soup called Miyeokgook which is usually a dish made during pregnancy or someones birthday.
Miyeok = Seaweed
Juk = Porridge
If you’re extra hungry then this is a must try as it’s around 1kg worth of food for such low calories. It’s one of the ultimate foods for volume eating and it tastes amazing.
Korean Seaweed Porridge (Miyeok-Juk)
Difficulty: Easy1
servings35
minutes20
minutes403
kcal33
g34
g15
gThis is a variation of the original Korean seaweed soup called Miyeokgook which is usually a dish made during pregnancy or someones birthday.
Miyeok = Seaweed
Juk = Porridge
if you’re extra hungry then this is a must try as it’s around 1kg worth of food for such low calories. It’s one of the ultimate foods for volume eating and it tastes amazing.
Ingredients
Dried Seaweed
20 gramWater
1.8 literFish Sauce
15 gramTuna
1 canSesame Oil
10 gramOats
90 gramSalt
1 pinch
Directions
- Preparation
- Soak dried seaweed for 30 minutes so that it expands in the water.
- Drain the seaweed and keep the water.
- Cooking
- To medium to high heat pot, add the seaweed and tuna. Mix to combine.
- Add 10g of sesame oil, the seaweed water from before and salt if it’s not salty enough from the fish sauce.
- Bring it to a boil and spoon out any scum that rises.
- Add your oats and leave it to boil for 5-10 minutes.
Recipe Video
Notes
- We used a large can of 425g John West Tuna in Spring Water.
- You can add more or less salt depending on how salty your your fish sauce is.