Dish

Miyeok-oi-naengguk

Seaweed soup

Miyeok-oi-naengguk is made by soaking dried seaweed in water until it becomes soft. The seaweed is then mixed with sliced cucumbers, vinegar, and spices. The resulting soup is chilled in the refrigerator before being served.

Asian cuisine› East Asian cuisine› Korean cuisine

Soup› Cold Soup

Origins and history

Miyeok-oi-naengguk originated in Korea, where it is a popular dish during the summer months. It is often served as a starter before the main meal.

Dietary considerations

Miyeok-oi-naengguk is a healthy and vegan-friendly dish that is low in calories and high in nutrients. It is also gluten-free and dairy-free.

Variations

There are many variations of Miyeok-oi-naengguk, with some recipes calling for the addition of other vegetables such as radishes or carrots. Some recipes also call for the use of different types of vinegar such as rice vinegar or apple cider vinegar.

Presentation and garnishing

Miyeok-oi-naengguk can be presented in a soup bowl or cup. It can be garnished with fresh herbs or a drizzle of sesame oil.

Tips & Tricks

To make Miyeok-oi-naengguk more flavorful, add other vegetables such as radishes or carrots to the soup. To make it more filling, add cooked rice or noodles to the soup.

Side-dishes

Miyeok-oi-naengguk can be served with rice or noodles. It can also be topped with a dollop of sour cream or a sprinkle of chopped herbs.

Drink pairings

Miyeok-oi-naengguk pairs well with light beers or white wines such as Riesling or Pinot Grigio. It can also be paired with a cup of hot tea or coffee.