Malagasy Miyeokguk

Ingredients

In this Malagasy adaptation of Miyeokguk, we incorporate the vibrant flavors of Malagasy cuisine. The original Korean dish is typically made with beef or seafood broth, but in this recipe, we infuse the soup with aromatic spices commonly used in Malagasy cooking. Additionally, we incorporate local Malagasy ingredients to enhance the flavors and adapt the dish to the target cuisine. We alse have the original recipe for Miyeokguk, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (235ml) coconut milk 1 cup (235ml) coconut milk
• 1 cup (20g) dried seaweed (miyeok) 1 cup (20g) dried seaweed (miyeok)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 4g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent.
3. 3.
   Add the vegetable broth, coconut milk, dried seaweed, lemongrass stalk, soy sauce, and lime juice to the pot. Stir well to combine.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the seaweed becomes tender.
5. 5.
   Remove the lemongrass stalk from the soup and discard.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Serve the Malagasy Miyeokguk hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Seaweed — Before using dried seaweed, it's important to rehydrate it. Soak the dried seaweed in water for about 10 minutes until it becomes soft and pliable. Rinse it thoroughly to remove any excess salt before adding it to the soup.

Tips & Tricks

• For a spicier kick, add a small amount of chopped chili pepper to the soup.
• Feel free to add other vegetables such as carrots or mushrooms to the soup for added flavor and texture.
• Serve the Malagasy Miyeokguk with a side of steamed rice or crusty bread for a more substantial meal.
• If you prefer a thinner consistency, you can add more vegetable broth or coconut milk to the soup.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Malagasy Miyeokguk as a comforting and nourishing soup on its own or as part of a larger Malagasy meal. Garnish with fresh herbs such as cilantro or parsley for added freshness and color.

Presentation advice

Present the Malagasy Miyeokguk in individual bowls, allowing the vibrant green seaweed to be the star of the dish. Serve with a side of steamed rice or crusty bread for a complete and satisfying meal.