Authentic Korean Miyeokjulgibokkeum Recipe: A Flavorful Seaweed Dish

Ingredients

  • 40 grams of dried miyeok (seaweed)
  • 150 grams of pork jowl or belly
  • 1 tablespoon of cooking oil
  • 1 tablespoon of sesame oil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of minced garlic
  • 1 tablespoon of sugar
  • 1 teaspoon of sesame seeds
  • 1/2 teaspoon of black pepper
  • 1/2 cup of water

Steps and instructions

  1. Soak the dried miyeok in cold water for at least 30 minutes, until it becomes soft.
  2. Drain the water, rinse the miyeok a few times, and then squeeze out the excess water.
  3. Cut the pork into thin slices.
  4. Heat the cooking oil in a pan over medium heat.
  5. Add the pork slices to the pan and stir-fry until they turn golden brown.
  6. Add the minced garlic to the pan and stir-fry until it becomes aromatic.
  7. Add the miyeok to the pan and stir-fry for a few minutes.
  8. Add the soy sauce, sugar, and water to the pan. Stir to mix well.
  9. Reduce the heat to low, cover the pan, and simmer for 10 minutes.
  10. Remove the cover, stir, and simmer for another 10 minutes, until the sauce has thickened and the miyeok is fully cooked.
  11. Remove the pan from the heat. Stir in the sesame oil, black pepper, and sesame seeds.
  12. Transfer the miyeokjulgibokkeum to a serving dish and serve warm.

Tools for making

  • Pan - A frying pan or skillet for stir-frying the ingredients.
  • Knife - A sharp knife for slicing the pork and any other necessary cutting tasks.
  • Cutting board - A cutting board to safely and conveniently slice the pork and prepare other ingredients.
  • Spatula - A spatula or wooden spoon for stirring and flipping the ingredients in the pan.
  • Measuring spoon - A tablespoon and teaspoon measuring spoon for accurately measuring the cooking oil, sesame oil, soy sauce, minced garlic, sugar, sesame seeds, and black pepper.
  • Measuring cup - A measuring cup for measuring the water.
  • Serving dish - A dish or plate to present and serve the miyeokjulgibokkeum.

Recipe variations

  • Substitute the pork with beef, chicken, or tofu for a different protein option.
  • Add vegetables like carrots, bell peppers, or mushrooms for added flavor and texture.
  • Add chili flakes or spicy sauce for a spicy version of the dish.
  • Include other seafood such as shrimp or squid to enhance the seafood flavor.
  • Experiment with different seasonings like ginger, oyster sauce, or fish sauce to personalize the taste.
  • Add sliced onions or scallions for extra freshness.
  • For a vegetarian version, omit the meat and use vegetable broth instead of water.
  • Try using different types of seaweed, such as kombu or wakame, for a variation in texture and taste.
  • For a healthier option, use less oil or substitute with a healthier oil like olive oil.
  • Add a splash of vinegar or lemon juice for a tangy twist.

Recipe overview

Miyeokjulgibokkeum is a delicious and nutritious Korean dish made from stir-fried miyeok (seaweed) and pork. This recipe is an excellent way to incorporate the health benefits of seaweed into your meals. Miyeok is high in dietary fibers and contains a wealth of vitamins and minerals. Paired with savory pork and a flavorful mix of soy sauce, sesame oil, and garlic, it creates an irresistible combination for any palate. This dish is perfect as a stand-alone meal or can be served as a side dish with steamed rice. The recipe is relatively simple and straightforward, even for beginners in Korean cooking. The key is to season well and simmer at a low heat until the miyeok is fully cooked and has absorbed all the flavors. Enjoy the unique taste and texture of this traditional Korean dish!

Common questions

  1. How long does it take to soak the dried miyeok? Soak the dried miyeok in cold water for at least 30 minutes, until it becomes soft.
  2. How should I prepare the miyeok after soaking? Drain the water, rinse the miyeok a few times, and then squeeze out the excess water.
  3. What kind of meat can I use for this recipe? You can use pork jowl or belly, cut into thin slices.
  4. What type of oil should I use for stir-frying? Heat the cooking oil in a pan over medium heat.
  5. How long should I stir-fry the pork? Stir-fry the pork slices until they turn golden brown.
  6. When do I add the minced garlic? Add the minced garlic to the pan after the pork is cooked and stir-fry until it becomes aromatic.
  7. How long should I stir-fry the miyeok? Stir-fry the miyeok for a few minutes after adding it to the pan.
  8. When do I add the soy sauce, sugar, and water? Add the soy sauce, sugar, and water to the pan after stir-frying the miyeok and stir to mix well.
  9. How long should I simmer the dish? Cover the pan and simmer for 10 minutes, then remove the cover and simmer for an additional 10 minutes.
  10. When do I add the sesame oil, black pepper, and sesame seeds? Remove the pan from the heat and stir in the sesame oil, black pepper, and sesame seeds.
  11. How should I serve the miyeokjulgibokkeum? Transfer the miyeokjulgibokkeum to a serving dish and serve it warm.

Serving dishes and utensils

  • Cutting board - A sturdy surface for chopping and slicing ingredients.
  • Knife - A sharp knife for cutting the pork and mincing garlic.
  • Pan - A frying pan or skillet for stir-frying the ingredients.
  • Spatula - A utensil for flipping and stirring the ingredients in the pan.
  • Measuring spoons - For accurately measuring the sesame oil, soy sauce, minced garlic, sugar, sesame seeds, and black pepper.
  • Cooking oil - For greasing the pan and cooking the ingredients.
  • Serving dish - A dish or plate for presenting and serving the miyeokjulgibokkeum.
  • Stove - A heat source for cooking the dish.

Origin stories

Miyeokjulgibokkeum is a traditional Korean dish that holds a special place in the hearts of Koreans due to its association with birthdays. It's a tradition in Korea for people to eat seaweed soup, or Miyeokguk, on their birthdays, which symbolizes the mother's hardships during childbirth. The seaweed is known for its high nutritional content, especially iron which is crucial for mothers who have just given birth. The custom has evolved, and now, many Koreans enjoy dishes like Miyeokjulgibokkeum not just on birthdays but also as a regular side dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.