Travelgirl Makes Miyeok Guk | Travelgirl 做韓式牛肉裙帶菜湯

Hi Everyone / 大家好，

Since I haven’t been out to restaurants for lunch or dinner, I am craving for all sorts of food. One of them is a yummy Korean meal but due to limited time each day on top of work, I thought I would make Miyeok Guk which is beef with seaweed soup. It’s an easy soup to make for the cold winter nights in Sydney.

雖然澳洲現在疫情控制得不錯、但我都比較少出外吃東西因為可以避免的話都會留在家中. 是這個原因很掛念以前平常吃的東西例如韓國菜. 因為要上班的關係沒有太多時間研究怎樣煮一些難的韓國菜所以在網上都會找一些比較簡單的食譜煮給家人吃. 澳洲現在是冬天所以就想做一個韓式牛肉裙帶菜湯.

Ingredients： I bought some nice good quality beef, dried wakame seaweed, soy sauce, sesame oil, garlic, water, salt and pepper

今次材料有牛肉，裙帶菜，豉油，麻油，蒜頭，水，鹽和胡椒.

First I would marinate the cut beef with a bit of salt and soy sauce. Then soak the wakame in a bowl of water for 10 minutes so it softens and expands.

先將牛肉切成小塊然後用鹽和豉油醃20分鐘。期間用水浸裙帶菜10分鐘讓菜可以慢慢變軟

Then you use the sesame oil and garlic on a heated pot. Put in the beef and wakame and start stir fry for 2 minutes. The pour in 500ml of water to the pot and bring it to bowl for 5 minutes. Boil on medium flame for around 13-15 minutes and add salt to taste. Great soup for the cold water nights with a good source of protein.

然後預備一個煲用猛火放麻油和蒜頭煮30秒. 之後把裙帶菜和牛肉煮2分鐘. 下一步就倒 500ml 水到煲裡然後用大火煲 5 分鐘. 最後用慢火煮13至15分鐘加鹽就完成。這個湯非常簡單而且在天氣冷的地方和可以保暖和有營養