Sarah Ahn
@ahnestkitchen • 1,500,000 subscribers
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Here’s how to make my mom’s Miyeokguk (Seaweed Soup) and why she adds the broth and seasonings in increments. This is something she does naturally when cooking intuitively, and we wanted to make sure we share that technique in our recipe because it develops a much deeper umami flavor. You can find the recipe on pg. 238 of UMMA. Beef broth recipe was shared on here not too long ago as well, pg 250 in our cookbook. Hope you enjoy. INGREDIENTS: 1 ounce (28 grams) miyeok (dried seaweed) strips 1 tablespoon toasted sesame oil 2 tablespoons fish sauce, divided 21/4 teaspoons Dasida beef stock powder, divided 1 tablespoon minced garlic 10 cups broth, divided, plus 3 cups (255 grams) shredded beef from Sogogi Yuksu (Beef Broth and Shredded Beef; recipe posted not too long ago!) 1/2 teaspoon fine salt INSTRUCTIONS: 1. Submerge the seaweed in water in a large, wide pot and let soak for about 30 minutes to rehydrate. Drain and rinse the seaweed in a colander, gently pressing to extract the excess water. 2. Untangle the seaweed and arrange in a single straight mound on the cutting board. Cut the seaweed crosswise into 2‑inch lengths, then rotate and cut crosswise 2 or 3 times to achieve rough 2‑inch pieces. 3. Toss the seaweed with the sesame oil in the now-empty pot. Stir in 1 tablespoon fish sauce, 1 teaspoon Dasida powder, and the garlic until well combined. Add 1/2 cup beef broth and cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed, 5 to 7 minutes. Stir in an additional 1/2 cup beef broth and cook, stirring constantly, until most of the liquid has been absorbed, 5 to 7 minutes. 4. Stir in the remaining 1 tablespoon fish sauce, 1 teaspoon Dasida powder, and 6 cups broth and bring to a boil. Reduce the heat to a simmer, cover, and cook for 25 minutes. 5. Stir in the remaining 3 cups broth, remaining 1/4 teaspoon Dasida powder, salt, and shredded beef and bring to a boil, using a wide, shallow spoon to skim off any fat that accumulates on the surface of the soup. Reduce the heat to a simmer, cover, and cook for 10 minutes, occasionally skimming. Service with rice and kimchi! #koreanfood #kimchi #seaweed #dinnerideas #soup
Sarah Ahn1,000,000 Aufrufe • vor 4 Tagen
Here’s what Umma Ahn cooked for dinner tonight for Appa (Dad), who worked a 12-hour day. She doesn’t make this many banchan (Korean side dishes) every day by the way — we'll enjoy this throughout the week, refilling with other banchan as needed. Find all recipes in our cookbook, UMMA, which is out for preorder now (preorders support us the most, and we’re at our final stretch!)❣️ Link is in bio. Thank you. 🥹🤝 Yangnyeom Gejang (Spicy Raw Marinated Crab): page 202 Algamja Jorim (Braised Baby Potatoes): page 90 Daepae Samgyeopsal Yachae Jjim (Steamed Thin Pork Belly with Vegetables): page 168 Gosu Musaengchae ("Cilantro Kimchi"): page 79 Kongnamul Muchim (Seasoned Soybean Sprouts): page 51 #koreanfood #kimchi #spicyrawmarinatedcrab #umma #koreanmom #cookingtiktok #bluecollar
Sarah Ahn8,300,000 Aufrufe • vor 1 Jahr
Happy New Year! Here’s how to make good Korean rice cake soup with dumplings, a dish we traditionally eat on New Year’s Day. We enjoy this on both January 1st (New Year’s Day) and Korean New Year, which will be on January 29th this year. We tested this dish multiple times for our cookbook, UMMA, and these were our findings. preorder link to our cookbook that covers the full recipe + history and story behind this dish in our bio. Ingredients: 2 pounds (907 grams) tteokguk tteok (sliced rice cakes) 8 cups beef broth** plus 2 cups (170 grams) shredded cooked beef from Sogogi Yuksu (Korean Beef Broth and Shredded Beef; page 250), divided (you can use use store bought seollongtang beef broth as a substitute**) 8 frozen mandu (dumplings) 2 tablespoons minced garlic 2 1/2 tablespoons fish sauce 1 teaspoon fine salt 4 green onions (60 grams), sliced thin Egg Ribbons Shredded seasoned roasted seaweed Black pepper Instructions: 1. Submerge the tteok in 6 cups water in a large bowl for 1 hour. 2. Bring the beef broth to a boil in a large, wide pot. Drain the tteok and stir the slices into the broth, separating any pieces that stick together. Stir in the beef, mandu, garlic, fish sauce, and salt; cover; and return to a boil. 3. Uncover, reduce the heat to a vigorous simmer, and cook for 2 minutes. Turn off the heat and stir in the green onions. Top individual portions with egg ribbons, shredded seaweed, and black pepper before serving. #KoreanFood #ricecake #mandu #dumplings #umma #koreanmom #kimchi #newyear
Sarah Ahn438,400 Aufrufe • vor 1 Jahr
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