Sogogimiyeokjuk || Beef and Brown Seaweed Rice Porridge, 牛肉海带粥, 牛肉海帶粥, 牛肉とワカメ粥, 소고기미역죽 Leave a comment

Sogogimiyeokjuk is a Korean rice porridge made with beef and seaweed. It’s a popular dish, especially for postpartum mothers, as it’s believed to be nutritious and restorative.

Key Ingredients:

• Beef bones
• Beef brisket
• Dried seaweed
• Rice
• Water
• Soy sauce
• Garlic
• Ginger
• Green onions

How to Make Sogogimiyeokjuk:

1. Prepare the Broth: Boil the beef bones for several hours to create a rich and flavorful broth.
2. Add the Beef: Add the beef brisket to the broth and simmer until it’s tender.
3. Add the Seaweed and Rice: Add the dried seaweed and rice to the broth.
4. Simmer: Simmer the porridge until the rice is cooked through and the seaweed is softened.
5. Season the Porridge: Season the porridge with soy sauce, garlic, and ginger to taste.
6. Serve: Serve the porridge hot.

Tips for Making Delicious Sogogimiyeokjuk:

• Quality Ingredients: Use high-quality beef bones and dried seaweed for the best flavor.
• Slow Cooking: Slow cooking the porridge allows the flavors to develop fully.
• Balance of Flavors: Adjust the amount of soy sauce, garlic, and ginger to your desired level of seasoning.
• Serving Suggestion: Serve the porridge with a side dish of kimchi or other Korean side dishes.