Archiving the first Korean dish. Great post with an informative but succinct title.
I like to imagine the first time someone looked at a bunch of kelp on a beach and decided to boil a big pot of soup with said clump of seaweed. Maybe someone really hungry. Or someone really creative. Or totally broke. Or all of the above. And rejoicing in its deliciousness and reveling in its health benefits, converting all others to do the same.
Over the years, this soup has taken on different variations (made with fish stock, beef stock, chicken stock, anchovies, with tofu or not, etc), but it’s had a central role in celebrating milestones in Korean lives. And over the years, I’ve often been found eyeing a clump of seaweed on a California beach and thinking about taking it home to eat. Ha.
High in vitamin A, C, iron, and calcium, miyuk gook is served to women after giving birth. It is *the* Korean postpartum food…
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