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LifestyleFood and Drink
Cold cucumber and seaweed soupThis week’s recipe: Miyeok oinaengkuk
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승인 2010.10.31  10:14:58
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▲ Enjoyed in summer weather, this dish is loved by all. Photo by Bethany Carlson

Kimberly Comeau is from Halifax, Nova Scotia. She has a bachelor of science in biology from Saint Mary’s University and Applied Human Nutrition from Mount Saint Vincent University.

This series will explore the wonderful and distinctive foods of Jeju Island. Kimberly will research and share the many health benefits of Jeju recipes, making each recipe and writing a short description of the challenges of each dish and their rewarding flavors.

Ingredients
1 cup miyeok seaweed, re-hydrated and cut into small pieces
3 cloves of garlic, crushed
1/2 cucumber, julienned
1/2 white onion, thinly sliced, half amount of julienne cucumber
2-3 small green peppers, seeds and membrane removed and chopped horizontally
1 tsp salt
1/2 teaspoon sesame oil
1/4 teaspoon sesame seeds
1 teaspoon sugar
1 tsp soy sauce

Soup Base
1 teaspoon of persimmon vinegar
1 1/2 cups cold water

Serves 2-4
Put dried seaweed in a large bowl and submerge completely in cold water. Leave 5-15 minutes or until seaweed is completely re-hydrated.

Put 1 cup of re-hydrated seaweed into boiling water for approximately 1-2 minutes. Strain and run under cool water. This step makes the seaweed odorless and gives it a fresh colorful look.

In a medium bowl add the seaweed, garlic, cucumber, onion, green pepper, salt, sesame oil, sesame seeds, sugar and soy sauce. Mix thoroughly so that the seaweed is well seasoned. Put in refrigerator until ready to serve.

When ready to serve, add cold water, ice cubes and vinegar. Stir and taste. Add seasoning as your taste requires.

Making this soup takes less than a half an hour. Because all ingredients are fresh and do not require cooking, it is a great way to prepare a healthy dish that will not only cool you down on a hot day but the preparation doesn’t require sweating all day over the stove.

Nutritional Information
Because cucumbers are 96 percent water they contribute cooling properties to the soup and is a great way to cool down on those very hot days.

The main ingredient, miyeok, also known as wakame (Undaria pinnatifida), is an amazing sea plant that is a very good source of riboflavin, folate, calcium, iron, magnesium, copper and manganese and it provides good sources of vitamins A, C, E, K, niacin, pantothenic acid and phosphorus (1). Because of its high iron content, traditionally, women in Korea consume miyeok after giving birth.

Miyeok also contains naturally occurring compounds, sulfated glycans, such as fucodan, which prevents certain forms of cancers, such as colon cancer (2). Researchers have shown that miyeok improves blood circulation (3) and prevents obesity (4). Miyeok also has cleansing properties. The compounds responsible, algnic acid, bind to toxic pollutants and heavy metals in the intestines and render them indigestible and are eliminated from the body (5).

Miyeok together with the cucumber, peppers, garlic and onion provide a highly nutritional, dense dish that is low in calories and fat and can cool you down on a hot day.

(1) Simpson BB, Ogorzaly MC. Economic Botany: Plants in Our World. Boston, Mass.: McGraw-Hill, 2001.

(2) Kim et al; license Bio Med Central Ltd. 2010 Fucoidan present in Brown Algae induces Apop-tosis of Human Colon Cancer Cells. http://www.bio medcentral.com/1471-230X/10/96

(3) Inhibition Rates of Edema, Erythema and Blood Flow. Knah MN, Choi JS, Lee MC, Kim E, Nam TJ, Fujii H, Hong YK

(4) Maeda H, Hosokawa M, Sashima T, Funayama K, Miyashita. Fucoxanthin from Edible Seaweed, Undaria pinnatifida Shows Antiobesity Effect through UCPI expression in White Adipose Tissues. Biochem Biophys Res Commun. 2005 Jul 1; 332(2):392-7. Pubmed

(5) Seibin and Teruko Arasaki. Vegetables from the Sea health.learninginfo.org/seaweed-benefits.htm

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All materials on this site are protected under the Korean Copyright Law and may not be reproduced, distributed, transmitted, displayed, published without the prior consent of Jeju Weekly.
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