12 (Fri) August 2011
Hwangtae Miyeok Guk
at Hwangtae Chon
-Daegwalnyeong, Pyeongchang, Gangwon, Republic of Korea-
with W and DJ
Miyeok Guk (미역국) is a Korean soup. It’s made with kelp (miyeok). The seaweed is typically sautéed with garlic and beef in sesame oil then boiled in water to create a thick and almost milky broth that’s highly regarded as being rich in iron and other nutrients. Among the most popular soups in Korean cuisine. In fact, the soup is served as a matter of life-and-death to a new mother as part of her post-partum recovery regimen, a practice that I described in a prior post. The soup is also served for breakfast on a person’s birthday. Generally, it’s more commonly found at home, though sometimes offered as a side dish along with a larger spread in restaurants but rarely as a separate menu item.
Hwangtae Chon (황태촌) is a Korean restaurant. A local landmark. Specializes in dishes featuring hwangtae (황태) – air-dried pollack, a regional delicacy – miyeok guk made with hwangtae.
The Hwangtae Miyeok Guk is perfection. Broth is significantly lighter while maintaining depth of flavor. Silky smooth. Spiritually soothing. And ridiculously priced: just 7,000 won, even though I’d be willing to pay through the roof for the food here.
We’ve been coming to this place for years, often on multiple occasions during a single trip, and everything every time is perfect.
(See also FOODS.)
(See also PLACES.)