Recipe for diabetes patients: perilla sea mustard (miyeok) soup
Courtesy of Vita Books
Ingredients
You will need 5 grams of dried “miyeok,” or sea mustard, 200 milliliters of “myeolchi” (Japanese anchovy) broth, 1.5 grams of “gukganjang” (traditional soy sauce), 0.2 grams of salt, and 3 grams of ground perilla seed.
To make “myeolchi” broth, you will need 5 grams of dried “myeolchi,” 2 grams of dried “dasima” (sea tangle), 10 grams of radish, 5 grams of spring onion, and water.
Step by step
1. Soak dried “miyeok” in cold water. Then put it in a strainer to get rid of excess, and cut into two or three centimeters slices.
2. Put the ingredient for “myeolchi” broth in a pot and boil them to make broth.
3. Mix the “miyeok” with “gukganjang.”
4. Put the “miyeok” in “myeolchi” broth and boil them. Season with salt if necessary and add the ground perilla seed.
This is an excerpt from “Best Recipes to Fight Diabetes” by professor Cha Bong-soo at the Severance Hospital of Yonsei University Health System, the Nutrition Team at the hospital, and CJ Freshway, published by Vita Books.