Type | Gruel |
---|---|
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Main ingredients | Rice or foxtail millet |
Korean name | |
Hangul | 미음 |
---|---|
Hanja | 米飮 |
Revised Romanization | mieum |
McCune–Reischauer | miŭm |
IPA | [mi.ɯm] |
This article is part of a series on |
Korean cuisine 한국 요리 조선 료리 |
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Mieum ( Korean: 미음; Hanja: 米飮) is a thin, strained gruel made from white rice, white glutinous rice, foxtail millet, or glutinous foxtail millet. [1] [2] It is often used in liquid diet for patients and for recently weaned children. [2] A thinner mieum, made from rice water or mixed with powdered milk, is sometimes used as a breast milk substitute for younger babies. [2] [3]
Rice or foxtail millet is soaked for at least 2 hours before being drained and boiled, usually at a ratio of 1 part grain to 10 parts water. [3] [4] It is simmered until sodden and mushy, then strained through a double sieve. [4] The sieved gruel is then warmed again and served with two small dishes of salt and cheongjang (clear soup soy sauce). [4]
Sok-mieum (속미음; 粟米飮) is a mieum made with jujube, chestnut, and ginseng. [5] Thinly sliced ginseng is simmered for an hour, and the water is used to make sok-mieum. [5] Glutinous rice or glutinous foxtail millet, jujube, and chestnut is prepared in the same way: boiling until mushy and double-sieving. [5] Glutinous rice-based sok-mieum is seasoned with sugar, while glutinous foxtail millet-based sok-mieum is seasoned with salt before being served. [2]
Type | Gruel |
---|---|
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Main ingredients | Rice or foxtail millet |
Korean name | |
Hangul | 미음 |
---|---|
Hanja | 米飮 |
Revised Romanization | mieum |
McCune–Reischauer | miŭm |
IPA | [mi.ɯm] |
This article is part of a series on |
Korean cuisine 한국 요리 조선 료리 |
---|
Mieum ( Korean: 미음; Hanja: 米飮) is a thin, strained gruel made from white rice, white glutinous rice, foxtail millet, or glutinous foxtail millet. [1] [2] It is often used in liquid diet for patients and for recently weaned children. [2] A thinner mieum, made from rice water or mixed with powdered milk, is sometimes used as a breast milk substitute for younger babies. [2] [3]
Rice or foxtail millet is soaked for at least 2 hours before being drained and boiled, usually at a ratio of 1 part grain to 10 parts water. [3] [4] It is simmered until sodden and mushy, then strained through a double sieve. [4] The sieved gruel is then warmed again and served with two small dishes of salt and cheongjang (clear soup soy sauce). [4]
Sok-mieum (속미음; 粟米飮) is a mieum made with jujube, chestnut, and ginseng. [5] Thinly sliced ginseng is simmered for an hour, and the water is used to make sok-mieum. [5] Glutinous rice or glutinous foxtail millet, jujube, and chestnut is prepared in the same way: boiling until mushy and double-sieving. [5] Glutinous rice-based sok-mieum is seasoned with sugar, while glutinous foxtail millet-based sok-mieum is seasoned with salt before being served. [2]