''Mieum'' () is a thin, strained

gruel Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a ...

made from

white White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White o ...

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

, white glutinous rice,

foxtail millet Foxtail millet, scientific name ''Setaria italica'' (synonym ''Panicum italicum'' L.), is an annual grass grown for human food. It is the second-most widely planted species of millet, and the most grown millet species in Asia. The oldest evide ...

, or glutinous foxtail millet. It is often used in

liquid diet A liquid diet is a diet that mostly consists of liquids, or soft "foods" that melt at room temperature (such as ice cream). A liquid diet usually helps provide sufficient hydration, helps maintain electrolyte balance, and is often prescribed fo ...

for patients and for recently

weaned Weaning is the process of gradually introducing an infant human or another mammal to what will be its adult diet while withdrawing the supply of its mother's milk. The process takes place only in mammals, as only mammals produce milk. The infan ...

children. A thinner ''mieum'', made from rice water or mixed with powdered milk, is sometimes used as a breast milk substitute for younger babies.

Preparation and varieties

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 (1:10). It is simmered until sodden and mushy, then strained through a double sieve. The Sieved gruel is then warmed again and served with two small dishes of salt and '' cheongjang'' (clear soup soy sauce).

''Sok-mieum''

''Sok-mieum'' () is a ''mieum'' made with

jujube Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a smal ...

, chestnut, and

ginseng Ginseng () is the root of plants in the genus '' Panax'', such as Korean ginseng ('' P. ginseng''), South China ginseng ('' P. notoginseng''), and American ginseng ('' P. quinquefolius''), typically characterized by the presence of ginsenosides ...

. Thinly sliced ginseng is simmered for an hour, and the water is used to make ''sok-mieum''. Glutinous rice or glutinous foxtail millet, jujube, and chestnut is prepared in the same way: Boiling until mushy and double sieving. Glutinous rice-based ''sok-mieum'' is seasoned with sugar, while glutinous foxtail millet-based ''sok-mieum'' is seasoned with salt before being served.

References

Korean rice dishes Porridges Rice drinks {{Korea-cuisine-stub

Preparation and varieties

''Sok-mieum''

See also

References