Mieum (food)

Mieum
Type	Porridge
Place of origin	Korea
Main ingredients	Rice or millet, water
Cookbook: Mieum Media: Mieum

Korean cuisine 한국 요리 조선 료리

This article is part of a series on
Staples Bap Juk Mieum Guksu Mandu Kimchi bokkeumbap
Ancillaries Pickled dishes Kimchi Jangajji Jeotgal Baek kimchi Dongchimi Kkakdugi Nabak kimchi Soups & stews Guk Tang Jjigae Jeongol Kimchi jjigae Banchan Bokkeum Jorim Jjim Seon Gui Hoe Jeon Bugak Po Pyeonyuk Jokpyeon Muk Namul Ssam Dubu kimchi Kimchijeon
Desserts Tteok Hangwa Yumilgwa Yeot Gangjeong Mandugwa Jeonggwa Suksilgwa Yakgwa Gwapyeon Dasik
Beverages List of Korean beverages Alcoholic Cha Hwachae Sikhye Sujeonggwa
Condiments Doenjang Gochujang Ssamjang Ganjang Vinegar Mustard sauce Oil Jocheong
Utensils Sujeo Onggi Jangdok Ttukbaegi
Rituals & Festivals Doljanchi Hwangab
Other Kimchi Field Museum Kimchi refrigerator List of Korean dishes List of Korean beverages Korean Chinese cuisine Korean royal court cuisine
Korea portal

Mieum (hangul: 미음; hanja: 米飮; literally "rice drink"), in Korean cuisine, is a gruel created by grinding rice or millet to an almost-powder state and boiling with water. It is usually fed to patients when they are not able to swallow easily, as well as to babies. Jujubes, ginseng, and dried shelled chestnuts are usually used as ingredients. The mieum is boiled with plenty of water, strained with a net, salted and eaten.

External links

Mieum

This article is issued from Wikipedia - version of the Wednesday, March 09, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Mieum (food)

See also

External links