Mieum (food)

Mieum (미음; 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]

Mieum
Sieved rice mieum as baby food
TypeGruel
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsRice or foxtail millet
Korean name
Hangul
미음
Hanja
米飮
Revised Romanizationmieum
McCune–Reischauermiŭm
IPA[mi.ɯm]
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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).[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

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]

See also

References
  1. "Mieum" 미음. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 22 June 2017.
  2. "Mieum" 미음. Doopedia (in Korean). Doosan Corporation. Retrieved 22 June 2017.
  3. 황, 혜성. "Mieum" 미음. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 22 June 2017.
  4. Han, Bok-jin (1998). "Mieum, eungi, beombeok" 미음, 응이, 범벅. Uriga jeongmal araya hal uri eumsik baekkaji 우리가 정말 알아야 할 우리 음식 백가지 (in Korean). Seoul: Hyeonamsa. ISBN 8932312915 – via Naver.
  5. "Sok-mieum" 속미음. Doopedia (in Korean). Doosan Corporation. Retrieved 22 June 2017.
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