| Mieum | |
| Country: | Korea |
| National Cuisine: | Korean cuisine |
| Type: | Gruel |
| Main Ingredient: | Rice or foxtail millet |
| Korean name | |
| Hangul: | 미음 |
| Hanja: | 米飮 |
| Rr: | mieum |
| Mr: | miŭm |
| Koreanipa: | pronounced as /ko/ |
Mieum 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. A thinner mieum, made from rice water or mixed with powdered milk, is sometimes used as a breast milk substitute for younger babies.[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.[4] 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 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. 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.