Miyuk guk is made of seaplant and is traditionally eaten on your birthday or after giving birth, but you can eat anytime you like. Miyuk is known to be rich in iodine and calcium and considered as food that helps lower cholesterol in your body.
Whenever I meet my mother, she recommends eating more “miyuk” and shows how much she enjoys it. She makes soup, salads with it. And also she wraps rice and sauce and eat it. We all believe it’s good food resource.
I used to have a stereotype about people from another culture that they wouldn’t like miyuk guk.
When I was in Korea, I had a friend Jeanne, an American nun who had been living in Korea for more than 35 years. She always told me how she loved Korea and Korea was like her hometown after living 35 years there! She loved all kinds of korean traditional food. Of course she could speak Korean just like a korean.
She said,”there is one thing I can’t like of korean food!” I asked, “What is it?” She said, “Miyuk guk”. I couldn’t help laughing because I expected some kind of weird korean food, but only miyuk guk. I was curious about why she doesn’t like it. She answered, “It’s slippery in my mouth, ooh, I don’t like the texture” I laughed again when I heard her point of view.
I hope she is doing well now. She must be living in somewhere in Chicago. I used to tease her, “Miss Jeanne, would you sit over here?” when we met a coffee shop sometime.
Here is the recipe for Miyuk guk and Miyuk salad:
Seaplant soup (Miyuk gook):
4-6 servings
Ingredients:
- 4 cups of soaked miyuk (1 cup of dried seaplant)
- 16 cups of water
- 4-5 tbs of fish sauce
- 200 grams of beef brisket
- 1 tbs of minced garlic
- sesame oil
- Soak 1 cup of dried miyuk in a big bowl for at least 30 minutes.
- Drain the water from the sea plant and cut it into bite size
- Place the soaked sea plant(about 4 cups) in a big pot and add 16 cups of water and boil it over high heat for 20 minutes.(later you may have to add more water if the soup is too thick)
- Cut the beef brisket nto bite size pieces.
- When the water starts boiling (about 20 minutes later), add the beef and 1 tbs of garlic. Boil it again for another 20 or 25 minutes over medium heat.
- Add 4 or 5 tbs of fish sauce(add more or less depending on your taste) and drizzle a few drops of sesame oil before serving.
Seaplant salad (Miyuk muchim)
Ingredients:
- 7 cups of soaked miyuk (about 2 cups of dried seaplant)
- 6 tbs of soy sauce (more or less depends on your taste)
- 1 tbs of sugar
- 1 tbs of minced garlic
- chopped green onion
- 4 or 5 tbs of vinegar
- sesame seeds
- Soak 2 cups of dried sea plant (miyuk) in a bowl at least for 30 minutes and then drain the water from it.
- Boil some water in a pot and add the soaked miyuk. Stir it with a spoon for 30 seconds .
- Take out the seaplant and then rinse it in cold water. Drain the water out by squeezing the seaplant gently.
- In a big bowl, put the seaplant and add 5 or 6 tbs of soy sauce, 4 or 5 tbs vinegar, 1 tbs of minced garlic, 1 tbs of sugar, 1 chopped green onion, and mix it up by hand.
- Sprinkle some sesame seeds on the top and serve it cold.
Maangchi, thank you so much for this site. I have just recently decided to make Korean food as I am away from my parents. I have heard the use of gook ganjang. Is this essential? Is it a method you would personally recommend or have used? Your opinion would be greatly appreciated! :) Awesome site btw!
Hi, I use this fish sauce instead of soup soy sauce (guk ganjang)
http://www.maangchi.com/ingredients/fish-sauce
The fish sauce (3 crabs) is really delicious and the taste is like old fermented Korean homemade soup soy sauce.
Hi, I’m trying to follow this recipe, but for some reason it’s not coming up so good.
I replaced the fish sauce with soy sauce. but for some reason when i try it i can taste mostly garlic and also the beef smell is too strong. the soup doesnt taste like miok for some reason..
regarding the garlic, could it be that i used garlic puree instead of fresh garlic? i got the puree at the korean market…
“I replaced the fish sauce with soy sauce..but..i can taste mostly garlic and also the beef smell is too strong.”
Did you use dark soy sauce? If so, I am sure it won’t be tasty. Use good quality and fresh beef. pureed garlic sounds ok though.
Hello!!! ^^
I really really would like to make miyuguk because I’m pregnant and heard it has many benefits for pregnant women. Plus I really crave Korean food!!!
But your story about miyuguk really surprised me!!!! I think I know sister Jane Anne too!!!!! I met her in Korea in 2007. My Aunt is a nun and she got in touch with sister Jane Anne and I had dinner at the convent with them once and went to Outback! hehe She is a really vivacious woman and she speaks Korean just like a Korean!!! She even surprised me more and schooled Koreans on some history in Korea! She is in Chicago now because my parents occasionally e-mail her from time to time.
http://sphotos.ak.fbcdn.net/photos-ak-sf2p/v168/60/73/16111734/n16111734_33161289_3385.jpg
This is a picture that I took of her in 2007. I’m pretty sure it is the same nun. =)
Thank you very much for posting the photo. But she is not the sister that I know. What a coincidence! Both of them seem to live in Chicago. Maybe if you ask sister Ann, she may know sister Jeanne!
I’ve wanted to know how to boil your national birthday soup after watching it so many times in the Korean shows.
Now finally, i can try your authentic recipes. But I am allergic to seafood and beef, can I use pork or chicken? Which part of the pork or chicken should I use?
Thank you.
I never use pork in this soup. How about using chicken. No particular parts of chicken is required, but chicken legs or chicken breast will be good.
Hi Maangchi,
I am watching a lot of Korean drama movies, and always saw their friend or family member made them Seaplant soup on their B-day. It looks so delicious, so I was searching for the recipe very glad to come across your web site. It looks very easy to make, I will try to go to the super market this weekend and try it at home. Hopefully, it will turn out as good as yours and thanks for sharing. :)
you are very welcome. Let us know how your seaplant soup turns out.
Can I substitute anchovies instead of beef for the soup? I don’t eat beef
yes, you can! Dried anchovies, shrimp, clams, mussels, or fresh oysters are good to use for miyukguk.
Hi Maangchi!
I would like to congratulate you for your blog! Is really great! I love all your recipes, all look delicious! I’m very clumsy in the kitchen, you’re my idol!^^
I have a question, I hope that you can help me :)
the first time I went to lunch at Korean restaurant I ate a soup like this (I’m sure it was this soup), but I don’t know if there are others soups similars. First I thought it was similar to Miso soup(I don’t like it U.U), but the taste was totally different!(really delicious^^.I want to know if this soup is often used as an accompaniment to other foods in Korea (same in that restaurant).
Thank you very much!^^
hi maangchi love your web site but i was wondering can i use the kim (seaweed paper) like the 1 you used in the kimbap??
no, you need miyeok to make this soup. http://www.maangchi.com/ingredients/miyuk
Hi! I’d like to know if I can use tofu and olive oil instead of meat and sesame oil in the soup? Do you think mushrooms could be used instead of meat aswell? And can I keep the leftovers in the fridge? Thanks~
I never use tofu and olive oil in this miyeokguk recipe. When I don’t use meat, I usually use seafood such as shrimp, mussels, or clams. The seafood or meat makes delicious stock.
Yes, you can keep the leftover soup in the fridge up to 2 days.
Ok, Thanks! I’ll have to buy some sesame oil since I’ve never used it before. And I think I’ll use shrimp since I have some left over. Should I cut the shrimp up, or leave them whole?
p.s.
You seem like a really nice person.
Hi Maangchi,
Can I skip the vinegar ingredient?
Will the taste be different..
I would like to try it…
:) looks nice..!
You are talking about miyukmuchim (seaplant salad), right? If you want to skip vinegar, sure, why not?
I’m sorry, I mean the soup…:)
oh, ok, no problem, : )
The soup doesn’t use vinegar as you see in the recipe.
Hi Maangchi,
I have a bit of an emergency – my daughter is sick, and my mother in law has made a Korean soup for me when I’m sick that makes me feel so much better. The last time we visited them she gave me everything I needed to make it, but I have no idea how. She calls it mooguk? Turnip soup with seaweed and beef, does this sound familiar? I think I need to take dried anchovies and boil them and strain them, and then boil the meat for a while so it gets soft, and then boil the turnip and seaweed? But I’m really not sure, it’s been over a year since I’ve watched her make it. Can you help me? I know this will help my daughter so much if I can just figure out how to make it. Thanks so much!
–Meggie
Hi Maaangchi. This is the first time I’ve tried a Korean recipe. I made the miyuk guk and really liked it! I think it turned out well. Since I like thicker soup I might use a little less water next time. And I added some sauteed mushrooms to one bowl – yum!
I’m planning to try the miyuk muchim next. I’m going to try it with rice vinegar since I have that in my pantry, but what kind do you usually use?
Thanks for the great recipes. I can’t wait to try out some more!
Hi Maangchi,
The miyuk that I bought looks different from yours. The name printed on the package is miyuk gwi.
Can you advise is it the wrong type? What should I do with this miyuk? I have the whole package with me. Some good recipes..=)
Thanks
oh,you bought miyukgwi (미역귀)! “Gwi” is “ear” in Korean. It looks like human’s ear! : ) miyeok gwi, located on the stem of the miyeok near the root.
http://www.fishsale.co.kr/shopping/detail.asp?category=037009000000&p_id=1824
Leave your question for the recipe on the forum.
http://www.maangchi.com/talk/forum/general-discussion
Hi Maangchi,
Thanks for your comment. I think this type of miyuk is meant for soup.
I love your site so much!
Keep up the good work
Hi Maangchi,
I tried the miyuk salad today.
After soaking the miyuk for 30 minutes, it turns out to be sticky, even after a few washing.
Did I bought the wrong miyuk? How many types do you have there?
hi maangchi :)
i love your site SOOOOO much. just wanted to say keep up the good work!
my question is about this recipe. this is my second time and the first time i made it the beef turned out a big tough. also, i’ve been following the recipe to a T but the soup always comes out a bit bland. what is the best fix for this? more fish sauce?
Bland taste? Do you mean it’s not salty? or the soup is not tasty? If the soup is not delicious, use more beef (flank steak part) and boil longer until it’s tender and then add fish sauce… And if it’s not salty enough, add more fish sauce.
Hi maangchi! My korean boyfriend’s birthday is coming next tuesday (June 9) and I’m glad I found your site. I just finished cooking your kimchi chigae recipe and it tastes great! I even added some enoki mushrooms (is that ok?) My boyfriend hasn’t tasted it yet but he will when he gets home in an hour ^^ I’m sure he’ll love it. I can’t wait to make miyuk guk for him on his birthday! Do you think i should do a test run? (Just in case I make a mistake? k.k) Is this recipe foolproof? ^^ Thank you so much! More power to your site! I looove it! No mu no mu jo ah! ^^v
wow,If you make miyeokguk for your bf on his birthday , he will be very impressed! He won’t miss his mom! : )
Adding enoki mushrooms to kimchi stew is a great idea!
hey maangchi! your kimchi chigae recipe was a hit! i’m soooo glad he loved it! to the very last drop! k.k
I sure will follow your miyuk guk recipe on his birthday. I hope I wont mess it up! ^^ NO MU NO MU GAM SA HAM NI DA ^^
By the way, It is my dream to make good kim bap and kimchi for him to bring to work (althought I think the kim bap is more attainable..k.k) do you have any good kim bap recipes? ^^ thank you so much!
Thank you for your update!
Thank You
BTW, Next Monday is My Birthday(8 June)
I’m Gonna Make This
Thnx
nice, Korean birthday soup! : ) Happy Birthday in advance!!
Hello Maangchi^^
I Was Thinking Can I Use Dashida Instead Of beef
I Cant Find Article About Dashida in Wikipedia
Can You Tell More About Dashida
Thank You:)
Yes, you could use it, but don’t forget it contains MSG.
Hi Maangchi
I made Miyuk Guk Today It Was So Much Delecious I made with Chicken
Thabks For The Great Recipe
nice! Some people use shrimp,clams, even fresh fish for Miyukguk. I used to use fresh oysters, too.
Can i use apple vinegar for salad
yes, you can! thank you!
Hey Maangchi!!
What about Soaking overnight??
I would know how many sea plants do Koreans use, and how long it is necessary to boil it. Once I eat some very thin and it was without any cooking….
Thank, your recipes are great.
I’ve had a cold miyuk soup (as banchan). It had thinly sliced cucumbers, a little imitation crab, with a tangy taste to it. Do you know what I’m talking about? I hope so because I hope you can teach me how to make it!
You can modify the recipe (miyuk muchim) to make your own seaplant soup. The restaurant owner must have invented it.
You Should Fry Beef & Miyeok First.
I sometimes make my miyeokguk that way, but I prefer clear soup. I followed my grandmother and my mother’s recipe. You should try it out. Someday I will post the miyeokguk recipe that you mention. Thanks!
Anonymous,
Don’t worry much about it. Dried miyeok never goes bad if you seal it airtightly.
Q1. After Opening The Pack of Miyeok For How Many Days I can Store It..?
Mei Leng,
Thank you very much! Of course the information will be big help!
Hi Maangchi,
I have left the address and directions to get to Korea Town in the forum, hopefully it will be helpful. The ahjushi and ahjuma in the grocery stores were nice and helpful. I just tell them the ingredients in Korean (e.g. doenjang, miyuk, dduk, etc) and they will get them for me. They were happy to know that I was trying to cook Korean dishes!:)
Mei Leng,
you made beautiful miyukguk (sea plant soup)! The color of miyuk looks very green!
By the way, if you can, please leave the address of the Korean grocery store in Kuala Lumpur here.
http://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients/page/2
Hi Maangchi, it’s been quite a while since I wrote a comment here. Just wanted to let you know that I went to Koreatown Ampang, Kuala Lumpur in Malaysia and bought lots of Korean food ingredients from the Korean grocery store! :) I made Miyuk Guk; it was very comforting especially when you’re having a cold: http://www.meilengloh.com/?p=403
Martha,
Why don’t you use salt instead of soy sauce?
Hi Maangchi,
Can you do miyuk muchim that do not use soy sauce as the dressing? I tasted some in the Korean Restaurant here as ban chan but it is sort of sweet(seems like clear dressing). I searched the internet but found none that use clear dressing. It would be good if you know as I like the refreshing and slightly sweet taste but don’t know how to make it.
Thanks.
regards,
Martha from Hoju.
Dominique,
Yes, you can use chicken or anchovy stock instead of beef. If you like milky color soup, do this way.
In a heated pot, put 1 tbs sesame oil and then put soaked and chopped miyeok(sea plant) and saute for a few minutes, then pour water into the pot. You will see the color of soup will change to milky color. (you can use washed rice water, too)
I like clear soup, so I don’t use the method.
Hi Maanchi,
Thankyou for your delicious receipe! I’ve made seaweed soup so many time but this was the first time it turned out so well! (My sister in law also gave me a tip to use washed rice water to make the soup appear milky).
Just a few questions –
- Is it possible to use chicken instead of beef?
- CanI use anchovy stock?
Thankyou so much!
Confused student,
hi, clams, mussels, or oysters are all tasty for miyukguk (seaplant soup). Don’t forget to soak the clams in salty water for an hour and rinse them before putting in the boiling soup. The reason for soaking them in salty water is to let them spit up some grit.
Dear Maangchi,
I’ve made beef miyukgook many times but am a little confused as to making clam miyukgook. Any tips?
thanks maangchi! ur the best!
Hi, Anonymous,
Yes, you can use the frozen seaplant. Soak it in cold water and use it just like dried sea plants.
I was wondering if you ever use the frozen seaweed or sea plant they sell or do you use just the dried one?
Thanks so much for your website and videos – They are SO helpful and informative. I also like reading your stories that go with the dishes. Cooking is loving and loving is living!!
Maangchi:
How’s sunny Manhattan weather doing to you? Good luck and welcome again… it will take a while just to figure out the subway commuting. But priority is finding a good korean grocer for whipping up all the goodies! I have good luck with the soup. awesome! they’re very healthy and very tasty. i cracked a fresh egg before i ate and put more sesame oil and black pepper. i haven’t got dried anchovies from korean grocer online so i used the italian anchovies. it’s really good… i will make this often especially in winter. it’s definitely a good warm soup and not fattening at all.
thanks for sharing.
cloud
Hannah,
Yes, haechomuchim sold in a package is different from miyuk. I like the texture of haechomuchim when I chew it. Thank you for your question.
Hi maangchi, it’s me again. I went back to the supermarket and read the label, and it was called “hae cho” instead of “mi yuk” salad. So it was a completely different seaweed right? Because it was very bright green, instead of dark colored.
I was searching for a recipe on how to make Korean tofu stew, and found your site. I am so happy, I have been searching a complete Korean recipes for a long time. Now I do not have to always go to restaurants to feed my craving for Korean food any more.
I am from China, Korean food and Chinese food share some similarities, but there are subtle difference. I have been searching good recipes from Korean people for a long time :)
I am so happy.
This is a wonderful site!!
Kai
hannah,
Is the miyuk salads (miyuk muchim) that you made? It looks great!
I think you bought right miyuk. If it is too chewy, I think you should soak it longer before making the dish.
I made it today. It’s very much like what I had! Except what I bought from the supermarket was very stringy, like in little thin strips. And the texture was crunchy. Did I buy the wrong miyuk?
http://img208.imageshack.us/img208/8451/crim0005wh7.jpg
Hannah,
oh,I’m glad to hear that you found the recipe you want. yes, let me know hot it turns out when you make it. Thanks,
Hi Maangchi,
I think this is the recipe I was looking for. I will try it sometimes soon and come back to tell you if it was the right thing. Thanks ^_^
I am a white American, and I love Miyuk guk. :-)
hi, anonymous,
The brand name of the soysauce I am using is called “Samepyo Jingaan Jaang”(Samepyo soysauce). And any brand name of sesame oil will be ok.
Happy holidays!
Hi, i love your videos and i’m a big fan of Korean food. I wanted to know what kind of soy sauce you used and sesame oil?
thank you
I made Mi Yuk Guk last night with dired anchovies and silken tofu.
Yeah! Finally I used up all the ever lasting My Yuk!
All these years, I tried to achive the taste of authentic mi yuk guk by using a lot of garlic, korean kan jang, little fish da shi da, or even MSG… just never tasted like what I had made by Korean A Ju Ma.
At last, I did it! The taste that I missed!
Thank you for revealing the secret of Mi Yuk Guk– fish sauce.
Hi, ami,
Thank you very much! I am very happy about your compliment now. : )
Hi!
I randomly ran into your site after a google search for tteokbokki. This is the best Korean recipes site I ever found. Thanks for all the detailed and beautiful clips ^_^
I wish you the best.