Seaweed soup with beef

Soegogi miyeokguk 쇠고기 미역국

(The other recipe in this video is miyeok-muchim – seaplant salad)

Miyeokguk is made of edible seaweed and is traditionally eaten on birthdays or after giving birth, although you can eat anytime you like. Miyeok is rich in iodine and calcium and many people eat it to lower their cholesterol. The version of the soup is made with beef.

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Whenever I meet my mother, she recommends I eat more miyeok and shows me how much she enjoys it by making all kinds of soups and salads with it. She also makes a miyeok wrap with rice and sauce and pops it into her mouth. We all believe it’s good, healthy food.

miyeokguk

I used to have a stereotype about people from another culture that they wouldn’t like miyeokguk. When I lived in Korea, I had a friend name Jeanne, an American nun who had been living in Korea for more than 35 years. She always told me how she loved Korea and how it was her adopted hometown! She loved all kinds of Korean traditional food. Of course she could speak Korean just like a Korean.

She said: “There’s one Korean food that I don’t like.”
I asked: “What is it?”
She said: “Miyeokguk.”

I couldn’t help laughing because I expected some kind of weird korean food, not miyeokguk. I was curious about why she didn’t like it. She answered: “It’s slippery in my mouth, ooh, I don’t like the texture.” I laughed again when I heard this.

I hope she’s 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 at the coffee shop. I always wanted her to sit next to me!

Ingredients (for 4-6 servings)

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Directions

  1. Soak 1 cup of dried miyeok in a big bowl for at least 30 minutes. Drain and cut into bite sized pieces.
  2. Put the soaked miyeok (about 4 cups’ worth) into a big pot and add 16 cups of water. Boil over high heat for 20 minutes. Add more water if the soup gets too thick.
  3. Cut the beef brisket into bite size pieces. Add the beef and garlic to the pot and boil for another 20 to 25 minutes over medium heat.
  4. Add the fish sauce and drizzle a few drops of sesame oil on top before serving.
  5. Serve with rice, if you have it. Put a few spoonfuls of rice (or the whole bowl) into the soup and eat.

miyeokguk

Miyeokguk (beef is replaced with mussels)

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111 Comments:

  1. shiors joined 5/15
    Posted May 4th, 2015 at 4:26 am | # |

    Hallo from Indonesia,

    Today, I just cooked myeok guk according to ur instruction. Oh my, it turned out so delicious, way better than what i’ve tasted in several korean resto here. Thank u so much for giving out so many detailed cooking steps. No other cooking teacher can do better than you.

    I’ve tried the new braised baby potatoes recipe, simple kimchi, fried korean chicken, and sam gyeop sal… they all very tasty and become my family favourites.

    So happy that you just released the cooking book as well. Good luck to you and wish success for years ahead

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    • Maangchi New York City joined 8/08
      Posted May 5th, 2015 at 12:22 pm | # |

      I’m glad to hear that you like this recipe! It sounds like you will be busy cooking Korean dishes for a while! : )

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  2. Mayyya Romania joined 12/16
    Posted January 1st, 2017 at 5:25 pm | # |

    Hi! I want to make it vegetarian way. How can I make it? Just follow the recipe and don’t add beef? Can I add some kelp?
    It was Christmas and NYE and we had so much meat here I don’t want to see it :)))

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    • sanne Munich joined 8/14
      Posted January 1st, 2017 at 7:41 pm | # |

      Just add some shiitake-mushrooms, soaked in the water you use for the soup and cut into strips.

      Bye, Sanne.

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  3. Masschan London, UK joined 7/16
    Posted July 23rd, 2016 at 8:52 am | # |

    I always love your recipes so much, especially the stories that go along with them. Thank you for sharing :)
    I’m having my first baby in February so I need to teach my partner to make this for me! How long can I keep the soup for after it’s made?


    See full size image

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  4. farhana Singapore joined 8/14
    Posted August 30th, 2014 at 10:15 pm | # |

    Hi

    I tried cooking it today but my soup did not look as milky as yours. Is it because I did not add beef?

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    • Maangchi New York City joined 8/08
      Posted September 1st, 2014 at 2:08 pm | # |

      yes, if you like to make your soup more milky, stir fry miyeok with a little bit of sesame oil and then add water. The soup will turn milky. I prefer clear soup though.

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  5. stonefly Olympia WA joined 11/11
    Posted April 25th, 2014 at 8:43 pm | # |

    What a wonderful soup! And I love the name “seaplant,” so much better than that other nasty name (weed).

    And your 16th video posted on my birthday! Yay!

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  6. lizlewis71 Twin Falls, Id. joined 11/13
    Posted December 6th, 2013 at 1:26 pm | # |

    Thank you maangchi! I made this soup for my sister after my niece was born! It is yummy as is all your recipe! What would we do without you!

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  7. zipurlip2 USofA joined 7/11
    Posted October 21st, 2013 at 10:11 pm | # |

    My husband turned out to be a bigger fan of Korean drama than me! His birthday is coming up soon so I’m very happy you posted this recipe. I want to surprise him with it and teach him the name as I sing out: 생일 축하합니다! Thank you for sharing your recipes.

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  8. LisaL USA joined 9/09
    Posted September 3rd, 2013 at 1:36 pm | # |

    Love this soup! I remember my mom making it when I was growing up and she made me a bunch of it after I gave birth.
    I can understand why people wouldn’t like it b/c of the texture.
    Going to try my hand at making my own batch!

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  9. sohngj Seattle, WA joined 12/12
    Posted December 26th, 2012 at 12:13 am | # |

    I am Korean and miyuk gook is one of my favorite soups. I know your recipe calls for using beef brisket as the base for the soup, but do you think it would be good with oxtail broth too? Or is it too rich? I know I can use it to make dduk gook or kal gooksu, but wondering what you think about using it for miyuk gook too.

    Thanks, Maangchi. I am so grateful for your website and introducing the rest of the world to the world’s best cuisne!

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  10. ina78 Jerteh, Terengganu, Malaysia joined 4/09
    Posted April 14th, 2012 at 7:45 am | # |

    hai Maangchi,

    seaweed and seaplant, is it the same thing? I used seaweed, and it’s turn so deliciously. thanks to you Maangchi, I had a great experience with korean food…. {^_^}

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    • Maangchi New York City joined 8/08
      Posted April 14th, 2012 at 6:37 pm | # |

      yes, they are the same. I tried to change the word from seaweed to sea plant or sea vegetable, but so many people have known it as seaweed. : )

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  11. hellokitty08 joined 5/10
    Posted October 29th, 2011 at 8:36 pm | # |

    Hello! I just made the seaweed salad at home. I used to always eat it and it’s so delicious! The thing is, I followed the instructions but I have a lot of liquid. Should I throw this liquid away or put it in the refrigerator and let the seaweed absorb the liquid? Thank you!

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    • Maangchi New York City joined 8/08
      Posted November 1st, 2011 at 5:58 pm | # |

      Yes, keep it in the fridge and enjoy it with juice.

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  12. mkfever NY joined 6/11
    Posted August 10th, 2011 at 8:30 pm | # |

    hi, I want to make this Seaplant soup for my friend but I just want to know she’s delivery baby by surgery so can she eat this soup?

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    • Maangchi New York City joined 8/08
      Posted August 12th, 2011 at 12:24 pm | # |

      Yes, she can eat this soup, why not? : )

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    • TDenham77 McLeansboro, IL joined 12/11
      Posted December 29th, 2011 at 4:49 pm | # |

      After I gave birth to each of my daughters, my mother made me huge amounts of seaweed soup. A lot of Koreans believe it’s one of the best foods for a new mother, especially one who’s breastfeeding.

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  13. eveheart San Jose, CA joined 10/10
    Posted October 28th, 2010 at 10:59 pm | # |

    What an incredibly satisfying soup! The beef/fish sauce work so well together. It’s a new family favorite. Maangchi, I love your videos because they give me the confidence to try a new recipe with unfamiliar foods. I am learning the Korean alphabet so I can read the labels when I go shopping.

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  14. sunyul joined 10/10
    Posted October 1st, 2010 at 12:02 pm | # |

    Hi Maangchi!
    My sister introduced me to your website, and I LOVE IT!
    I’m not so confident when cooking Korean food, so the videos help tons.
    I made this miyukgook for my family, including my 1year old son who LOVED it. He ate it all up!
    Quick question: Can you freeze miyukgook?

    Thanks so much!

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  15. jeanster Singapore joined 8/10
    Posted September 12th, 2010 at 2:19 am | # |

    Hello,

    If I use anchovies as a substitute for beef, when do I add I them in? Will the steps remain the same as one shown in the video?

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    • Maangchi New York City joined 8/08
      Posted September 12th, 2010 at 8:29 pm | # |

      It takes time to make delicious anchovy stock. Add them in step 3. “when you 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)”

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      • Jaebop California joined 5/14
        Posted May 22nd, 2014 at 3:50 pm | # |

        Hi!!

        How many dried anchovies should I use to replace the beef?

        Thanks!!

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  16. ester joined 9/10
    Posted September 7th, 2010 at 7:45 am | # |

    Hi maangchi!

    I made this today but unfortunately it was a fail (I tried to make it vegetarian). The soup stock is better when it’s made with beef or dried fish. I used soy sauce and a little salt for my soup instead of fish sauce and it was a lot less tasty than my mother’ s soup.

    How did people in Korea make the stock when there was no meat in the house?

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    • Agasuka joined 9/08
      Posted July 18th, 2011 at 10:26 pm | # |

      a lot of onion + a lot of shiitake mushroom w/ stem

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  17. samphonic Rockville, MD USA joined 9/10
    Posted September 6th, 2010 at 9:43 pm | # |

    I have eaten at dozens of Korean restaurants and fell in love with a restaurant in Gaithersburg, MD called Ichiban that serves Japanese and Korean foods. They have a buffet lunch where they serve many delicious Korean treats including miyuk muchim — and I mention it because they have a twist in the recipe that I haven’t seen mentioned. Instead of the cucumber I saw mentioned in a comment above or sesame seeds that Maangchi your recipe included, they use julienned Korean radish — long pieces and enough that you get some radish in every bite. The radish is soft so it seems it may have marinated in the dressing overnight or maybe it is marinated by itself and then added to the miyuk muchim later. I recommend trying it. And get this, my two year old daughter can’t get enough of it!

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  18. Just_Tina Washington DC Metro Area joined 7/10
    Posted August 19th, 2010 at 7:25 pm | # |

    Hi, maangchi!

    I totally LOVE this soup! Super YUMMMMM. Do you know what perilla oil is? How do you use it and can you use it to make seaweed soup? Also, it seems that this soup varies from region to region in Korea. Do you know of other ways in which this soup is made? I don’t mind experimenting; I just LOVE this soup! Jeju island has its own way making it. Does anyone else out there have other ideas? thanxxx!

    p.s. i made duk bok kie (w/fish cake) two nights ago. WOWEEEE! jaw-dropping DELISH.

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    • Maangchi New York City joined 8/08
      Posted August 20th, 2010 at 8:38 am | # |

      Do you mean sesame seeds oil?
      http://www.maangchi.com/ingredients/sesame-oil

      Yes, there are 2 versions of miyeokguk recipe that I know.
      The other version is more milky and thick.

      Heat up a pot and add some sesame oil and garlic, then add soaked and chopped sea plant and beef. Sautee it for a minute and add water. The rest of the recipe is the same.

      I prefer clear soup that’s why I posted this version.

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      • Just_Tina Washington DC Metro Area joined 7/10
        Posted August 23rd, 2010 at 7:04 pm | # |

        thanks, maangchi. i’m definitely trying this method on my next go at seaweed soup.

        as to perilla oil, a statement was made that this oil was used to saute the seaweed and garlic–no beef was used in the recipe just mussels. i imagine perilla oil comes from the seed. i’m just trying to figure out what it is. thanks!!!!!

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  19. joyeous lee lee north hollywood joined 6/10
    Posted August 3rd, 2010 at 3:32 pm | # |

    i made this soup couple days ago and it turned out PERFECT, i loved it and my son loved it too and his 14 mos old

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    • Maangchi New York City joined 8/08
      Posted August 4th, 2010 at 2:00 pm | # |

      great news! your 14 month old son loves miyeokguk? cute!!

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  20. stephen293 joined 7/10
    Posted July 29th, 2010 at 8:00 pm | # |

    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!

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  21. celesh joined 7/10
    Posted July 23rd, 2010 at 12:20 pm | # |

    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…

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    • Maangchi New York City joined 8/08
      Posted July 23rd, 2010 at 4:21 pm | # |

      “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.

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  22. Seira86 joined 5/10
    Posted June 1st, 2010 at 7:00 pm | # |

    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. =)

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    • Maangchi New York City joined 8/08
      Posted June 2nd, 2010 at 12:39 am | # |

      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!

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  23. Blessed Singapore joined 4/10
    Posted April 24th, 2010 at 1:30 am | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted April 26th, 2010 at 9:27 am | # |

      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.

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  24. coffeequeen joined 4/10
    Posted April 21st, 2010 at 2:46 am | # |

    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. :)

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    • Maangchi New York City joined 8/08
      Posted April 21st, 2010 at 9:49 pm | # |

      you are very welcome. Let us know how your seaplant soup turns out.

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  25. sung malaysia joined 3/10
    Posted March 17th, 2010 at 4:57 am | # |

    Can I substitute anchovies instead of beef for the soup? I don’t eat beef

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    • Maangchi New York City joined 8/08
      Posted March 17th, 2010 at 7:40 am | # |

      yes, you can! Dried anchovies, shrimp, clams, mussels, or fresh oysters are good to use for miyukguk.

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  26. Lau Guadalajara, España joined 2/10
    Posted March 5th, 2010 at 3:34 pm | # |

    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!^^

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  27. ze125 libya joined 1/10
    Posted January 12th, 2010 at 12:40 pm | # |

    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??

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  28. Desiree
    Posted November 5th, 2009 at 1:42 am | # |

    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~

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    • Maangchi New York City joined 8/08
      Posted November 5th, 2009 at 7:32 am | # |

      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.

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      • Desiree
        Posted November 5th, 2009 at 11:45 am | # |

        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.

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  29. Snowy
    Posted September 25th, 2009 at 10:12 pm | # |

    Hi Maangchi,

    Can I skip the vinegar ingredient?
    Will the taste be different..
    I would like to try it…
    :) looks nice..!

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    • Maangchi New York City joined 8/08
      Posted September 25th, 2009 at 10:22 pm | # |

      You are talking about miyukmuchim (seaplant salad), right? If you want to skip vinegar, sure, why not?

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      • Snowy
        Posted September 26th, 2009 at 7:57 am | # |

        I’m sorry, I mean the soup…:)

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        • Maangchi New York City joined 8/08
          Posted September 26th, 2009 at 8:13 am | # |

          oh, ok, no problem, : )
          The soup doesn’t use vinegar as you see in the recipe.

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  30. Meggie
    Posted September 6th, 2009 at 10:48 am | # |

    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

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  31. Heidi
    Posted August 28th, 2009 at 10:36 am | # |

    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!

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  32. smelleroses
    Posted August 7th, 2009 at 12:53 am | # |

    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

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  33. smelleroses
    Posted August 7th, 2009 at 12:38 am | # |

    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?

    (0)
    • zipurlip2 USofA joined 7/11
      Posted October 21st, 2013 at 10:04 pm | # |

      I don’t know much about Korean cooking, but I do know Japaneses and they make a similar salad. If you don’t like the sliminess, try dried ‘wakame’ which is young seaweed. It’s tender enough that you don’t need to cook it, just rehydrate it a bit.

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