Recipes

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.

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):

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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106 Comments:

  1. farhana Singapore My profile page 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?

    • Maangchi New York City My profile page 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.

  2. stonefly Olympia WA My profile page 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!

  3. lizlewis71 Twin Falls, Id. My profile page 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!

  4. zipurlip2 USofA My profile page 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.

  5. LisaL USA My profile page 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!

  6. sohngj Seattle, WA My profile page 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!

  7. ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! 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…. {^_^}

    • Maangchi New York City My profile page 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. : )

  8. hellokitty08 My profile page 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!

  9. mkfever NY My profile page 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?

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

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

    • TDenham77 McLeansboro, IL My profile page 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.

  10. eveheart San Jose, CA My profile page 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.

  11. sunyul My profile page 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!

  12. jeanster Singapore My profile page 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?

    • Maangchi New York City My profile page 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)”

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

        Hi!!

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

        Thanks!!

  13. ester My profile page 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?

  14. samphonic Rockville, MD USA My profile page 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!

  15. Just_Tina Washington DC Metro Area My profile page 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.

    • Maangchi New York City My profile page 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.

      • Just_Tina Washington DC Metro Area My profile page 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!!!!!

  16. joyeous lee lee north hollywood My profile page 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

  17. stephen293 My profile page 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!

  18. celesh My profile page 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…

    • Maangchi New York City My profile page 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.

  19. Seira86 My profile page 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. =)

    • Maangchi New York City My profile page 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!

  20. Blessed Singapore My profile page 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.

    • Maangchi New York City My profile page 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.

  21. coffeequeen My profile page 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. :)

  22. sung malaysia My profile page 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

    • Maangchi New York City My profile page 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.

  23. Lau Guadalajara, España My profile page 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!^^

  24. ze125 libya My profile page 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??

  25. 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~

    • Maangchi New York City My profile page 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.

      • 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.

  26. 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..!

    • Maangchi New York City My profile page 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?

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

        I’m sorry, I mean the soup…:)

  27. 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

  28. 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!

  29. 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

  30. 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?

    • zipurlip2 USofA My profile page 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.

  31. anonymous
    Posted July 23rd, 2009 at 3:50 pm | # |

    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?

    • Maangchi New York City My profile page joined 8/08
      Posted July 23rd, 2009 at 4:22 pm | # |

      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.

  32. julieRN
    Posted June 3rd, 2009 at 8:18 am | # |

    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

    • Maangchi New York City My profile page joined 8/08
      Posted June 3rd, 2009 at 6:44 pm | # |

      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!

      • julieRN
        Posted June 5th, 2009 at 2:27 am | # |

        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!

      • Maangchi New York City My profile page joined 8/08
        Posted June 5th, 2009 at 7:48 am | # |

        Thank you for your update!

  33. Nishu
    Posted June 1st, 2009 at 8:17 am | # |

    Thank You
    BTW, Next Monday is My Birthday(8 June)
    I’m Gonna Make This
    Thnx

  34. Nishu
    Posted June 1st, 2009 at 4:32 am | # |

    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:)

  35. Nishu
    Posted April 10th, 2009 at 1:25 pm | # |

    Hi Maangchi

    I made Miyuk Guk Today It Was So Much Delecious I made with Chicken
    Thabks For The Great Recipe

    • Maangchi New York City My profile page joined 8/08
      Posted April 10th, 2009 at 7:47 pm | # |

      nice! Some people use shrimp,clams, even fresh fish for Miyukguk. I used to use fresh oysters, too.

  36. Anonymous
    Posted April 10th, 2009 at 12:42 pm | # |

    Can i use apple vinegar for salad

  37. Nishu
    Posted April 7th, 2009 at 11:21 pm | # |

    Hey Maangchi!!

    What about Soaking overnight??

  38. lenkah
    Posted April 7th, 2009 at 9:55 am | # |

    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.

  39. Janet
    Posted April 2nd, 2009 at 11:20 pm | # |

    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!

    • Maangchi New York City My profile page joined 8/08
      Posted April 2nd, 2009 at 11:55 pm | # |

      You can modify the recipe (miyuk muchim) to make your own seaplant soup. The restaurant owner must have invented it.

  40. aeriskitchen
    Posted April 2nd, 2009 at 5:45 am | # |

    You Should Fry Beef & Miyeok First.

    • Maangchi New York City My profile page joined 8/08
      Posted April 2nd, 2009 at 7:01 am | # |

      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!

  41. Maangchi New York City My profile page joined 8/08
    Posted March 28th, 2009 at 11:08 am | # |

    Anonymous,
    Don’t worry much about it. Dried miyeok never goes bad if you seal it airtightly.

  42. Anonymous
    Posted March 28th, 2009 at 6:43 am | # |

    Q1. After Opening The Pack of Miyeok For How Many Days I can Store It..?

  43. Maangchi New York City My profile page joined 8/08
    Posted February 21st, 2009 at 10:53 pm | # |

    Mei Leng,
    Thank you very much! Of course the information will be big help!

  44. Mei Leng
    Posted February 20th, 2009 at 9:38 pm | # |

    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!:)

  45. Maangchi New York City My profile page joined 8/08
    Posted February 20th, 2009 at 4:54 pm | # |

    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

  46. Mei Leng
    Posted February 20th, 2009 at 4:36 am | # |

    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

  47. Maangchi New York City My profile page joined 8/08
    Posted January 22nd, 2009 at 12:00 am | # |

    Martha,
    Why don’t you use salt instead of soy sauce?

  48. Martha
    Posted January 21st, 2009 at 10:05 pm | # |

    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.

  49. Maangchi New York City My profile page joined 8/08
    Posted December 27th, 2008 at 8:52 am | # |

    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.

  50. Dominique
    Posted December 27th, 2008 at 12:52 am | # |

    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!

  51. Maangchi New York City My profile page joined 8/08
    Posted November 12th, 2008 at 7:35 pm | # |

    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.

  52. Confused student
    Posted November 12th, 2008 at 3:04 pm | # |

    Dear Maangchi,
    I’ve made beef miyukgook many times but am a little confused as to making clam miyukgook. Any tips?

  53. Anonymous
    Posted September 17th, 2008 at 7:24 pm | # |

    thanks maangchi! ur the best!

  54. Maangchi New York City My profile page joined 8/08
    Posted July 3rd, 2008 at 6:41 pm | # |

    Hi, Anonymous,
    Yes, you can use the frozen seaplant. Soak it in cold water and use it just like dried sea plants.

  55. Anonymous
    Posted July 3rd, 2008 at 11:23 am | # |

    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!!

  56. Anonymous
    Posted July 2nd, 2008 at 1:21 pm | # |

    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

  57. Maangchi New York City My profile page joined 8/08
    Posted June 1st, 2008 at 1:23 am | # |

    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.

  58. Hannah
    Posted May 31st, 2008 at 9:59 pm | # |

    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.

  59. ningyu
    Posted May 29th, 2008 at 5:37 am | # |

    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

  60. Maangchi New York City My profile page joined 8/08
    Posted May 23rd, 2008 at 12:49 am | # |

    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.

  61. Hannah
    Posted May 22nd, 2008 at 5:09 pm | # |

    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

  62. Maangchi New York City My profile page joined 8/08
    Posted May 17th, 2008 at 9:42 am | # |

    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,

  63. Hannah
    Posted May 16th, 2008 at 5:37 pm | # |

    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 ^_^

  64. Anonymous
    Posted January 31st, 2008 at 8:55 pm | # |

    I am a white American, and I love Miyuk guk. :-)

  65. Maangchi New York City My profile page joined 8/08
    Posted December 22nd, 2007 at 12:23 pm | # |

    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!

  66. Anonymous
    Posted December 20th, 2007 at 12:35 pm | # |

    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

  67. Agasuka
    Posted December 18th, 2007 at 7:56 pm | # |

    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.

  68. Maangchi New York City My profile page joined 8/08
    Posted December 18th, 2007 at 5:13 pm | # |

    Hi, ami,
    Thank you very much! I am very happy about your compliment now. : )

  69. Ami
    Posted December 18th, 2007 at 5:09 am | # |

    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.


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