Korean recipes:
Seaplant soup (miyuk guk) and seaplant salad (miyuk muchim)
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.
Hi!
December 18th, 2007 at 5:09 amI 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.
Hi, ami,
December 18th, 2007 at 5:13 pmThank you very much! I am very happy about your compliment now. : )
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.
December 18th, 2007 at 7:56 pmHi, 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
December 20th, 2007 at 12:35 pmhi, anonymous,
December 22nd, 2007 at 12:23 pmThe 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!
I am a white American, and I love Miyuk guk. :-)
January 31st, 2008 at 8:55 pmHi 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 ^_^
May 16th, 2008 at 5:37 pmHannah,
May 17th, 2008 at 9:42 amoh,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,
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
May 22nd, 2008 at 5:09 pmhannah,
May 23rd, 2008 at 12:49 amIs 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 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
May 29th, 2008 at 5:37 amHi 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.
May 31st, 2008 at 9:59 pmHannah,
June 1st, 2008 at 1:23 amYes, haechomuchim sold in a package is different from miyuk. I like the texture of haechomuchim when I chew it. Thank you for your question.
Maangchi:
July 2nd, 2008 at 1:21 pmHow’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
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!!
July 3rd, 2008 at 11:23 amHi, Anonymous,
July 3rd, 2008 at 6:41 pmYes, you can use the frozen seaplant. Soak it in cold water and use it just like dried sea plants.
thanks maangchi! ur the best!
September 17th, 2008 at 7:24 pmDear Maangchi,
November 12th, 2008 at 3:04 pmI’ve made beef miyukgook many times but am a little confused as to making clam miyukgook. Any tips?
Confused student,
November 12th, 2008 at 7:35 pmhi, 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.
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!
December 27th, 2008 at 12:52 amDominique,
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.
December 27th, 2008 at 8:52 am