Advertisement
Maangchi's recipes by category:
-
Kimchi
Essential Korean dish
-
Side dishes
Banchan makes the meal
-
Rice
Our most important grain
-
Pancakes
Savory & simple
-
Rice cakes
Tteok for every occasion
-
Stews
Jjigae is our comfort food
-
Noodles
Long noodles = long life!
-
Soups
Guk at every meal
-
Sundubu-jjigae
Soft tofu stew
-
Desserts
Special sweet stuff
-
Main dishes
Consider these mains
-
BBQ
The Korean way to grill
-
Fried chicken
Double-deliciousness
-
One bowl meals
Nutritious, & convenient
-
Easy
Anyone can make these!
-
Lunchboxes
Dosirak made with love
-
Appetizers
These could be first
-
Fermented
Taste of centuries
-
Staple ingredients
Korean cuisine basics
-
Mitbanchan
Preserved side dishes
-
Pickles
Quick-brined
-
Spicy
We love spicy food : )
-
Nonspicy
There are plenty!
-
Beef
For meat lovers
-
Seafood
Surrounded by the sea
-
Pork
Some new dishes to try
-
Chicken
Our most delicious
-
Vegetarian
Seasonal, local, foraged
-
Snacks
Quick dishes on the run
-
Porridges
Good for your health!
-
Cold dishes
Icy, cold, or just chilled
-
Drinks
Fruits, grains, & herbs
-
Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
Advertisement
My most popular Korean recipes
-
Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
-
Asparagus side dish
Apr 17th
-
Seafood green onion pancake
Apr 4th
-
Kimchi grilled cheese
Mar 23rd
-
Fluffy white bread
Mar 12th
Advertisement
Convert your ingredient units
Advertisement
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.
https://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.