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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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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
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My most popular Korean recipes
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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
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Ms Maangchi, I am a korean american in new jersey :) I love your videos and it has given me confidence in my korean cooking. Are you planning to make a new version of this miyuk gook video? just wondering :)
Good morning,
I made seaweed salad with ottogi seaweed. I do not think it came out good, so I would like to know if I can use it for your recipe to make seaweed soup with beef? Thank you.
Can you upload the photo of the seaweed?
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 :)))
Just add some shiitake-mushrooms, soaked in the water you use for the soup and cut into strips.
Bye, Sanne.
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
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
I’m glad to hear that you like this recipe! It sounds like you will be busy cooking Korean dishes for a while! : )
Hi
I tried cooking it today but my soup did not look as milky as yours. Is it because I did not add beef?
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.
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!
Hi i have a question. Instead of fish sauce what else can i use to replace that?
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!
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.
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!
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!
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…. {^_^}
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. : )
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!
Yes, keep it in the fridge and enjoy it with juice.
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?
Yes, she can eat this soup, why not? : )
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.
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.