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Miyeok-guk
Soak dried miyeok in cold water 10–15 minutes until expanded. Drain, squeeze, slice.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Miyeok-guk take?
45 min all in — 15 min prep, 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Sesame, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
How much toasted sesame oil?
1 tbsp of Toasted sesame oil.
How much soy sauce?
1½ tbsp of Soy sauce.
What can I use instead?
Beef → Mushrooms. Use a dashima soak for body.
Any tips from this recipe?
Clams instead of beef is the other classic. Add them at the end so they do not rubber. It tastes better the next day. The seaweed keeps giving.
Can I prepare this ahead?
It tastes better the next day. The seaweed keeps giving.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.