Kim Dae-seok's Menran Miyeokguk

Name: Kim Dae-seok's Menran Miyeokguk
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: dried seaweed 20g; mirim 3 tablespoons (for washing seaweed); soy sauce 2 tablespoons; minced garlic 1/2 tablespoon; water 1.5L; low-sodium menran paste 2 pieces; mirim 1 tablespoon (for blanching menran paste); onion 1/4 piece; salt 1/3 tablespoon

A clean and refreshing menran paste miyeokguk without sesame oil

40 min Difficulty Easy Soups & stews

Main ingredients

seaweedmenran pasteonion

Ingredients needed 3 servings

dried seaweed 20g

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seaweed menran paste onion

Kim Dae-seok's Egg Seaweed Soup

A smooth and simple seaweed soup made by simmering toasted dried seaweed in sesame oil, then gently swirling in a soft egg mixture for a rich, velvety finish—no meat required.

35 minVery easySoups & stews

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Baek Jong-won's Beef Seaweed Soup

A beef seaweed soup recipe that enhances depth of flavor by sautéing beef and seaweed in sesame oil with soy sauce to season the ingredients thoroughly, then combining soy sauce and fish sauce for a rich, savory taste.

30 minEasySoups & stews

seaweedbeefsesame oilsoy saucefish sauce

quick and easyhome cookingbroth dish

mirim 3 tablespoons (for washing seaweed)

soy sauce 2 tablespoons

minced garlic 1/2 tablespoon

water 1.5L

low-sodium menran paste 2 pieces

mirim 1 tablespoon (for blanching menran paste)

onion 1/4 piece

salt 1/3 tablespoon

Recipe

Soak the seaweed for 20 minutes, then wash it thoroughly with mirim to remove any fishy odor.
Squeeze out excess water from the seaweed and cut into 4–5 cm pieces.
In a pot, add the seaweed, minced garlic, and soy sauce, then add a small amount of water and stir-fry for 2 minutes.
Pour in 1L of water, cover the pot, and simmer for 15 minutes.
Boil water in another pot and blanch the menran paste for 2 minutes, then remove and cut into suitable-sized pieces.
Add 500ml of water to the seaweed soup, then stir in the blanched menran paste and sliced onion.
Season with salt to taste and simmer over low heat for an additional 10 minutes.

Wash the seaweed in mirim to remove fishy smell, then sauté with seasoning.
Add water and simmer for 15 minutes, then add blanched menran paste and onion.
Adjust seasoning with salt and cook for 10 more minutes to finish.

Cooking tips

Briefly blanching the menran paste in boiling water removes the fishy taste and makes the broth much cleaner.
Avoid adding sesame oil to preserve the natural aroma of menran and the clean taste of seaweed.
Adjust the final seasoning with salt according to personal preference.

Recommended for

Those tired of beef miyeokguk.
People who prefer clean and refreshing soups.
Those wanting a unique twist on miyeokguk for special occasions.

School Chef's Beef Miyeokguk

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30 minEasySoups & stews

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Okjubu's Beef Seaweed Soup

A richly flavored beef seaweed soup enhanced with soy sauce and anchovy sauce, finished with a hint of toasted sesame oil for depth and richness.

30 minEasySoups & stews

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Kim Dae-seok's Perilla Seed Seaweed Soup

A light and savory seaweed soup made without meat, using coin broth and rich perilla seed powder for deep flavor, with mirin pre-treatment to cleanly eliminate the seaweed's fishy aroma.

35 minEasySoups & stews

seaweedperilla seed powdercoin broth

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Baek Jong-won's Dried Pollack and Seaweed Soup

A hangover soup made with dried pollack, softened by soaking, and seaweed, seasoned with fish sauce for umami, then simmered until deeply flavorful and refreshing.

30 minEasySoups & stews

SeaweedDried pollack stripsSesame oilGarlicSoup soy sauce

super easyhome mealbrothy dish

Kim Dae-seok's Menran Miyeokguk

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒3 servings

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Main ingredients

Tags

Ingredients needed 3 servings

Recipe

Cooking tips

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