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9 recipes found.
Kim Ho-yoon's Clean Beef Miyeokguk
A beef miyeokguk that is not stir-fried in oil but simmered in beef broth, resulting in a clear, elegant soup.
Ttukdak Hyung's Rice Cooker Miyeokguk
A method to complete beef miyeokguk, which requires long heating to extract deep umami, as a rich broth in 30 minutes using the high-pressure function of a rice cooker.
Kim Dae-seok's Mussel Miyeokguk
Sautéed mussels create a creamy broth, then soaked seaweed is added and simmered to make a refreshing mussels seaweed soup.
Kim Dae-seok's Oyster Gukbap
A refreshing Oyster Gukbap made with clear broth seasoned with shredded radish, dried anchovies, and dried shrimp, topped with fresh live oysters, soybean sprouts, and green onions.
Kim Dae-seok's Toasted Rice Miyeokguk
A rich and savory seaweed soup made by simmering toasted short-grain rice with seaweed.
Delicious Slow-Aging Sundubu Miyeokguk
A hearty seaweed soup with beef and sundubu. It's filling enough as a meal on its own without rice.
Okjubu's Oi Miyeok Naengguk
A sweet and sour cucumber and seaweed cold soup made with a foolproof 3:1 golden ratio sauce that anyone can make without failure.
This Man's Cook Honghap Miyeokguk
Sumi Banchan-style mussel seaweed soup with a refreshing and deep flavor
Yoon Yi-ryeon's Old Cucumber Naengguk
A refreshing summer cold soup made with old cucumber and cheonggak (or miyeok). Deepened with soup soy sauce and fish sauce, it harmonizes sweet and sour flavors.