To prepare miyeok-guk, dried miyeok is soaked in cold water until soft. It is then washed and boiled in an anchovy stock with shellfish or beef, and lastly seasoned with soy sauce, minced garlic and sesame oil.
Miyeok-guk is traditionally consumed by Korean women after giving birth. Miyeok is rich in calcium and iodine, nutrients that in the Korean culture are believed to be important for pregnant and/or nursing mothers. Miyeok-guk is traditionally eaten for breakfast on birthdays, as a celebration of one's mother. As part of birthday celebrations, guests are served miyeok-guk along with rice cakes and other traditional foods. Miyeok-guk is also eaten outside of special occasions during the rest of the year. It is a very common side dish served with rice.