Comments on: Sea plant (miyuk)

By: Maangchi

Maangchi — Thu, 28 Jan 2010 05:10:56 +0000

Check my soy bean sprout soup recipe or baechu doenjangguk recipe. I’m showing how to remove the intestines of dried anchovies there.

By: Maangchi

Maangchi — Thu, 28 Jan 2010 05:08:55 +0000

Of course the miyuk your grandmother used to pick is the best quality which is thick, wide, and long!
But the miyeok that looks like thread and thin will be fine to use. Soak it in cold water for 1 hour, then it will expand.

By: brauwin

brauwin — Wed, 27 Jan 2010 23:24:37 +0000

Maangi, I notice on the upper picture that Miyuk is labeled “wakame” I am assuming that miyuk is then just the Korean name for wakame?

I have some in my cupboard but I find it is very thin and slimey not at all like the miyuk grandma used to buy which had a thicker and fimmer texture to it, is there any recommendations you have to picking out good miyuk/wakame

By: Nishu

Nishu — Tue, 07 Apr 2009 03:57:40 +0000

Hi!! Maangchi
I’m Confused I’m Going To Buy Some Miyuk In This Thursday!! What is difference Between Black & Green Miyuk
Which Tastes Better
& How To Remove Interstines Of Myeolchi(마른멸치)

Thank You

By: Alexutza

Alexutza — Wed, 01 Apr 2009 08:41:32 +0000

How much does it cost in US Dollar$$