This dried edible seaweed (also called sea mustard, or Wakame in Japanese) is incredibly nutritious and packed full of vitamins and iodine. It’s a key ingredient in seaweed soup (miyeok-guk). It’s sold dried, and when rehydrated it expands quite a bit!
Find it in Korean and Japanese grocery stores or natural foods stores.
I have a lot of seaweed left over from hydrating too much, what would be a good way to save the extra that I have and use it at a later time?
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
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.
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
Check my soy bean sprout soup recipe or baechu doenjangguk recipe. I’m showing how to remove the intestines of dried anchovies there.
How much does it cost in US Dollar$$