Dried edible seaweed

6 Comments:

1. Faithsm Michigan joined 6/14 & has 1 comment

   Posted August 9th, 2015 at 9:34 pm | Log in to reply or create a profile.

   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?

2. brauwin Phoenix, AZ joined 1/10 & has 2 comments

   Posted January 27th, 2010 at 6:24 pm | Log in to reply or create a profile.

   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

   • Maangchi New York City joined 8/08 & has 12,049 comments

     Posted January 28th, 2010 at 12:08 am | Log in to reply or create a profile.

     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.

3. Nishu

   Posted April 6th, 2009 at 10:57 pm | Log in to reply or create a profile.

   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

   • Maangchi New York City joined 8/08 & has 12,049 comments

     Posted January 28th, 2010 at 12:10 am | Log in to reply or create a profile.

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

4. Alexutza

   Posted April 1st, 2009 at 3:41 am | Log in to reply or create a profile.

   How much does it cost in US Dollar$$