Is my Sauteed Seaweed Side Dish supposed to be slimy? So from these two, buy one by Haitai if you can. And for some reason, the left one was also very looong whereas the one on the right was pre-cut already to a perfect size which did not need to be cut at all. I found them to be similar but I found the one on the left to be a little more tough, stringy and thicker in general. Different packages of Seaweed Stem (Miyeok Julgi) I say this because we are making Korean food so naturally, produce grown in Korea will be better suited for Korean cooking.įor example, here are the two packages I bought to see if there are any differences. I don’t say this because I feel Korean products are always superior (although I have to tell you Koreans make pretty high-quality goods these days). Remember they have gotten sneaky these days and sometimes will say ‘packaged in Korea’ but maybe using ingredients imported from other countries. 한국산 Hanguksan or 국산 Guksan is what you should look for. Whenever I buy Korean ingredients, I usually try to buy products that were made or grown in Korea. I know every store will be different but I found 2 different kinds of Miyeok Julgi in my local store.
GUSO SEAWEED SALAD HOW TO
How to buy good Miyeok Julgi and prepare it? It also contains good amount of vitamins A, C, E and K, as well as iron, copper and phosphorus. Miyeok (Sea Mustard) is also high in fiber and is also known to help with constipation. Note, the level of iodine is high enough that if you have hyperthyroidism it is recommended that you consult your doctor before you eat it. Seaweed also has high levels of minerals like iodine, manganese, folate, magnesium and calcium to help you meet your nutrient needs.
Health Benefits of Miyeok or Wakame SeaweedĪs I have mentioned in my Miyeok Guk post, Seaweed is traditionally given to new mothers to help them recover from childbirth and also to increase breast milk production.
But Miyeok Julgi are just the stems of the miyeok, cut out and then sliced thin for convenience. Normally, miyeok comes in a dried form and Koreans love to eat the whole miyeok by making Miyeok Guk (soup) with it – including the stems. Miyeok Julgi is the stemof the Sea Mustard. Miyeok ( Undaria pinnatifida), also called the Sea Mustard, Brown Seaweed or Wakame (in Japanese), is kind of a large seaweed that can grow very tall and the whole plant is eaten including the stems (not the root).
I love both, which one do you like? For those of you who like the sweet vinegary cold salad type, yes, I will post that sometime later. if you have a theory, let me know! HAHA.Īnyway, when it comes to Korean banchan made from these wonderful seaweed stems, there are basically 2 kinds – one that is savory (the one in this post) and the other that is like a salad with a sweet and tangy dressing which is also often called Miyeok Muchim. And I feel like it is much more commonly served at Korean restaurants in the US rather than actually in Korea. I don’t know why I never had it growing up, it may be because this is a very popular dish in Jeolla Namdo but probably not in Northern Korea. So interestingly, this Miyeok Julgi Bokkeum is NOT something I grew up with. 😉And wouldn’t you say this is one of the most common side dish at US Korean restaurants other than Kongnamul? Korean Seaweed Side Dish (Miyeok Julgi Bokkeum 미역줄기볶음) is a dish that I almost always eat first whenever it’s served at a Korean restaurant.😝 ’s so mild and nutty flavor, it is a great side dish to just snack on until you wait for your food to come. Korean Seaweed Side Dish – Miyeok Julgi Bokkeum
GUSO SEAWEED SALAD FULL
A perfect way to enjoy the full flavors and nutrition of this wonderful sea plant. A great savory and garlicky banchan that is really easy to make.
Korean seaweed side dish that’s made from Miyeok Julgi (stem).
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