DRIED SEA MUSTARD (Wakame, Miyok) 

How to enjoy

4-Easy & Healthy Seaweed Recipes (Miyeok Recipes for Everyday Cooking)

Discover four simple and delicious seaweed recipes you can make at home. From classic Korean seaweed soup (Miyeok-guk) to refreshing salads and stir-fries, these dishes are nutritious, flavorful, and perfect for any season.

① Seaweed Soup (Beef or Seafood) — Classic Korean Miyeok-guk

A warm, comforting seaweed soup packed with nutrients. Enjoy it with beef or seafood depending on your preference.

Preparation

Soak dried seaweed in cold water for 10 minutes, then rinse, and drain.

1) Beef Version (Traditional Miyeok-guk)

·  Stir-fry beef, soaked seaweed, and minced garlic for about 3 minutes.

·  Add water and simmer over medium-low heat for about 10 minutes.

·  Season with salt or soup soy sauce and bring to a brief boil.

2) Seafood Version (Mussels, Clams, Shrimp, Scallops)

·  Add mussels to cold water and bring to a boil.

·  Once the mussels open, remove them and strain the broth to remove any sediment.

·  Add soaked seaweed to the broth and simmer for 10 minutes.

·  Right before serving, return the mussels to the soup and bring to a quick boil.

·  No extra seasoning needed—seafood creates a naturally salty, savory broth.

Tips for the Best Seaweed Soup

·  Avoid overcooking seafood—cook only until it forms the broth, then add back before serving. For beef seaweed soup, a mix of soup soy sauce and a pinch of salt gives the cleanest flavor.

·  This miyeok-guk recipe works for birthdays, postpartum meals, or a simple daily soup.

② Seaweed Salad (Miyeok Cho-muchim)

A tangy and refreshing seaweed salad recipe perfect for a light appetizer or side dish.

Difficulty: Very Easy | Time: 10-15 minutes

Ingredients

·  100g soaked seaweed (10g dried)

·  ¼ onion, thinly sliced

·  (optional) ¼ carrot, ¼ bell pepper

Seasoning Sauce

·  2 Tbsp vinegar

·  1 Tbsp sugar

·  1 Tbsp soy sauce

·  ½ tbsp minced garlic

·  1 tsp olive oil

·  1 Tbsp sesame seeds

·  Pinch of salt

How to Make

1. Soak seaweed in cold water for 10 minutes, then rinse and drain.

2. Thinly slice the onion and optional vegetables.

3. Mix all seasoning ingredients in a bowl.

4. Add seaweed and vegetables, then toss gently.

5. Chill for 10 minutes for deeper flavor.

③ Chilled Seaweed & Cucumber Soup — Summer Miyeok Naengguk

A light, cool, and tangy cold seaweed soup perfect for hot summer days.

Difficulty: Easy | Time: 10–15 minutes

Ingredients

·  50–70g soaked seaweed (5–7g dried)

·  1 cucumber, thinly sliced or minced

·  (optional) sliced peppers, green, red

·  ¼ onion

·  5 ice cubes

Cold Soup Base

·  600 ml water

·  3 Tbsp vinegar

·  1 Tbsp sugar

·  1 tsp salt

·  1 tsp soy sauce

·  ½ tbsp minced garlic

How to Make

1. Soak seaweed in cold water for 10 minutes, then rinse and drain.

2. Thinly slice/mince cucumber, onion and optional vegetables.

3. Mix all cold soup base ingredients.

4. Add seaweed, vegetables, and ice.

Tips

·  The cold soup base keeps well in the fridge for 2–3 days.

·  Adding 1 Tbsp maesil (plum) syrup boosts the refreshing flavor.

·  This seaweed cold soup is low-calorie and hydrating.

④ Stir-fried Seaweed — Simple Korean Seaweed Side Dish

A savory, umami-rich stir-fried seaweed recipe perfect as a daily side dish.

Difficulty: Easy | Time: 10–15 minutes

Ingredients

·  150g soaked seaweed (about 15g dried)

·  1 Tbsp minced garlic

·  1 Tbsp cooking oil

·  1 Tbsp soy sauce

·  1 tsp salt

·  1 Tbsp ground sesame seeds

·  (Optional) ¼ onion, thinly sliced; a little carrot

How to Make

1. Drain the soaked seaweed thoroughly.

2. Heat oil in a pan and sauté garlic until fragrant.

3. Add seaweed and optional vegetables; stir-fry for 3–4 minutes.

4. Season with soy sauce, and then adjust with salt if needed.

5. Finish with sesame seeds.

Tips

·  A small amount of sugar (½ tsp) enhances umami and balances flavors.

·  Great for rice bowls.