Dried Seaweed Miyeok 200g – Korean Seaweed for Miyeokguk Birthday Soup

The Seaweed Behind Every Korean Birthday & New Beginning

In Korea, a bowl of warm miyeokguk (seaweed soup) is more than food – it is how we celebrate birthdays and care for new mothers. For weeks after childbirth and every year on a birthday, families serve miyeokguk to honor the mother and mark a fresh start with something light, warm, and deeply nourishing. This humble soup begins with one essential ingredient: high-quality dried seaweed, miyeok.

Our Dried Seaweed Miyeok 200g is made from 100% Korean sea mustard (often called wakame), carefully harvested, blanched, and dried to lock in its deep green color and natural ocean aroma. Miyeok is often called the "vegetable of the sea" – naturally low in calories yet rich in important minerals like iodine, calcium, and iron, as well as vitamins and sea-grown nutrients.

From Clean Korean Waters to Your Kitchen

This miyeok is produced in partnership with OK Farmer Hoengseong, a producer located in a clean, wind-swept region where the cool air from Chiaksan Mountain and the strong breeze from the Jucheon River meet. With a focus on honest, transparent production, the seaweed is:

• Harvested at peak season, when the texture is tender and the flavor is naturally rich.
• Quickly blanched and cooled to help preserve its deep green color and slow down microbial growth.
• Gently dried to create light, tangle-like strands that expand beautifully when soaked.

A small handful of dried miyeok grows into a generous bowl of silky seaweed after soaking in water. From there, it becomes the base of the mild, comforting soup that Koreans turn to for birthdays, postpartum recovery traditions, and everyday home-cooked meals.

Why This Dried Seaweed Miyeok Is Special

• Single-ingredient purity – 100% Korean dried seaweed (sea mustard), with no added seasoning or additives.
• Mineral-rich “sea vegetable” – naturally low in calories and valued for being a source of iodine, calcium, iron, and other ocean minerals.
• Everyday wellness tradition – commonly used in miyeokguk, a soup associated with postpartum care and birthday meals in Korea.
• Versatile in the kitchen – ideal not only for soup, but also for light salads, side dishes, and noodle toppings.
• Expands significantly when soaked – a little dried seaweed goes a long way, making it both practical and economical.

How to Use Dried Seaweed Miyeok

• Classic Miyeokguk (Seaweed Soup)
  Soak dried miyeok in cold water until soft, rinse, then cut into bite-sized pieces. Sauté with garlic and sesame oil, then simmer in beef, anchovy, or seafood stock. Season with soy sauce and salt for a mild, comforting soup that pairs beautifully with hot rice.
• Simple Seaweed Salad
  Rehydrate and rinse the miyeok, squeeze out excess water, and toss with soy sauce, vinegar, sesame oil, garlic, and a touch of sugar. Sprinkle with sesame seeds for a refreshing side dish.
• Ramen & Noodle Topping
  Add soaked, cut miyeok to ramen, udon, or noodle soups for extra texture, color, and ocean flavor.
• Rice & Grain Bowls
  Mix chopped miyeok into warm rice or grain bowls with vegetables, eggs, and your favorite sauce for an easy, mineral-rich meal.

A Taste of Korean Home Cooking Culture

For many Koreans, the taste of miyeok is the taste of home – the quiet bowl of soup waiting on the table after a long day, the first breakfast on a birthday morning, and the gentle food served to mothers as they regain strength after childbirth. Bringing this dried seaweed into your kitchen is like adding a small bundle of that tradition to your pantry.

Whether you are recreating a cherished memory or discovering miyeokguk for the first time, Dried Seaweed Miyeok 200g gives you a clean, high-quality base for soups, salads, and everyday dishes that feel light, nourishing, and deeply connected to the sea.

Ingredients & Storage

• Ingredients: Dried Seaweed / Dried Sea Mustard (100% Korean)
• Net Weight: 200g
• Storage: Store in a cool, dry place away from direct sunlight and moisture. Reseal tightly after opening.