Introduction

Miyeok (미역) is a type of edible seaweed widely used in Korean cuisine. In English it is often called sea mustard or wakame; it is the same seaweed that is known as wakame in Japanese cooking, although Korean dried miyeok is often sold in longer strands.

Miyeok is best known as the main ingredient in miyeok-guk, a traditional Korean seaweed soup. This soup is commonly eaten on birthdays and by mothers after childbirth.

Because of its nutritional value and mild ocean flavor, miyeok has been an important part of Korean cooking for centuries.

Miyeok at a Glance

• What it is: edible brown seaweed, also called sea mustard or wakame
• Main ingredient: dried seaweed that is soaked in water before cooking
• Taste: mild, slightly sweet ocean flavor with a soft, silky texture
• Used in: miyeok-guk (seaweed soup), seaweed salads and seasoned side dishes

What is Miyeok Made Of?

Miyeok is harvested from the ocean along coastal areas. After harvesting, the seaweed is washed, cut, and dried.

Most miyeok sold in stores is dried seaweed. Before cooking, it is usually soaked in water for several minutes. The seaweed expands significantly when rehydrated.

Once soaked, miyeok becomes soft and slightly slippery, making it ideal for soups and salads.

What Does Miyeok Taste Like?

Miyeok has a mild ocean flavor with a slightly sweet and savory taste. Compared to other seaweeds, it has a softer texture and a delicate flavor.

When cooked in soup, miyeok absorbs the flavors of the broth while adding a subtle sea taste. This makes it an excellent ingredient for light soups.

Popular Korean Dishes That Use Miyeok

Miyeok Guk (Seaweed Soup)

Miyeok guk is the most famous Korean dish made with miyeok. It is usually cooked with beef or seafood and seasoned with soy sauce and sesame oil. The full recipe is below.

Miyeok Salad

Miyeok can be used in refreshing salads mixed with vinegar, soy sauce, and sesame oil.

Seafood Seaweed Soup

Miyeok is also commonly used in seafood soups that include clams, mussels, or fish.

Korean Side Dishes

Some Korean side dishes include seasoned miyeok mixed with vegetables and sesame oil.

Easy Miyeok-guk Recipe (Serves 4)

This classic beef seaweed soup is simple to make and tastes even better the next day.

Ingredients

• 20 g (about 3/4 oz) dried miyeok
• 150 g (about 5 oz) beef brisket or stew beef, thinly sliced
• 1 tbsp sesame oil
• 1–2 tbsp guk-ganjang (Korean soup soy sauce)
• 1 tsp minced garlic
• 8 cups (about 2 liters) water
• Salt to taste

Instructions

1. Soak. Soak the miyeok in plenty of cold water for 15–20 minutes until soft. Rinse, squeeze out the water and cut into bite-size pieces.
2. Sauté. Heat the sesame oil in a pot over medium heat. Add the beef and cook until it is no longer pink, then add the miyeok and stir-fry for 2–3 minutes.
3. Simmer. Add 1 tbsp guk-ganjang and the water. Bring to a boil, then lower the heat and simmer for 20–30 minutes.
4. Season. Stir in the garlic and simmer a few more minutes. Taste and adjust with more guk-ganjang or salt. Serve hot with rice.

Tip: Dried miyeok expands a lot, so start with a small amount. A longer, gentle simmer gives a deeper, milkier broth.

Where to Buy Miyeok

Look for “dried seaweed for soup,” “sea mustard” or “miyeok” in Korean grocery stores and online.

United States

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Amazon
https://www.amazon.com/s?k=dried+seaweed+miyeok

H-Mart
https://www.hmart.com/search?type=product&q=miyeok

Walmart
https://www.walmart.com/search?q=seaweed+miyeok

Canada

Amazon Canada
https://www.amazon.ca/s?k=miyeok+seaweed

H-Mart Canada
https://www.hmart.ca

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+dried+seaweed+miyeok

Sous Chef
https://www.souschef.co.uk/search?q=miyeok

Oriental Mart
https://www.orientalmart.co.uk/search?type=product&q=miyeok

Asia Market
https://www.asiamarket.ie/?s=miyeok

How to Store Miyeok

Dried miyeok should be stored in a cool and dry place. Because it absorbs moisture easily, it should be kept in an airtight container.

Once soaked in water, miyeok should be used soon or stored in the refrigerator for a short period. Proper storage helps maintain its flavor and texture.

Miyeok FAQ

Why do Koreans eat seaweed soup on their birthday?

Mothers in Korea traditionally eat miyeok-guk after giving birth. Eating it on your birthday is a way of remembering that day and the mother who gave birth to you.

Is miyeok the same as wakame?

Yes, they are the same type of seaweed. Products may differ in how they are cut and dried, but you can use dried wakame for miyeok-guk.

How long should I soak dried miyeok?

Usually 10–20 minutes in cold water, until soft and expanded. Thicker strands may need a little longer; always rinse well before cooking.

Is it okay to eat miyeok every day?

Miyeok is naturally rich in iodine, so normal food portions are best. If you have a thyroid condition, ask your doctor how much seaweed is right for you.

Conclusion

Miyeok is a traditional Korean seaweed used in many dishes, especially the famous miyeok-guk seaweed soup. Its mild ocean flavor and soft texture make it a versatile ingredient in Korean cooking.

Try the easy miyeok-guk above, and explore other Korean seaweeds such as gim (roasted seaweed) and dasima (dried kelp).