Dried wakameEasy to find
For each ½ oz (15 g) miyeok: about ½ oz (15 g) wakame; soak 5 minutes
Same sea vegetable family. Thinner and softer, so add it in the last 4-5 minutes of simmering.
▲ softer
Ingredient guide
Miyeok / dried seaweed 미역
Miyeok is dried sea mustard, simmered into the classic birthday soup, miyeok-guk, and eaten for its silky texture and mineral broth.
Taste
Mild sea flavor with a silky, slightly slippery texture once soaked.
What to look for
Dried packs in the seaweed aisle of Korean markets. Small pieces expand a lot — a little goes a long way.
Storing it
Keep dry in the pantry. Soaked leftovers keep a day in the fridge.
How to find Miyeok / dried seaweed, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- miyeok
- dried sea mustard
- wakame (Japanese)
- 미역
Show this at the shop미역
Where to look
- Korean grocery stores, seaweed aisle
- Asian and Japanese supermarkets (sold as dried wakame)
- Health-food stores sometimes stock it
Watch out for
- Soak 20-30 minutes and rinse before cooking; it expands to many times its size.
- Instant wakame is thinner and needs less time.
Can't find Miyeok / dried seaweed? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Kombu, thinly slicedEasy to find
Use about half the amount; simmer 15 minutes
Chewier and with a deeper sea flavor; keeps the broth savory.
▲ chewier▲ briny
Where to buy it near you
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