Dried miyeok / Korean sea mustard

What it is

How we read a bare request for this

Default to plain dried miyeok for rehydration with the cut unspecified; expose whole versus cut when the dish makes it material.

Where it is used

The seaweed of miyeokguk and Korean seaweed salads.

Also called

cut miyeok, dried miyeok, 미역, Korean sea mustard, miyuk, miyeok, sea mustard

Forms that matter

• Dried cut miyeok pieces

  Dried miyeok pre-cut into small pieces, ready to rehydrate without trimming.

  Not interchangeable with: snack seaweed; seaweed snack; seaweed soup mix; kelp noodles.

• Plain dried miyeok for rehydration Usual form

  Plain dried miyeok with no seasoning, rehydrated before use. Cut is not asserted at this level.

  Not interchangeable with: snack seaweed; seaweed snack; seaweed soup mix; kelp noodles.

When the dish decides

• Miyeokguk — points to Plain dried miyeok for rehydration

  Use plain dried miyeok and rehydrate it. Whole or cut both work; cut simply saves trimming.

  Kombu, gim/nori, snack seaweed and seasoned seaweed soup mixes are not miyeok.

  Source it for Miyeokguk

Easily confused with

• Korean soup soy sauce / guk-ganjang — Miyeokguk is commonly seasoned with guk-ganjang. Each is sourced separately and no substitution ratio is implied for either.
• Kombu — Both are dried edible seaweeds, but miyeok is rehydrated and eaten as a vegetable in soups and salads while kombu is a thick kelp used mainly to extract dashi. English seaweed labelling flattens the two; the graph does not.