![]() ![]() Health Benefits of Miyeok or Wakame SeaweedĪs I have mentioned in my Miyeok Guk post, Seaweed is traditionally given to new mothers to help them recover from childbirth and also to increase breast milk production. But Miyeok Julgi are just the stems of the miyeok, cut out and then sliced thin for convenience. Normally, miyeok comes in a dried form and Koreans love to eat the whole miyeok by making Miyeok Guk (soup) with it – including the stems. Miyeok Julgi is the stemof the Sea Mustard. Miyeok ( Undaria pinnatifida), also called the Sea Mustard, Brown Seaweed or Wakame (in Japanese), is kind of a large seaweed that can grow very tall and the whole plant is eaten including the stems (not the root). I love both, which one do you like? For those of you who like the sweet vinegary cold salad type, yes, I will post that sometime later. if you have a theory, let me know! HAHA.Īnyway, when it comes to Korean banchan made from these wonderful seaweed stems, there are basically 2 kinds – one that is savory (the one in this post) and the other that is like a salad with a sweet and tangy dressing which is also often called Miyeok Muchim. And I feel like it is much more commonly served at Korean restaurants in the US rather than actually in Korea. I don’t know why I never had it growing up, it may be because this is a very popular dish in Jeolla Namdo but probably not in Northern Korea. So interestingly, this Miyeok Julgi Bokkeum is NOT something I grew up with. □And wouldn’t you say this is one of the most common side dish at US Korean restaurants other than Kongnamul? ![]() Korean Seaweed Side Dish (Miyeok Julgi Bokkeum 미역줄기볶음) is a dish that I almost always eat first whenever it’s served at a Korean restaurant.□ ’s so mild and nutty flavor, it is a great side dish to just snack on until you wait for your food to come. Korean Seaweed Side Dish – Miyeok Julgi Bokkeum A perfect way to enjoy the full flavors and nutrition of this wonderful sea plant. A great savory and garlicky banchan that is really easy to make. Let us continue to protect our seas from pollution and illegal fishing so that we can enjoy these food sources from nature.Korean seaweed side dish that’s made from Miyeok Julgi (stem). ![]() This food is rich in iodine, calcium, vitamins, and minerals. Guso, as salad, can be eaten raw or slightly boiled and mixed in vinegar or the native suka-tuba plus other spices. Guso is exported to other countries as a source of Carrageenan, a gelatin-like extract used as a thickener, emulsifier, and stabilizer in food, beverages, cosmetics, and pharmaceuticals. Its culture period usually takes 30-45 days. From small-scale farming, the industry has had enormous growth through the years and has expanded to neighboring coastal towns like Getafe with much success as this added to the income of fishermen.ĭepending on the location, the season for planting and harvesting seaweed varies, with some areas operating year-round, while others consider weather disturbances, diseases, water temperature, and salinity. In Bohol, guso are farmed for commercial purposes and food consumption particularly in Hingotanan, Bien Unido, Bohol since 1973. They have complex body structures that are anchored to rocks and corals with their rootlike “holdfasts” and their branched filaments. Seaweeds are an important food source for jellyfishes, crustaceans, sea turtles, and more, including humans. The Eucheuma cottonii belongs to the red algae (Rhodophyta) and grows in shallow reefs along rocky shorelines in tropical waters. Seaweeds are members of the marine algae family Protista. Today’s Marine Monday, your National Museum Bohol presents this nutritious food source from our marine ecosystem, the Seaweed (Eucheuma cottonii) locally called Guso. ![]()
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