Why Seaweed? Health Benefits of Miyeok and a Simple Korean Seaweed Soup Recipe
Korea has many kinds of edible seaweed, including gim (laver), dasima (kelp), and parae (green laver). Yet the seaweed most closely connected with childbirth, birthdays, and family meals is miyeok . Miyeok , often called sea mustard in English, contains dietary fiber, iron, calcium, magnesium, and iodine. So why did Koreans choose miyeok in particular, and why do they still eat seaweed soup on birthdays today? In this post, we’ll look at what makes miyeok special, its nutritional value, and how Koreans use it in everyday cooking. Why Was Miyeok Chosen Among So Many Seaweeds? • It has long been connected with postpartum recovery. • It contains iron and various minerals. • It becomes soft, warm, and gentle when cooked as soup. • It later became connected with Korean birthday culture. As we talked about in the previous post, Korea has many different kinds of seaweed. Gim , or laver, is often eaten with rice. Dasima , or kelp, is commonly used to make broth. P...