Wang Premium Baby Miyeok Seaweed - Dried Slices from Wando Island, Korea - Rich in Calcium & Nutrients - Perfect for Authentic Korean Miyeok Guk (Seaweed Soup) - 5 Ounce

I don't live in an area where I can get fresh seaweed. This brand is good. It's not too fishy and it expands well.

Great product great value

Wang is a very popular brand in Korea. I've used a ton of other products from them. This seaweed is pretty good, but not amazing. I like my seaweed soup to have bigger pieces. If you've had Korean seaweed soup before, you know that there are softer pieces and pieces that are slightly tougher.If you think it might be too salty, cut back on the soy sauce. The only ingredient in this bag is dried seaweed. If it's too salty then it's on you for adding too much soy sauce into the soup!Also, there's the California Prop 65 warning about cancer. Does this product cause cancer? No. Companies put that on there if they plan on selling in CA to avoid ambulance chasers. In this case, seaweed has a chance of absorbing arsenic. Rice, mushrooms, and poultry are also on the arsenic list. You'd have to eat an insane amount of those foods in one sitting to even have a chance at being sick from arsenic poisoning.

I love it, tastes great!

They pack a punch of flavor and no wonder they are full strips dehydrated into little crinkles that are so tasty to sprinkle on. But the awesome thing to do is put them miso soup and bingo they open to the most smooth delicious seaweed just like the restaurants. I bought an organic soybean paste white miso here on amazon that makes delicious soup. I added bonito soup stock, some noddles, vegetables, boiled egg and this seaweed for the most delicious ramen ever. Enjoy!!

I hate seaweed. Had it as “ pudding “ as a kid. But I made seaweed soup for my postpartum Korean daughter in law and she loved it. So did her mom. So, I guess it’s pretty good.

I love Dry Seaweed.Thank you for making good quality 초사리 미역 Seaweed.

Sea vegetables (aka seaweed) are super healthy. They're loaded with vitamins (usually A, C and/or E, depending on the type) and minerals (particularly iodine). Although it's difficult to find ways to work it into a typical Western diet, as a vegetarian, I often use it to create a mock fish flavor. For example, crushed chickpeas can be mixed with reconstituted seaweed and mayo for a decent substitute for tuna salad. This finely shredded mieyok (which is another name for wakame) is a great alternative to hijiki, the type of seaweed I normally use in my faux seafood dishes. It has a relatively mild flavor and, after a quick soak in boiling water, a pleasant slippery texture. If you've ever tried seaweed salad at your local sushi place, I believe this is the type of seaweed used there too. A little goes a long way and it keeps indefinitely. Great to have on hand.