This dish is made by deep-frying dried seaweed holdfasts and sprinkling sugar and sesame seeds on top. “Miyeokgwi” refers to the holdfast of the seaweed, which anchors the seaweed to the sea floor. Its name, translated to “seaweed ear,” comes from its resemblance to the human ear. Fresh seaweed holdfasts is served parboiled with red chili paste with vinegar. Dried seaweed holdfasts can be soaked and used for seaweed soup, which imparts a more opaque, richer quality to the soup. Seaweed holdfasts is a very healthy ingredient rich in dietary fiber and minerals. Seaweed holdfasts chips have a rich and salty flavor, which makes them perfect as side dishes and snacks.
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