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Sea Vegetable (Miyeok / Wakame)

미역 (海菜) · Undaria pinnatifida (Harv.) Suringar
Hardness-softening food herb Cold Salty Not specified in the source text
NatureCold
TasteSalty
MeridiansNot specified in the source text
Part usedDried frond (kelp, sargassum and others recorded as sub-entries)
FamilyAlariaceae (brown algae)
CategoryHardness-softening food herb
Find by concern: Edema

Overview

In the Donguibogam the entry for 海菜 uses the old Korean name "meoyuk," which is today's miyeok. The text describes the sea vegetable as growing in the sea, bright green when fresh and purple when dried — which is why it also records the alias 紫菜. The entry is really a gateway to a whole family of seaweeds: sub-entries cover sargassum (海藻), kelp (海帶, called "dama"), kombu (昆布), and others, with the note that any marine product must have its saltiness washed out before use as medicine.

In the Donguibogam

東醫
寶鑑
性寒, 味醎, 無毒. 下熱煩, 療癭瘤結氣, 利水道.
Source: Donguibogam, Tangaek-pyeon (Herbology volume)
TranslationIts nature is cold, its taste salty, and it is non-toxic. It brings down vexing heat, treats goiter-type lumps and knotted qi, and benefits the water passages.

Traditional uses recorded in the Donguibogam

  • Brings down vexing heat
  • Softens neck lumps and knotted qi
  • Benefits urination

Traditional applications recorded in the classical text

  • Seaweed soup and everyday cooking
  • Neck swellings (classical use)
  • Heat-type vexation

Traditional preparation

Eaten as soup or dried vegetable. Medicinal sea products were rinsed to remove salt before use. Kelp, kombu and sargassum are recorded as separate sub-entries.

This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.

Cautions

Caution: The Donguibogam records it as non-toxic, but other seaweeds in the same family differ: sargassum (海藻) is marked as "non-toxic, one source says slightly toxic," and the sea vegetable 鹿角菜 is said not to be eaten for long. Because the nature is cold and salty, those with weak digestion or cold constitutions should eat it in moderation. Swellings in the neck need medical evaluation, not self-treatment. Consult a professional.
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Frequently asked questions

Is "haechae" the same as miyeok?

The entry gives the Korean name "meoyuk," the old word for miyeok. It also records an alias 紫菜, a name that in other texts may point to laver, so the botanical identity of ancient seaweed names can vary.

What other seaweeds does the text cover?

Sub-entries include sargassum (海藻), kelp (海帶), kombu (昆布), and others, each with its own nature and uses.

Why does the text say to wash sea products before use?

The text states that any marine product should have its saltiness rinsed away before it is used as medicine.

Sources