Refreshing and Tangy Seaweed Salad (Miyeok Muchim)
Easy Recipe for a Zesty and Delicious Korean Seaweed Salad
Craving a tangy side dish to awaken your appetite? This Korean Seaweed Salad (Miyeok Muchim) is the perfect solution! We had extra soaked seaweed intended for cold soup, and this refreshing salad was a delightful transformation. Its vibrant, sour kick is incredibly satisfying and ideal for those times when you need a palate cleanser. Let’s get started on this simple yet delicious recipe!
Main Ingredients- Soaked Seaweed 1 handful (approx. 50g)
- Cucumber 1/2
- Onion 1/4
- Carrot 1/5
Dressing Ingredients- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Vinegar 2 Tbsp
- Sugar 1 Tbsp
- Maesilcheong (Plum extract) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Soy Sauce 0.5 Tbsp
- Oligodang (Corn syrup) 1 Tbsp
- Sesame Oil 0.5 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Vinegar 2 Tbsp
- Sugar 1 Tbsp
- Maesilcheong (Plum extract) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Soy Sauce 0.5 Tbsp
- Oligodang (Corn syrup) 1 Tbsp
- Sesame Oil 0.5 Tbsp
Cooking Instructions
Step 1
First, if you’re using dried seaweed, soak it in water for about 20 minutes until it becomes soft and pliable. Once rehydrated, cut the seaweed into bite-sized pieces (about 3-4 cm long).
Step 2
Prepare boiling water for blanching the seaweed. Adding 0.5 tsp of salt and 1 tsp of vinegar to about 500ml of water will help remove any fishy odor and give the seaweed a more pleasant, firm texture.
Step 3
Once the water is boiling vigorously, add the prepared seaweed and blanch for 2 to 3 minutes. Immediately rinse the blanched seaweed under cold running water to cool it down. This step helps maintain its crisp texture. Squeeze out any excess water thoroughly.
Step 4
Prepare the vegetables that will add color and crunch to your salad. Slice the cucumber thinly on an angle (about 0.5 cm thick). Thinly slice the onion into shreds. Shred the carrot as well. (Tip: Soaking the sliced onion in cold water for a few minutes can reduce its pungency.)
Step 5
Now, let’s make the delicious dressing! In a bowl, combine 1 Tbsp Gochujang, 1 Tbsp Gochugaru, 2 Tbsp vinegar, 1 Tbsp sugar, 1 Tbsp Maesilcheong, 0.5 Tbsp minced garlic, 0.5 Tbsp soy sauce, 1 Tbsp Oligodang, and 0.5 Tbsp sesame oil. Stir well until all the ingredients are smoothly incorporated. (Tip: You can substitute sugar with honey, or add a small amount of fish sauce instead of soy sauce for an extra umami boost.)
Step 6
In a large bowl, combine the drained seaweed, sliced cucumber, onion, and carrot. Pour the prepared dressing over the ingredients. Gently mix everything together with your hands, ensuring the dressing coats all the ingredients evenly.
Step 7
For the final touch, sprinkle a generous amount of toasted sesame seeds over the salad. Rubbing the sesame seeds between your palms before sprinkling can enhance their nutty aroma.
Step 8
This tangy and savory Miyeok Muchim will be a satisfying addition to your table, acting as a dependable banchan (side dish). It’s so flavorful that you might find yourself enjoying a whole bowl of rice with just this one side!
Step 9
Miyeok Muchim is a delightful dish that tastes great any time of the year. With this easy-to-follow dressing ratio, anyone can make a perfectly delicious seaweed salad. Give it a try when you need a little something to stimulate your appetite!
