Refreshing and Tangy Seaweed Salad (Miyeokcho Muchim) – Perfect Appetizer!
Seaweed Salad That Will Awaken Your Appetite
Let’s make a wonderfully tangy and sweet seaweed salad that’s guaranteed to boost your appetite! This dish features the delightful chewy texture of seaweed paired with crisp vegetables, creating a refreshing flavor profile.
Main Ingredients- 1 handful rehydrated seaweed (approx. 100g)
- 1/2 cucumber
- 1/2 small onion
Cooking Instructions
Step 1
First, let’s prepare the key vegetables for the seaweed salad: the cucumber and onion. Slice the cucumber thinly into half-moons, about 0.5 cm thick. Thinly slice the onion into similar widths. This slicing method will enhance the crisp texture.
Step 2
Place the sliced cucumber and onion in a bowl. Add 1/3 Tbsp of salt. The salt helps to draw out moisture from the vegetables, ensuring they remain crunchy.
Step 3
Also add 1/3 Tbsp of sugar. Sugar helps to neutralize any bitterness from the vegetables and adds a touch of sweetness and umami.
Step 4
Gently toss the vegetables with the salt and sugar, and let them sit for about 5-10 minutes to lightly pickle. It’s good to give them a gentle toss halfway through. As they sit, the vegetables will release their water and become even crisper.
Step 5
Now, it’s time to prepare the star ingredient: the seaweed. If you’re using pre-rehydrated dried seaweed, rinse it thoroughly under cool running water. Take about a handful’s worth, squeeze out the excess water firmly, and then cut it into bite-sized pieces. Avoid cutting it too small, as this can reduce the satisfying chewiness. Place the prepared seaweed in a bowl.
Step 6
Let’s make the seasoning that will bring the salad to life. Add 1/2 Tbsp of minced garlic. It’s important to use the right amount, as too much garlic can overpower the dish.
Step 7
Add 3 Tbsp of soy sauce for the base seasoning. Using regular soy sauce (jin-ganjang) instead of soup soy sauce (guk-ganjang) will add more umami flavor.
Step 8
Add a generous 5 Tbsp of vinegar for that signature tanginess. You can adjust the amount of vinegar to your preference, but this quantity is ideal for highlighting the refreshing taste of the seaweed salad.
Step 9
Add 2 Tbsp of plum extract for sweetness and depth of flavor. If you don’t have plum extract, you can substitute it with a little more sugar.
Step 10
Now it’s time to combine everything! Gently squeeze out any excess water from the pickled cucumber and onion, and add them to the bowl with the seaweed. Pour all of the prepared seasoning over the ingredients. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. Be careful not to mash the vegetables while mixing; this is key to maintaining their texture.
Step 11
Finally, sprinkle a generous amount of sesame seeds over the salad for a nutty finish. This completes your delicious seaweed salad! For an even richer aroma, you can lightly crush the sesame seeds before sprinkling.
Step 12
And there you have it – a quickly made, refreshingly tangy, and sweet seaweed salad! It’s delicious mixed with rice or served as a side dish. Try making this when you don’t have much appetite, and enjoy a wonderful meal!
