Tangy and Sweet Seaweed Salad (Miyeok Cho Muchim)
Master the Art of Deliciously Tangy Seaweed Salad
While seaweed soup is wonderful, this tangy and refreshing seaweed salad is incredibly delicious! Today, let’s learn how to make this delightful Miyeok Cho Muchim.
Main Ingredients- Soaked dried seaweed, a handful (approx. 100g)
- Scallion, 1/2 stalk
- Onion, 1/4 medium
Seasoning- Vinegar, 3 Tbsp
- Sugar, 1 Tbsp
- Oligosaccharide (or corn syrup), 1 Tbsp
- Soy sauce (regular), 2 Tbsp
- Soy sauce (soup), 1 Tbsp (or fish sauce)
- Gochujang (Korean chili paste), 1 Tbsp
- Minced garlic, 1 Tbsp
- Red pepper flakes, 1 Tbsp
- Sesame seeds, 2 Tbsp (adjust to taste)
- Vinegar, 3 Tbsp
- Sugar, 1 Tbsp
- Oligosaccharide (or corn syrup), 1 Tbsp
- Soy sauce (regular), 2 Tbsp
- Soy sauce (soup), 1 Tbsp (or fish sauce)
- Gochujang (Korean chili paste), 1 Tbsp
- Minced garlic, 1 Tbsp
- Red pepper flakes, 1 Tbsp
- Sesame seeds, 2 Tbsp (adjust to taste)
Cooking Instructions
Step 1
First, if you are using dried seaweed, soak it in cold water for about 10-15 minutes until fully rehydrated. Rinse the soaked seaweed several times in clean water to remove any sand or impurities, then squeeze out excess water. (Tip: If using fresh seaweed, simply rinse it well, pat it dry, and use it directly.)
Step 2
Cut the rehydrated seaweed into bite-sized pieces. If it’s too long, it can be difficult to eat. Thinly slice the onion and finely chop the scallion. (Tip: If you find raw onion too pungent, soak the slices in cold water for a few minutes before using.)
Step 3
In a large bowl, combine the prepared seaweed, onion, and scallions. Add all the seasoning ingredients: vinegar (3 Tbsp), sugar (1 Tbsp), oligosaccharide (1 Tbsp), regular soy sauce (2 Tbsp), soup soy sauce (1 Tbsp), gochujang (1 Tbsp), minced garlic (1 Tbsp), red pepper flakes (1 Tbsp), and sesame seeds (2 Tbsp). Wearing gloves, gently mix and massage everything together until the seasoning is evenly distributed throughout the seaweed.
Step 4
Taste the salad and adjust seasonings as needed. Add more soy sauce or vinegar if it’s not salty or tangy enough, or more sugar/oligosaccharide if it needs sweetness. Let it sit for a few minutes to allow the flavors to meld. Enjoy this healthy and delicious seaweed salad, known for its blood-purifying benefits!
