Seaweed Salad
This refreshing Korean Miyeok Muchim is a vibrant, healthy seaweed salad featuring tender sea mustard tossed with crisp, julienned cucumber and radish in a tangy, umami-rich dressing. With its perfect balance of savoury soy sauce, sweet sugar, and zingy vinegar, this classic side dish is both light and incredibly appetising. It is a quick and simple way to add authentic Korean flavours to any meal.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
The blanching step is crucial; boil the seaweed for 10 minutes to ensure it is tender and easy to eat before rinsing thoroughly in cold water to preserve its vibrant green colour.
When combining the ingredients, make sure to squeeze out all excess water from the blanched seaweed before mixing it with the other vegetables and the dressing; this prevents the salad from becoming diluted.
The seasoning mix can be adjusted to your personal taste; add a little more sugar for sweetness or extra vinegar if you prefer a sharper, more acidic finish.
Garnish with toasted sesame seeds just before serving to add a pleasant, nutty aroma and an extra layer of texture to the final dish.
Hydrate Seaweed
Soak the dried sea mustard in a bowl of water for 30 minutes until soft, then drain the water thoroughly.
Blanch Seaweed
Bring a pot of water to a boil, add the rehydrated seaweed, and blanch for 10 minutes until tender.
Rinse and Prep
Drain the seaweed, rinse immediately in a bowl of cold water with ice cubes, then squeeze firmly to remove all excess moisture.
Slice Vegetables
Prepare the salad base by julienning the cucumber, onion, and Korean radish into thin, uniform strips.
Prepare Seasoning
In a mixing bowl, combine the minced garlic, sugar, soy sauce, salt, vinegar, and toasted sesame seeds, stirring until the sugar is completely dissolved.
Combine and Serve
Add the seaweed and sliced vegetables to the seasoning mixture, toss gently by hand until everything is evenly coated, and serve in a small dish.
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Ingredients
| Sea Mustard | 30 g |
| Vinegar | 2 tbsp |
| Sugar | 1 tbsp |
| Soy Sauce | 1 tsp |
| Salt | ½ tsp |
| Garlic | ½ tsp |
| Sesame Seeds | 2 tsp |
| Korean Radish | 85 g |
| Cucumber | ¼ |
| Onion | ¼ |
