Naturally briny, yet subtly sweet, miyeok (seaweed) is a Korean pantry staple used in soups and salads for that perfect umami taste. Miyeok muchim (seaweed salad) is often served with other banchan (Korean side dishes) — however, BBQ fare is the quintessential accompaniment to the vinegary, crunchy and cold flavours of the sea. Pair this sweet and sour seaweed salad (say that three times fast!) with any grilled protein or with noodles and leafy greens.
Korean Sweet and Sour Seaweed Salad
Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6
1 ¾ cups dried seaweed
¼ cup distilled white vinegar
4 tsp sugar or honey
½ onion, thinly sliced
2 tsp sesame oil
1 clove garlic, minced
1 tsp soy sauce
¼ tsp sea salt or Kosher salt
1 Tbsp sesame seeds
1 mini cucumber, thinly sliced
¼ English cucumber, julienned (use a Japanese mandoline if you can!)
1 tsp toasted sesame seeds
¼ tsp Korean hot pepper flakes (optional)
Tip: Look for large, clear packages of dried seaweed in Korean/Asian grocery store or order online. In its raw form, it’s dried, almost black and turns green after soaking or blanching in boiling water.
1. Place dried seaweed in a large bowl and cover with cold water until fully expanded and supple (about 20 minutes). Drain and rinse twice, swishing it around to remove the salt used in the drying process.
2. While the seaweed is blooming in the cold water, make the vinaigrette. In a large bowl, stir the vinegar and sugar until dissolved. Stir in the onion and let it pickle for 5 minutes before adding the sesame oil, garlic, soy sauce, sea salt and sesame seeds.
3. Bring a large pot of water to a boil. Add the seaweed and blanch for 30 seconds; drain and cover in cold, running water until cooled. Drain and squeeze excess water with both hands. Roughly chop the seaweed and let stand in a colander or sieve.
4. Add the cucumbers and seaweed to the vinaigrette mixture. Cover and refrigerate until cold. Sprinkle with toasted sesame seeds and Korean hot pepper flakes before serving.
Tip: You can cover and refrigerate for up to 4 days. If you’re planning ahead, toss in the cucumbers a few hours before serving. The cucumbers and seaweed will continue to release water, so toss and taste the salad, adding more vinegar or a pinch of sugar if needed.