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Plate of Miyeok Muchim seaweed salad with sesame seeds
Refreshing Korean Seaweed Salad

Sweet and Sour Miyeok Muchim (Korean Seaweed Salad)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
This side dish (banchan) focuses on texture and mineral balance. Using dried wakame (miyeok) provides a specific 'snap' that fresh seaweed lacks. The dressing relies on the ratio of acidity (vinegar) to fat (sesame oil) to cut through the oceanic profile of the seaweed, making it a palate cleanser rather than just a salad.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 300 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Colander: For draining the rehydrated seaweed.
  • Clean Kitchen Towel: To physically squeeze the water out of the seaweed. If it's too wet, the dressing will be diluted.
  • Mixing Bowl: For emulsifying the dressing before adding the seaweed.

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Hydrate the dried seaweed in cold water for exactly 15 minutes. Drain and wring out aggressively.

Tip: Removal of excess water is the most critical step. If wet, the dressing slides off, and the flavor becomes diluted and watery.
2 ✓

Chop into bite-sized lengths. Emulsify the soy sauce, vinegar, sugar, and sesame oil in a separate bowl.

Tip: Dissolve the sugar in the liquids *before* adding the seaweed to ensure an even coating without granular texture.
3 ✓

Massage the dressing into the seaweed by hand. Garnish with sesame seeds.

Tip: Hand-tossing ensures the dressing penetrates the folded layers of the wakame better than stirring with a spoon.

Recipe FAQ

Where to buy seaweed?
Look for "Dried Seaweed" or "Wakame" (for soup/salad) in Asian grocers. Do not use roasted snacking seaweed sheets (nori).
Gluten-free?
Use Tamari or Coconut Aminos instead of Soy Sauce.
Storage?
It keeps well in the fridge for 3-4 days. The flavor actually improves after day 1.

Ingredients

  • 1 oz Dried Miyeok (Seaweed/Wakame)
  • 2 tbsp Soy Sauce
  • 1 tbsp Toasted Sesame Oil
  • 0.5 tsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Toasted Sesame Seeds
  • 1 tbsp Rice Vinegar