Refreshing & Sweet and Sour Seaweed Salad (Miyeok Cho Muchim)
Easy Recipe for Delicious Seaweed Salad
This recipe for Miyeok Cho Muchim (seasoned seaweed salad) is incredibly simple – just mix everything together! Its delightfully tangy and sweet flavor is perfect for whetting your appetite. Prepare this fantastic side dish that’s suitable for special occasions or everyday meals.
Main Ingredients- 200g Salted Dried Seaweed
- 1 Onion
Seasoning Ingredients- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Sugar
- 4 Tbsp Soy Sauce
- 6 Tbsp Vinegar
- 2 Tbsp Minced Garlic
- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Sugar
- 4 Tbsp Soy Sauce
- 6 Tbsp Vinegar
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Start by preparing the salted dried seaweed you bought from the market. Since it’s preserved in salt, it’s quite salty, so it’s crucial to rinse off the salt thoroughly in the next steps.
Step 2
Rinse the salted seaweed under cold running water multiple times to remove the saltiness. Make sure to wash it thoroughly so that the salty taste isn’t overwhelming.
Step 3
After removing the salt, soak the seaweed in cold water for about 20-30 minutes to rehydrate it. Let it sit until the seaweed becomes soft and pliable.
Step 4
Traditionally, you’d blanch it in boiling water for about 30 seconds. However, if you find this bothersome, you can use hot water from your dispenser. Briefly soak it in hot water for 1-2 minutes, then immediately rinse it with cold water. ⭐️It’s essential to squeeze out the water thoroughly after rinsing the seaweed in cold water! This ensures the seasoning adheres well and doesn’t sit on the surface.
Step 5
Once the water is squeezed out, cut the seaweed into bite-sized pieces. If they are too long, they can be difficult to eat, so aim for pieces that fit comfortably in one bite.
Step 6
Thinly slice one onion and add it to the bowl with the seaweed. The onion’s crisp texture and sweetness will enhance the flavor of the seaweed salad.
Step 7
Now it’s time to add all the seasoning ingredients. Combine 3 Tbsp Gochujang, 2 Tbsp Gochugaru, 4 Tbsp Sugar, 4 Tbsp Soy Sauce, 5 Tbsp Vinegar, and 2 Tbsp Minced Garlic. ‼️I prefer it a bit more tangy, so I added an extra tablespoon of vinegar, making it 6 Tbsp in total. Feel free to adjust the amount of vinegar or sugar to suit your personal taste. Your preference is always the best guide!
Step 8
Gently mix the seaweed and onion with the seasoning ingredients until everything is well combined. Make sure to mix gently so the seasoning doesn’t clump. The perfect finishing touch for this Miyeok Cho Muchim is toasted sesame seeds! Sprinkle generously to complete the dish.
Step 9
Transfer the well-seasoned seaweed salad to a container. Sprinkle a little more toasted sesame seeds on top for a visually appealing and delicious finish. Store it in the refrigerator and enjoy this wonderful side dish!
