Korean Seaweed Salad (Tangy Chili-Vinegar Dressed Miyeok)
Miyeok-muchim is rehydrated seaweed dressed in cho-gochujang (vinegared chili paste) or cho-ganjang (vinegared soy sauce) - one of the most common ways Koreans consume miyeok outside of birthday soup. Thirty grams of dried miyeok expands eight to ten times its volume when soaked for twenty minutes, easily serving two - the most common beginner mistake is adding far too much dried seaweed. A brief blanch in boiling water deepens the color to a vivid green, reduces the marine odor, and a cold rinse afterward sets the slippery yet bouncy texture. Cho-gochujang dressing (gochujang mixed with vinegar and sugar) adds a sweet-sour-spicy layer that tempers the seaweed's natural brininess. Mixing in julienned cucumber creates a textural contrast between the silky seaweed and crunchy vegetable. At roughly fifty kilocalories per serving and rich in dietary fiber and iodine, this banchan is a mainstay of Korean health-conscious eating. Served chilled from the refrigerator, it is particularly refreshing in summer.
Adjust Servings
Instructions
- 1
Rehydrate seaweed for 20 minutes; cut into bite-sized pieces.
- 2
Blanch briefly in boiling water and rinse in cold water.
- 3
Mix gochujang, vinegar, sugar, and sesame oil for the dressing.
- 4
Toss seaweed with the dressing.
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Nutrition (per serving)
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