📝 About This Recipe
This classic Korean banchan captures the essence of the ocean with its refreshing, crunchy texture and vibrant sweet-and-sour profile. Often served as a cooling side dish, Miyeok-muchim balances the palate between spicy main courses with its bright notes of rice vinegar and toasted sesame. It is a nutritional powerhouse, celebrated in Korean households for its high mineral content and its ability to awaken the appetite.
🥗 Ingredients
Main Ingredients
- 20 grams Dried brown seaweed (Miyeok) (roughly 0.7 oz or 1/2 cup dried)
- 1/2 piece Cucumber (Persian or English cucumber, thinly sliced)
- 1/4 cup Red onion (very thinly sliced)
- 1/4 teaspoon Salt (for drawing moisture from cucumbers)
The Sweet and Sour Dressing
- 2 tablespoons Soy sauce (regular or soup soy sauce for a cleaner taste)
- 3 tablespoons Rice vinegar (adjust for desired acidity)
- 1.5 tablespoons Sugar (granulated white sugar)
- 1 clove Garlic (finely minced)
- 1 teaspoon Korean red chili flakes (Gochugaru) (optional, for a hint of heat)
- 1 teaspoon Toasted sesame oil (high quality for aroma)
Garnish
- 1 teaspoon Toasted sesame seeds (lightly crushed between fingers)
- 1/2 piece Red chili (thinly sliced for color)
- 1 stalk Green onion (finely chopped)
👨🍳 Instructions
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1
Place the dried seaweed in a large bowl and cover with plenty of room-temperature water. Let it soak for about 10-15 minutes until it has expanded significantly and feels soft.
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2
While the seaweed soaks, thinly slice the cucumber into half-moons. Toss them with 1/4 teaspoon of salt in a small bowl and let sit for 5 minutes to draw out excess water.
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3
Thinly slice the red onion and soak the slices in cold water for 5 minutes to remove their harsh bite, then drain and pat dry.
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4
In a small mixing bowl, whisk together the soy sauce, rice vinegar, sugar, minced garlic, and Gochugaru until the sugar is completely dissolved.
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5
Bring a medium pot of water to a rolling boil. Once the seaweed is hydrated, drain it and quickly blanch it in the boiling water for just 30 seconds until it turns a vibrant green.
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6
Immediately drain the seaweed and plunge it into an ice bath or rinse under very cold running water to stop the cooking process.
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7
Squeeze the seaweed firmly with your hands to remove as much excess water as possible. This is crucial to prevent the dressing from becoming diluted.
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8
Cut the squeezed seaweed into bite-sized pieces (about 2 inches long) using kitchen shears or a knife.
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9
Gently squeeze the salted cucumbers to remove the liquid they released, then add them to a large mixing bowl along with the seaweed and onions.
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10
Pour the prepared dressing over the ingredients. Using your hands (preferably gloved), toss everything together gently but thoroughly to ensure the seaweed is well-coated.
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11
Drizzle the toasted sesame oil over the salad and give it one final light toss.
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12
Transfer to a serving dish and garnish with toasted sesame seeds, chopped green onions, and the optional red chili slices for a pop of color.
💡 Chef's Tips
Do not over-soak the seaweed; 15 minutes is usually plenty, or it may become too slimy. Always blanch the seaweed briefly to remove the raw 'ocean' smell and improve the texture. Squeeze the seaweed and cucumbers very well; water is the enemy of a flavorful Miyeok-muchim. If you prefer a cleaner look, use 'Guk-ganjang' (Korean soup soy sauce) which is saltier and lighter in color. Let the salad sit in the fridge for 10 minutes before serving to allow the flavors to meld.
🍽️ Serving Suggestions
Serve alongside grilled meats like Bulgogi or Galbi to provide a refreshing contrast. Pair with a hot bowl of steamed white rice and a simple soybean paste stew (Doenjang-jjigae). Add it to a Bibimbap bowl for extra texture and a vinegary kick. Enjoy with a chilled glass of Korean barley tea (Boricha) or a light lager. It makes an excellent healthy snack on its own for those craving something savory and low-calorie.