Sweet and vinegary seaweed salad made with seaweed (miyeok) is a refreshing side dish that’s super easy and delicious!
This vinegary, sweet seaweed salad is a refreshing summer side dish! Miyeok (미역), also known as wakame, is an edible brown sea vegetable that is highly nutritional. Muchim (무침) means mixed with seasonings.
What is miyeok?
Miyeok (미역) is an edible brown sea vegetable. Seaweed contains high levels of iodine, calcium, magnesium, iron, protein, fiber, vitamins, antioxidants, and detoxifying properties. It helps improve your health related to thyroid, bone, digestive, heart, etc. More than enough good reasons to eat seaweed!
As mentioned in my miyeok guk (미역국) recipe, because of the many health benefits, new moms traditionally eat miyeok guk (soup) for the first few weeks after giving birth to help with recovery. Ancient folklore tells us that our ancestors learned from seeing whales eating seaweed after giving birth.
In the raw/fresh form, miyeok is brown. You may see brown raw/fresh miyeok sold in markets if you are in Korea. It turns green when blanched in boiling water. While fresh miyeok is also great for this recipe, it’s hard to find around here.
On the other hand, dried miyeok is a staple item in Korean pantries and used to make soups and salads year round. You can find packages of dried miyeok at Korean markets or on-line source. Look for the ones with a deep, dark green hue.
Dried miyeok comes in different types and sizes. Most of them are pretty clean these days so it doesn’t require more thorough cleaning that we used to do in the past. Some are even ready to use pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes.
Do not soak the seaweed too long. You’ll lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.
How to make seaweed salad
Once soaked, miyeok turns green, plump, and ready to be eaten. However, blanching it briefly in boiling hot water will slightly soften the texture and brighten the color of green.
It’s typical to add some cucumber slices as well as Korean radish (mu), carrot, and/or onion. The vegetables add a nice textural contrast and color. I used a cucumber and a couple of red radish here. You can make this seaweed salad a little fancier by adding some boiled shrimp or squid.
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Ingredients
- 1 ounce dried miyeok 미역, (a little more than 2 cups soaked)
- 1 small kirby cucumber 1/2 Korean cucumber, thinly sliced
- 2 red radishes or equivalent amount of white radish, thinly sliced
- 1 teaspoon sesame seeds
Dressing
- 4 tablespoons vinegar
- 1-1/2 tablespoons sugar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1 teaspoon soy sauce
Instructions
- Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes.
- Bring a medium pot of water to a boil. Plunge the miyeok into the water and blanch for a minute. Drain and rinse in the cold water until the miyeok is cool. Drain well, and squeeze out excess water.
- Cut the miyeok into bite size pieces by running a knife through a few times in different directions.
- In a large bowl, mix all the dressing ingredients well until the sugar has dissolved.
- Add the miyeok, cucumber, and radish. Toss well to combine everything together. Serve cold.
Diana says
Thank you for this recipe! The dressing is perfect!! I recently bought some seaweed salad from H-mart & wanted to replicate it. Thankful to have stumbled upon yours. What type of seaweed do you use? The wakame (seaweed) that I used is the one that is typically used for miso soups so when I soaked it for 20 mins it became overly soft and slimy. I discarded it and started over this time soaking for only 2 mins until it bloomed. Drained & squeezed out all of the water and it was perfect! Did not have to cook. Thanks again!
Hyosun says
Dried miyeok comes in different types and sizes! I’ve said this in my miyeok guk recipe, but will update this post as well. This is what I said in the related tips: “Most of them are pretty clean these days so it doesn’t require more thorough cleaning we used to do in the past. Some are even ready to use pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes. Do not soak the seaweed too long. You’lSl lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.” I don’t typically use the packages all ready to be used. See more: https://www.koreanbapsang.com/miyeok-guk-seaweed-soup/
Rosamonde Simone @ KetoBotyToneAvis says
Your recipe of ‘miyeok-muchim-seaweed-salad’ looks very nice and delicious. I will try it, thank you.
Hyosun says
Thank you! Enjoy!
Hyeonu Yang says
Hi, We are Korean Seafood Company Called Su-Hyup(수협).
We use Instagram to promote Korean Seafood.
Could you share the Korean Seafood Recipe for our SNS?
We’ll be sure to reveal the source and We’ll not use your recipe to any other purpose.
kseafoodusa <- This is our Instagram ID. We waiting for your answer. Thank you.
( Your food look so delicious!)
Bella Hardy says
Legit speechless, this miyeok muchim seaweed salad recipe looks unreal!!! I am obsessed with healthy salads! Definitely it will be yummy!
Lynda says
Thank you for sharing this recipe! It looks delicious. I am going to try this Saturday for a potluck.
Chimin says
What type of Miyeok did you use? Every time I make this salad my Miyeok turns slimy….help.
Hyosun says
It probably has to do with the quality of miyeok. Try to buy high quality ones by paying a little more. When in doubt, ask someone at the store.
D says
Not sure if you’ll see this message or if you’ll make this recipe again – but try soaking the seaweed only until it blooms, for about 2 mins, not 20-30 mins. 🙂 Mine turned slimy because it was soaking for too long
Hyosun says
Oh dried miyeok comes in different types and sizes! I’ve said this in my miyeok guk recipe, but will update this post as well. This is what I said in related tips: “Most of them are pretty clean these days so it doesn’t require more thorough cleaning we used to do in the past. Some are even ready to use pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes. Do not soak the seaweed too long. You’ll lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.”
https://www.koreanbapsang.com/miyeok-guk-seaweed-soup/
Gem says
This sounds so refreshing and so easy to make. Does it keep well? I was thinking of making a batch and keep it in the fridge. Thanks!
Hyosun says
It’s best to be eaten within a couple of days, but should be okay up to 4 days. Hope you make it!
Gisela Lara says
I love this salad and I’ve always wanted to know how to prepare it. What kind of vinegar do u usually use…? Rice vinegar, apple vinegar, white wine vinegar…?
Thank you in advanced!
Hyosun says
I generally use rice vinegar, but I also have apple vinegar, lemon vinegar, persimmon vinegar, and maesil vinegar. Haha I sound like vinegar collector. Try a couple of different vinegar and see what you like.
Clare says
This looks like a delicious recipe, and thanks for sharing it! I must admit my experience of eating seaweed is very limited, so I must seek out some miyeok and give this a try, as I am always on the lookout for new salad recipes
Hyosun says
Thanks Clare. Hope you try it soon and enjoy. Cheers!