Miyeok Muchim (Seasoned Seaweed Salad)
A classic Korean side dish of tender seaweed tossed with sesame oil, garlic, and a touch of soy sauce. Served chilled or at room temperature, it's ready in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 95
- Protein
- 3g
Ingredients
- 1 oz (about 1 cup loosely packed) dried wakame seaweed
- 2 cups water
- 1.5 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
Instructions
- 1
Pour 2 cups water into a medium pot and place it over high heat until the water reaches a rolling boil with large bubbles rapidly breaking the surface, about 4 minutes.
- 2
Add the 1 oz dried wakame seaweed to the boiling water and stir it with a wooden spoon for 3 minutes until the seaweed unfurls and turns from dark brown to bright green.
- 3
Place a fine-mesh strainer over a bowl and pour the seaweed and water through it, letting the water drain completely and discarding the liquid.
- 4
Transfer the drained seaweed to a medium bowl, then add 1.5 tablespoons sesame oil, 1 tablespoon soy sauce, and the minced garlic clove.
- 5
Toss the seaweed mixture with two spoons or chopsticks, lifting and turning it for 1 minute until all pieces are evenly coated with the oil and seasonings.
- 6
Divide the miyeok muchim into two serving bowls and scatter 0.5 tablespoon of sesame seeds over each bowl.
Tools you’ll need
- medium pot
- wooden spoon
- fine-mesh strainer
- medium bowl
- two spoons or chopsticks
- two serving bowls
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