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Miyeok Muchim, fresh seaweed salad served with sesame seeds and spices
Vibrant emerald green seaweed salad glistening with a sesame oil dressing.

Miyeok Muchim (Korean Seaweed Salad)

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
One of Korean cuisine's healthiest 'superfood' salads. Miyeok (Wakame) seaweed is packed with minerals and is known among Korean women as a beauty food and for postpartum recovery. 'Muchim' means 'seasoned' or 'mixed'. The garlic and vinegar dressing not only flavours the dish but chemically 'cooks' the seaweed, softening the fibres and mellowing the intense sea flavour.
🕒 Prep Time 20 mins
🍳 Cook Time 2 mins
⌛ Total Time 22 mins
🍽️ Servings 4 servings
🔥 Calories 90 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Mixing bowl for soaking
  • Sieve or colander
  • Kitchen scissors
  • Saucepan for blanching

Allergen Information

⚠️ Soya
⚠️ Sesame
⚠️ Gluten (check soy sauce)

Instructions

1 ✓

Soak the dried seaweed in plenty of cold water for 10 minutes. You will be surprised: the small packet will turn into a huge bowl of greens!

Tip: The dehydrated cells absorb water and regain their original elasticity (rehydration).
2 ✓

Meanwhile, boil some water. Drop the soaked seaweed into the boiling water for exactly 30 seconds, then immediately drain and rinse with ice-cold water.

Tip: This is 'blanching': the heat causes the seaweed's colour to change from brownish to vivid emerald green (chlorophyll activates), and the texture becomes crunchier.
3 ✓

Squeeze the water out thoroughly (like a sponge) and cut into bite-sized pieces with scissors. Slice the onion into thin strips and crush the garlic.

Tip: Excess water would dilute the dressing, which is why it must be squeezed out.
4 ✓

In a bowl, mix the soy sauce, vinegar, sugar, and garlic. Toss in the seaweed and onion. Taste it: look for a sweet-sour-salty balance.

Tip: Let it sit for 5-10 minutes so the vinegar 'softens' the sharpness of the onion.
5 ✓

Just before serving, mix in the sesame oil and sesame seeds.

Tip: Always add the oil at the end: if you add it at the beginning, it coats the seaweed and prevents the soy sauce flavour from absorbing into the inside.

Recipe FAQ

Why did it become slimy?
You soaked it too long or didn't wash it enough. The alginate on the surface of the seaweed forms a gel, which is worth rinsing off.

Ingredients

  • 30 g Dried Miyeok (Wakame seaweed)
  • 1 head Red onion (or 2 spring onions)
  • 2 cloves Garlic
  • 2 tbsp Soy sauce
  • 2 tbsp Rice vinegar (or cider vinegar)
  • 1 tsp Sugar
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Toasted sesame seeds