Korean Sesame Seaweed Salad
This Korean Sesame Seaweed Salad (Miyeok Muchim) is a light, refreshing side dish packed with umami flavor. Made with tender seaweed, a sesame-soy dressing, and a hint of spice, it’s a nutrient-rich banchan (Korean side dish) that’s quick and easy to prepare. Rich in minerals, antioxidants, and fiber, this salad pairs perfectly with rice, grilled meats, or as part of a Korean meal spread.
Prep Time
Prep Time: 10 minutes
Soaking Time (for dried seaweed): 5 minutes
Total Time: 15 minutes
Ingredients
For the Salad:
1 ounce (about ½ cup dried) wakame or miyeok (Korean seaweed)
½ teaspoon salt (for blanching)
1 teaspoon rice vinegar (optional, for extra freshness)
For the Dressing:
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon honey (or maple syrup for vegan option)
1 teaspoon toasted sesame seeds
½ teaspoon gochugaru (Korean red pepper flakes) or red pepper flakes (optional)
1 teaspoon minced garlic
1 teaspoon finely chopped green onion
Instructions
Step 1: Prepare the Seaweed
1. If using dried seaweed, soak it in cold water for 5 minutes until it expands and softens. Drain and rinse thoroughly.
2. Bring a pot of water to a boil with ½ teaspoon salt. Blanch the rehydrated seaweed for 30 seconds, then drain and rinse under cold water
3. Squeeze out excess water and chop the seaweed into bite-sized pieces.
Step 2: Make the Dressing
1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, sesame seeds,garlic, and green onion.
Step 3: Assemble the Salad
1. In a large bowl, toss the prepared seaweed with the dressing until well coated.
2. Let sit for 5-10 minutes for flavors to meld.
Step 4: Serve & Enjoy!
Garnish with extra sesame seeds and serve chilled or at room temperature.
Pairs well with grilled meats, bibimbap, or as a light side dish.
Nutritional Information
Calories: ~50
Protein: ~2g
Carbohydrates: ~5g
Fiber: ~3g
Sugar: ~1g
Fat: ~2.5g
Saturated Fat: ~0.5g
Sodium: ~300mg
Nutritional values may vary based on ingredient brands and portion sizes.
Recipe Notes & Variations
Make It Heartier: Add sliced cucumber, carrots, or tofu.
Extra Umami: Add a splash of fish sauce or a sprinkle of dried seaweed flakes.
Spicier Version: Increase gochugaru or add a dash of sriracha.
Storage Tip: Store in an airtight container in the fridge for up to 2 days (flavors deepen over time).
This Korean Sesame Seaweed Salad is a delicious, nutrient-packed side dish with the perfect balance of salty, tangy, and nutty flavors.