Refreshing & Sweet Seaweed Salad (Miyeokcho Muchim)
A Tangy and Sweet Seaweed Salad to Awaken Your Appetite
This vibrant seaweed salad combines chewy rehydrated seaweed with crisp cucumber and tender imitation crab sticks, all tossed in a zesty, sweet, and sour dressing. It’s incredibly delicious and makes a wonderful banchan (side dish) or light accompaniment. Even with simple ingredients, you can create something quite impressive!
Main Ingredients
- 1 large handful rehydrated dried seaweed
- 1 cucumber
- 2 imitation crab sticks
Tangy & Sweet Dressing
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 Tbsp salt
Cooking Instructions
Step 1
First, rehydrate the dried seaweed by soaking it in water. (If you’re short on time, using pre-soaked seaweed is also an option.)
Step 2
Bring a pot of water to a rolling boil.
Step 3
Once the water is boiling, add the rehydrated seaweed and blanch for about 10-20 seconds. Be careful not to overcook, as it can become mushy. Immediately rinse the blanched seaweed under cold water to remove any sliminess, then drain it thoroughly in a colander, pressing out as much water as possible.
Step 4
Cut the drained seaweed into bite-sized pieces (about 2-3 cm). Gently squeeze out any remaining water after cutting; this helps the dressing adhere better.
Step 5
Place the prepared seaweed into a large mixing bowl.
Step 6
Wash the cucumber, then cut it in half lengthwise. Slice thinly on a bias (about 0.3 cm thick). This will add a refreshing crunch.
Step 7
Slice the imitation crab sticks on a bias to match the thickness of the cucumber.
Step 8
Add the sliced cucumber and imitation crab sticks to the bowl with the seaweed.
Step 9
Now, let’s make the tangy and sweet dressing. In a small bowl, add 1 tablespoon of vinegar.
Step 10
Add 1 tablespoon of sugar.
Step 11
Also add 1/2 tablespoon of salt.
Step 12
Stir the dressing ingredients well until the vinegar, sugar, and salt are completely dissolved. It’s important to mix thoroughly so no ingredients clump together.
Step 13
Pour the prepared dressing evenly over the ingredients in the mixing bowl.
Step 14
Gently toss and mix the ingredients with your hands. Avoid overmixing or mashing the ingredients; the key is to combine them softly so the dressing is evenly distributed.
Step 15
Taste the salad and adjust the sourness, sweetness, or saltiness to your preference. Finally, sprinkle with sesame seeds for an added nutty aroma.
Step 16
Transfer the finished seaweed salad to a serving dish. Enjoy immediately, or chill it in the refrigerator for an even more refreshing taste.
