Sweet and Sour Miyeok Cho Muchim (Sweet and Sour Seaweed Salad)
A simple side dish that whets your appetite, made with blanched seaweed and salted cucumber tossed in a sweet and sour dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish features soaked dried seaweed briefly blanched in boiling water and tossed with salted cucumber and fresh vegetables in a sweet and sour dressing. Made easily with everyday ingredients, it is the perfect daily banchan to revive your appetite.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried seaweed (miyeok)20 g
- Cucumber1
- Onion1/2
- Bell pepper1/2
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Vinegar2 tbsp
- Sugar1 tbsp
- Minced garlic1 tbsp
- Toasted sesame oil0.5 tsp
- Ground toasted sesame seeds1 tsp
- Salta little
- Soak the dried seaweed in cold water for about 30 minutes.
- It is also delicious if you season it using fish sauce instead of soy sauce.
- If you have dried pollack shreds or hwangtae (yellow dried pollack) shreds, tearing them thinly, soaking them in water, and tossing them together is truly delicious.
Steps
1. This is cut dried seaweed. It is about 1/2 cup.
Slice one cucumber diagonally into half-moons, thinly slice the onion, and finely slice the red bell pepper.
2. Soak the dried seaweed in cold water for about 30 minutes.
3. Briefly blanch the soaked seaweed in boiling water, rinse in cold water, and drain the moisture.
4. Toss the cucumber with a little fine salt and let it pickle until wilted,
then rinse once in water and drain in a strainer to remove excess moisture.
5. Add and mix all the seasoning ingredients except the salt.
It is also delicious if you season it using fish sauce instead of soy sauce.
6. Add all the seaweed, cucumber, onion, and bell pepper, and toss gently with the seasoning.
After tossing, if it tastes bland, adjust the seasoning with salt.
Ppunwife's tips
- After tossing, if it tastes bland, adjust the seasoning with salt.
FAQ
Can I use other seasonings instead of regular soy sauce?
You can also make the seasoning using fish sauce instead of soy sauce to give it a rich, savory flavor.
Are there other ingredients that go well with this dish?
It pairs wonderfully with dried pollack or hwangtae (yellow dried pollack) torn into thin shreds, soaked in water, and tossed into the salad.
Why is the cucumber salted during prep? AI-generated
Salting it lightly with fine salt and squeezing out the moisture gives it a crunchy texture and keeps the salad from turning watery after tossing.
