Miyeok Muchim (Seaweed Salad)
Miyeok muchim is a cold, vinegar-based seaweed salad that relies on the balance between ocean-salty rehydrated wakame, sharp rice vinegar, and a hint of toasted sesame oil. The key is to squeeze every drop of water from the seaweed after blanching so the dressing clings to the leaves rather than pooling at the bottom of the bowl.
Control the texture with the squeeze
Dried wakame expands significantly; use only a small handful to start. The seaweed must be cold and completely wrung out before mixing, or the dressing will become diluted and weak.
- Medium mixing bowl
- Colander
- Small saucepan
- Sharp chef's knife
What goes in.
- 1/2 cupdried wakame
- 3 tbspunseasoned rice vinegar
- 1 tbspsoy sauce
- 1 tbspsugar
- 1 tsptoasted sesame oil
- 1 tsptoasted sesame seeds
- 1 clovegarlic, minced fine
Removing excess moisture
After blanching and cooling the seaweed, grab a large handful and squeeze with both hands until no more water drips out. The leaves should feel firm and matte, not slimy, before they touch the dressing.
The method.
Rehydrate the seaweed
Place the dried wakame in a bowl of cold water for 10 minutes until it unfurls and softens. Drain well.
Blanch the leaves
Bring a small pot of water to a boil. Drop the rehydrated seaweed in for exactly 30 seconds—just until it turns a bright, vivid emerald green. Immediately plunge into ice-cold water to stop the cooking.
Drain and dry
Drain the seaweed in a colander. Take handfuls and squeeze firmly to remove all trapped water. Place on a cutting board and chop into bite-sized strips.
Mix the dressing
In your mixing bowl, whisk the rice vinegar, soy sauce, sugar, and minced garlic until the sugar dissolves completely.
Toss and season
Add the seaweed to the bowl. Drizzle with sesame oil and toss well. Sprinkle with toasted sesame seeds before serving.
Other turns to take.
Spicy Version
Add one teaspoon of gochugaru (Korean red chili flakes) to the dressing mixture for heat.
Cucumber Crunch
Add half a thinly sliced Korean cucumber, salted and squeezed dry, to provide contrast to the soft seaweed.
When it doesn't go to plan.
If you accidentally over-blanch and the seaweed becomes mushy, it cannot be saved; keep the boil very brief.
Use a microplane for the garlic so it dissolves into the vinegar instead of leaving large, pungent chunks.
This dish is best eaten within two hours; if it sits too long, the acid will break down the seaweed fibers.
The ones that keep coming up.
Can I use already-seasoned seaweed snacks?
No. Those are dried and brittle. You need the rehydratable, raw-style dried wakame sold in the Asian grocery aisle.
Why is the seaweed slimy?
Slime is natural for seaweed, but a thorough rinse in cold water after blanching helps remove the excess surface starch.
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