Korean Cold Kelp Salad (Miyeok Muchim)

korean cold kelp salad
Image by Andrea Lai is licensed under CC BY 2.0
If you’ve seen my recipe “Korean Seafood Congee or Juk”, you’ll know that I dislike wasting good quality kelp (i.e. korean seaweed ‘miyeok’ or japanese wakame). It’s a great ingredient that contains high levels of calcium, iodine, iron, magnesium, protein, fiber, and well, all the other good stuff for your body. This Korean Cold Kelp Salad is called “Miyeok Muchim” because “Miyeok” is kelp, and “Muchim” basically means “combined with seasonings”.
I’ve decided to post this recipe because it’s a nice side dish that can be eaten during any season of the year. It pairs nicely with a hot bowl of congee, rice, barbeque, or even on its own as a salad (for the salad, add some more ingredients like shrimp, tofu, or chicken and you’re good to go).
Just a small note – I proposed two methods in my recipe for kelp preparation. The first method is to soak the kelp in cold water for at least 30 minutes, then squeezed dry and sliced. The second method is to blanch the kelp in hot water for about 10 seconds, drain, then squeezed dry and sliced. You may use either method.
There isn’t too big of a difference, really. The second method is just a little more troublesome – but it gives a softer bite to the kelp, and helps bring out a brighter green shade. If you’re planning to host a meal and serve this dish, I would recommend the second method. If not, just stick to the first as it takes up less time.
Korean Cold Kelp Salad (Miyeok Muchim)
Prep Time
5 mins
Total Time
5 mins
 
If you’ve seen my recipe "Korean Seafood Congee or Juk”, you’ll know that I dislike wasting good quality kelp (i.e. korean seaweed ‘miyeok’ or japanese wakame). It’s a great ingredient that contains high levels of calcium, iodine, iron, magnesium, protein, fiber, and well, all the other good stuff for your body. This Korean Cold Kelp Salad is called “Miyeok Muchin” because “Miyeok” is kelp, and “Muchim” basically means “combined with seasonings”.
Course: Salad, Side Dish
Cuisine: Korean
Ingredients
  • About 2 cups of dried kelp squeezed dry and sliced, soaked in cold water for at least 30 minutes or blanched in hot water for 10 seconds and drained
  • 1 teaspoon sesame seeds
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
Instructions
  1. Place kelp slices in a bowl and set aside.
  2. In a small mixing bowl, combine vinegar, sugar, salt, and soy sauce together.
  3. Pour sauce over kelp, and toss to gently combine.
  4. Place the bowl in a fridge and wrap a clingwrap over it. Take it out from the fridge only when you are about to serve it.

 

Make more side dishes like this:

Cold Tofu with Spicy Bean Paste


Stir-fried Baby Bok Choy with Smashed Garlic

Grandma’s Long Bean Omelette

Jesslyn

Jesslyn is an experimental individual who loves to get hands-on for anything she’s passionate about. She's a marketer and web developer by day. She’s also an animal lover and coffee aficionado.
Jesslyn

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