Sweet & Sour Seaweed Salad (Miyeok Muchim)
Korean Seaweed Salad is a quick summer side dish you will love with your grilled meat! It’s sweet, sour, and super healthy!
Servings: 2 servings
Ingredients
- 20 grams Dried Seaweed
- 1/2 Whole Red Onion Julienne
- 1 pc Cucumber Sliced moon-shaped
- 1/4 Whole Red Bell Pepper Julienne
- 2 cloves Garlic Minced
Dressing
- 3 tbsp Soy Sauce
- 3 tbsp Plum Extract
- 1/2 tbsp Garlic Minced
- 1 1/2 tbsp Sugar
- 3 tbsp Apple Cider Vinegar
- 1 tbsp Sesame Seeds
- Salt To taste
Instructions
- Soak dried seaweeds in cold water for 20 minutes. While waiting, prepare the aromatics and vegetables.
- Blanch bloomed seaweed for 2 minutes in boiling water.
- Drain and rinse it in cold water, then gently squeeze out any excess water from it.
- Chop the seaweeds into 1-inch pieces.
- Combine the seaweeds, red onion, bell pepper, and cucumber in a big bowl.
- Season with the sauce ingredients and toss lightly with your hands.
- Add salt to taste and enjoy!