Miyeok Muchim (Seaweed Salad)
Rehydrated wakame dressed with vinegar and garlic. Refreshing, sea-briny, and quietly high in fiber.
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Join HomecookedIngredients
- 50 g Dried wakame
- 2 tbsp Rice vinegar
- 1 clove Garlic
- 1 Scallions
- 1 tsp Toasted sesame oil
- 1 tbsp Sesame seeds
- 0.3 tsp Salt
- 1 Cucumber (optional)
- 1 tsp Sugar (optional)
Method
- Soak the dried wakame in water until soft and expanded, 8 minutes, then drain and squeeze.
- Thinly slice the cucumber, grate the garlic, and slice the scallion.
- Toss the wakame and cucumber with the vinegar, garlic, scallion, sugar, salt, sesame oil, and seeds.
About Miyeok Muchim (Seaweed Salad)
Miyeok Muchim (Seaweed Salad) is a Korean lunch or dinner that comes together in about 15 minutes and serves 4.
Miyeok Muchim (Seaweed Salad): frequently asked questions
Is Miyeok Muchim (Seaweed Salad) gluten-free?
Based on its ingredients, Miyeok Muchim (Seaweed Salad) has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Miyeok Muchim (Seaweed Salad) take to make?
About 15 minutes start to finish, but only around 5 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Miyeok Muchim (Seaweed Salad)?
The core ingredients are essential, but you can leave out cucumber, sugar — they're optional and mainly there for extra flavor or finish.
How many servings does Miyeok Muchim (Seaweed Salad) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.