Seaweed Salad, Miyeok Muchim
미역무침

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quick n easy
healthy
salad
nut free
gluten free
vegetarian
vegan
pescetarian
prep time: 
10 min
cooking time: 
15 min
total time: 
55 min

Miyeok muchim (seaweed salad) is great when you are craving for something refreshing that will boost your appetite. A perfect trio: soft miyeok, crunchy radish and succulent cucumber, dressed with a sweet and sour vinaigrette is indeed invigorating to your taste buds. Miyeok muchim is traditionally served as one of the side dishes that complement rice for any meals but it can surely be a great appetizer as well.

Miyeok is considered to be one of the super foods even in North America even though it's not in the normal American diet. It is a great source of calcium, iodine, fibre, omega acids, vitamin B1 & B3, while low in calorie. People believe that its health benefits are infinite: metabolism regulation, blood purification, constipation relief, detoxification, anti-carcinogen, anti-aging etc. For this reason, Korean women eat Miyeokguk (seaweed soup) after giving birth. They say this tradition started in the Goryeo Dynasty when people observed whales eating miyeok after giving birth (believe it or not).

You can buy Miyeok Muchim ingredients online here.

Miyeok muchim (seaweed salad) is great when you are craving for something refreshing that will boost your appetite. A perfect trio: soft miyeok, crunchy radish and succulent cucumber, dressed with a sweet and sour vinaigrette is indeed invigorating to your taste buds. Miyeok muchim is traditionally served as one of the side dishes that complement rice for any meals but it can surely be a great appetizer as well.

Miyeok is considered to be one of the super foods even in North America even though it's not in the normal American diet. It is a great source of calcium, iodine, fibre, omega acids, vitamin B1 & B3, while low in calorie. People believe that its health benefits are infinite: metabolism regulation, blood purification, constipation relief, detoxification, anti-carcinogen, anti-aging etc. For this reason, Korean women eat Miyeokguk (seaweed soup) after giving birth. They say this tradition started in the Goryeo Dynasty when people observed whales eating miyeok after giving birth (believe it or not).

You can buy Miyeok Muchim ingredients online here.

INGREDIENTS

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Change to: Metric US
1 ozSea Mustard (Miyeok or Brown Seaweed) 미역 (dried)
⅔ Cucumber 오이 (about 70g)
7 ozKorean Radish 무 (Korea radish preferred but can use western radish)
⅔ Onion (Medium) 양파
1 tspGarlic (minced) 다진 마늘
1 tspSalt 소금 (may need less or more depending on the brand)
5 tbsVinegar 식초
3⅓ tbsSugar 설탕
2½ tspSoy Sauce for Soup (Gukganjang) 국간장 (optional, use regular soy sauce or add more salt)
1⅔ tbsSesame Seeds 깨 (optional)
tips: 

Optional Ingredients and Substitutions

Dried miyeok: Depending on how dry the miyeok is, the amount of dried miyeok needed may vary. For dried "pre-cut" miyeok, you may need less because it increases more in volume than regular dried miyeok when soaked. After soaking for 30 minutes, it should be about 1½ cups for 2 servings (can be 4 servings if there are many other side dishes for the meal). However, you can add more miyeok if you love it.
Soy Sauce for Soup (Gook Gan Jan): You can use regular soy sauce or just add more salt.
Radish: Korean radish is best for this dish. But, if you cannot get it, use a western radish.
Sesame seeds: Can be omitted.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Soak dried miyeok

Soak 15g of dried miyeok in water for at least 30 min. You want to have about 1½ cup of miyeok when it is fully soaked and drained.
image: MIYMUC01.JPG
1

Soak image: clock.png 30 min

  • 15g miyeok

2. Rinse and drain

Rinse miyeok thoroughly twice and drain. Cut into about 2 inches length if it’s not pre-cut. (You can cut into whatever length you prefer.)
image: MIYMUC02.JPG
2

Rinse miyeok twice

Drain

Cut 2”

3. Boil water (optional)

Bring 6 cups of water tp boil on high heat.
image: MIYMUC03.JPG
3

Bring to boil

  • 6 cups water

4. Prepare radish

Peel, wash and julienne radish into thin 1½” (or 4 cm) long pieces.
image: MIYMUC04.JPG
4

Peel & wash radish

Julienne

  • 1½” (or 4 cm) length

5. Prepare cucumber

Wash and julienne cucumber into thin 1½” (or 4 cm) long pieces.
image: MIYMUC05.JPG
5

Wash cucumber

Julienne

  • 1½” (or 4 cm) length

6. Prepare onion

Peel & julienne onion
image: MIYMUC06.JPG
6

Peel and julienne ¼ onion.

7. Blanch miyeok (optional)

Blanch miyeok in boiling water for 10 min. You can skip blanching and use raw miyeok but the texture will not be as soft. If you are using raw miyeok, make sure it is soaked until soft enough to eat it.
image: MIYMUC07.JPG
7

Blanch miyeok

High Heat image: highheat.png image: clock.png 10 min

8. Rinse & drain

Rinse in cold water and squeeze water out by hand.
image: MIYMUC08.JPG
8

Rinse

Squeeze water out

9. Make seasoning

In a bowl, mix ½ teaspoon of minced garlic, ½ teaspoon of salt, 2 tablespoons of vinegar, 4 teaspoons of sugar, 1 teaspoon of gukganjang (or regular soy sauce) and 2 teaspoon of sesame seeds.
image: MIYMUC09.JPG
9
  • ½ tsp minced garlic
  • ½ tsp salt
  • 2 tbs vinegar
  • 4 tsp sugar
  • 1 tsp gukganjang
  • 2 tsp Sesame seeds

10. Mix seasoning

Gently mix miyeok and all vegetables with the seasoning.
image: MIYMUC10.JPG
10

Gently mix all

11. Serve

Serve on a side dish plate. You can sprinkle more sesame seeds as a garnish if you like.
image: MIYMUC11.JPG
11

Serve

Sprinkle sesame seeds

Comments

LisaKronowitz's picture
LisaKronowitz replied on Permalink
2 questions: What kind of vinegar should I use? It just says "vinegar". Is it rice vinegar or distilled white vinegar? Second question is should the seaweed have a slimy texture as I am squeezing it? There is a bug is this website. It failed to redirect me back to this page and it failed to accept my account. It said warning: Invalid argument supplied for foreach() in /opt/dr6/contrib/modules/rpx/rpx_core.pages.inc on line 157.
Grace's picture
Grace replied on Permalink
Dear Lisa, Thanks for visiting CKC. You can use either vinegar. It really depends your own preference. Personally I like using Korean apple vinegar. The seaweed by nature is slimy. But, if you didn't rinse it enough, it could be extra slimy. If you washed thoroughly a few times, it should be fine. Did you blanch the seaweed? If you choose not to blanch it, make sure to soak until soft and wash thoroughly before using it. Re: the bug, we are looking into it and will fix it. Thank you! Message us or emails if you have more questions. Happy cooking!
LisaKronowitz's picture
LisaKronowitz replied on Permalink
I soaked the seaweed and blanched. Maybe I did not rinse it enough. Thank you for answering my question. I love all the Korean recipes on here.
Grace's picture
Grace replied on Permalink
Hi Lisa, We were trying to look into the bug you were talking about. Could you please in a little more detail on the error? When you say it failed to link back to the website, what were you trying to do and where did you get the link? It would really help us improve our website. Thank you so much!
noona's picture
noona replied on Permalink
Going to try this recipe out over the weekend, it's my favourite banchan. How long does it keep in the refrigerator?
Grace's picture
Grace replied on Permalink
This dish is best to eat soon after it's made. It should keep in the fridge for 2-3 days but the seaweed will become too soggy and won't taste as good. Happy cooking!