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Spicy seaweed salad | Easy seaweed recipe #seaweed #seaweedsalad

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THE RESTAURANTS FOOD
THE RESTAURANTS FOOD
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Recipe Information

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Video-Specific Recipe

Spicy Seaweed Salad

Cultural Context

Originating from Korea, Spicy Seaweed Salad, or Miyeok Muchim, showcases the umami-rich flavors of seaweed, a staple in Korean cuisine. Traditionally enjoyed as a side dish, it is often served with rice and other banchan. This salad has gained popularity worldwide, with variations appearing in many Asian-inspired restaurants, celebrating the unique texture and taste of seaweed.

KoreanKRside
15 min
easy
4 servings
Servings4
dried seaweed (any brand) 1 pct
sliced mushrooms 20g
minced garlic 1tsp
sesame seeds 1tsp
black pepper 1tsp
sushi vinegar 4 tsp
sesame oil 1 tsp
pickled radish
cherry tomatoes
toasted sesame seeds

dried seaweed

๐Ÿฅ—Healthier: fresh seaweed

๐Ÿ’ฐCheaper: cabbage

Fresh seaweed provides a lighter texture, while cabbage is more accessible.

sesame oil

๐Ÿฅ—Healthier: olive oil

๐Ÿ’ฐCheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is budget-friendly.

gochugaru

๐Ÿฅ—Healthier: paprika

๐Ÿ’ฐCheaper: red pepper flakes

Paprika adds color without heat, while red pepper flakes are more commonly available.

soy sauce

๐Ÿฅ—Healthier: tamari

๐Ÿ’ฐCheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

1

Prepare the dried seaweed.

2

Hydrate the seaweed.

3

Cut the seaweed for salad.

4

Prepare the seaweed salad ingredients.

5

Saute the sliced mushrooms.

6

Combine all ingredients.

7

Plate and present the salad.

Cooking Techniques

soakingmixingtossing

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

vegangluten-free

Allergens

sesame

Also Known As

Miyeok Muchim
Local Name: ๋ฏธ์—ญ๋ฌด์นจ

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