Seaweed Salad
October 30th, 2009 26 Comments

Seaweed Salad

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Seaweed Salad Recipe


1 oz. dried seaweed (miyeok)
1 teaspoon of dried red chili flakes
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Salt to taste
1 teaspoon honey or sugar
1/2 teaspoon white sesame seeds


Heat up a pot of water and bring it to boil.  Boil the dried seaweed for about 3 minutes or until they turn soft. Drain the water and squeeze the excess water out of the seaweed. Set aside and let cool.

Add all seasonings and ingredients into the seaweed and toss well. Chill in the fridge and serve cold.

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26 comments... read them below or add one

  1. simple and good..looks authentic to us! :)

  2. Su-yin says:

    This looks good! Will have to try it soon. I never used to like the fishiness of seaweed, but I’ve grown into it and now absolutely love it! :P

  3. Alta says:

    OMG I love Japanese seaweed salad, so I’m curious to try this as well! It looks yummy.

  4. lb says:

    YES! You answered my prayers – I was just talking to someone about how good seaweed salad is yesterday and hoping for a recipe. You’re absolutely right – there are a ton of great Korean restaurants in LA. Sometimes I buy seaweed salad from one of the local Asian markets – now I have a recipe to try at home!

  5. tigerfish says:

    I wonder if there is any nutritional difference between wakame and miyeok…but I guess both of them have lots of antioxidant. I have used miyeok in soup and even miso soup. :)

  6. How lovely!! I wish I can make these too :)

  7. Tried it and this tastes great!

  8. That is funny, I had a similar dish in Japanese Resturant.

  9. ROOSHOPCO says:

    VERY GOOD !!!

  10. Alyson says:

    This was awesome!! Thanks for the great and economical recipe.

  11. Salad Spinner says:

    Does anyone have the recipe for chicken salad with? I’m looking for the recipe for chicken salad that has peas and potatoes…i had this at a baby shower on some tostadas and it was really good. does anyone have this recipe. thanx

  12. Catherine says:

    Nice looking salad! I’m a Korea-born Korean-Canadian living in Toronto, Canada. I love seeing foodies take interest in Korean cuisine. I personally love cooking just about anything and would love to trade recipes with you! My mother-in-law is Indonesian and she and I will be testing out some Indonesian home cooking this summer which we are going to publish. :) Perhaps you would like to review some of these recipes?

  13. Thao says:

    Can you show me what the rice wine vinegar bottle look like? Is there a substitute for it? I have go around search all Asian and everyone working at he store think I’m crazy. They said there is no such thing as rice wine vinegar. They said it can either be white wine vinegar, white vinegar, or rice vinegar. I no I’m not crazy, because I have seen many recipe call for rice wine vinegar. I have enjoy cooking for years and NEVER seem to get my hand on the rice wine vinegar. Unless the bottle written in other language that I don’t know about.

  14. Wally says:

    That looks great!! How many servings does this make? Well probably just one if I’m eating it. ;-)

  15. Chelsie-Belle says:

    I tried a Korean, authentic dried seaweed recipe made with similar ingredients…sesame oil & seeds, soy, sugar, etc…& the truth of the matter is I can barely choke the seaweed down. The sesame oil doesn’t do much to mask the “fishiness” either, and it certainly doesn’t help the smell. However, I didn’t boil it. Does boiling it ultimately change the flavor? Maybe it makes it less strong?

  16. Pingback:35/365: weed and red tuna | Nourish

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