RSS
Email
Twitter
Facebook
Spotlight
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
Method:
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.
Get More Delicious Recipes Below:
Seared Ahi Tuna Salad with Mizkan Ponzu
I love all sorts of Japanese-style salads, from the simple seaweed salad to the more complex salads such as seared ahi tuna salad. Whenever I eat out at Japanese restaurants, I almost never miss out on my favorite ahi tuna salad. It’s almost like having sashimi, except that it is healthier—a few slices of lightly seared ahi tuna on top…
Ramen Noodle Salad Recipe
Truth be told, I don’t cook as much as you think I do. And, perhaps much to your disbelief, I don’t eat as good as it appears to be. Well, not every day. Like many of you who has a busy and hectic lifestyle, I eat too much unhealthy food, for example: instant noodles or ramen. My pantry is constantly…
Chinese Chicken Salad
Just like its cousin the fortune cookie, the Chinese Chicken Salad did not originate from China and is certainly not a part of authentic Chinese cuisine. Even the Chinese term for salad (沙拉 pronounced sha la) is derived from the pronunciation of the English word. So what is it that makes the Chinese Chicken Salad Chinese? The ingredients, of course!…
Green Papaya Salad
I know many of you must be wondering why I haven’t posted new recipes for a while. Well, I had a careless kitchen accident a couple of months ago and I’ve been taking things slow, especially in the kitchen department. The truth is I’ve been working so hard on this blog, my cookbook (have you bought a copy yet?), being…
Get New Updates by Email:
PREVIOUS POST: Mushroom Chicken (蘑菇鸡)
NEXT POST: Marble Cake Recipe
simple and good..looks authentic to us! :)
Haha, not sure if my seaweed salad is authentic. Not an expert in making Korean food.
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
Yes, that’s why you need to put some sesame oil to get rid of the fishiness. ;)
OMG I love Japanese seaweed salad, so I’m curious to try this as well! It looks yummy.
Seaweed salad is a healthy food, both Japanese and Korean versions. :)
Very nice!
Ninette, thanks!
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!
LB – thanks for your comment. Yes, now you can try making seaweed salad at home.
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. :)
Good idea Tiga, I have a bunch of miso in my fridge, I will make miso soup tomorrow!
How lovely!! I wish I can make these too :)
Of course you can make this seaweed salad. :)
Tried it and this tastes great!
So fast and you already tried this recipe. I am glad you like it. :)
That is funny, I had a similar dish in Japanese Resturant.
Some Japanese food and Korean food are the same. Hehe.
VERY GOOD !!!
I’LL SUGGEST, TRY NEXT TIME USE BY “GOCHUJANG”(KOREA RED PEPPER PASTE) WITH SUGAR AND VINIGAR…..
This was awesome!! Thanks for the great and economical recipe.
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
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?
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.
That looks great!! How many servings does this make? Well probably just one if I’m eating it. ;-)