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Seaweed Salad
Seaweed Salad pictures (1 of 4)

This is the first entry of Korean recipes on Rasa Malaysia—Korean seaweed salad.

I love Korean food, but I don’t know how to make them, or shall I say, I haven’t acquired the skills to make Korean food yet. The many great Korean restaurants in SoCal doesn’t help; I am pampered with too many selections out there so there is really no need for me to cook at home when it comes to Korean food.

Anyway, our Korean friend gave us a bag of dried Korean seaweed or miyeok recently. According to my friend No Recipes, miyeok is the Korean version of wakame, but it’s thicker than Japanese wakame. Seaweed is a super natural food, a food that is loaded with anti-oxidants, minerals, and promote physical and mental youthfulness. I made the seaweed into a Korean-style seaweed salad—simple and quite tasty.

Some people don’t like the “fishy” taste in seaweed, but you can camouflage it with sesame oil. Try this seaweed salad recipe and add some seaweed into your cooking repertoire. It’s rewarding to eat healthy.



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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