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Seaweed is a healthy ingredient and this seaweed salad recipe is made with Korean dried seaweed, salt, sugar, rice vinegar, sesame oil and chili flakes.
Korean Seaweed Salad Recipe
This seaweed salad is my first Korean recipe on Rasa Malaysia. I love Korean food and I have just started to cook Korean recipes at home.
My Korean friend gave me a bag of dried Korean seaweed or miyeok recently. Miyeok is the Korean version of seaweed and it’s thicker than Japanese seaweed called wakame.
How To Make Seaweed Salad
Homemade seaweed salad calls for the following ingredients:
- Healthy Korean seaweed
- Dried chili flakes
- Soy sauce
- Toasted sesame oil. Some people don’t like the fishy taste in seaweed so use toasted sesame oil generously to reduce the seaweed taste.
- Rice vinegar
- Salt and sugar
- White sesame seeds
See the recipe card for full information on ingredients.
To make seaweed salad, just mix all the seaweed with all the seasonings and marinade together. Chill in the refrigerator before serving.
Frequently Asked Questions
Seaweed is very healthy and a super food. It’s loaded with vitamins and minerals such as iodine. It’s also an anti-oxidant that promotes healthy cells.
It’s very low in calories, fat and carb. It’s also vegan and vegetarian friendly.
This seaweed salad recipe is only 20 calories per serving!
What To Serve With Seaweed Salad
Serve this small side dish (or banchan) with main dishes. For a healthy Korean meal and easy weeknight dinner, I recommend the following recipes.
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Other Korean Recipes You Might Like
Seaweed Salad
Ingredients
- 1 oz (30g) dried seaweed, miyeok
- 1 teaspoon dried red chili flakes
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- salt to taste
- 1 teaspoon sugar
- 1/2 teaspoon white sesame seeds
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good!
Simple recipe but delicious…..thanks for the recipe
Wonderful taste, exactly like Korean restaurants–here they add daikon, carrots and round
onions (salted and squeezed to remove water) I guess to stretch it and for color. I love your
flavoring, it matches my taste buds. Love wakame always use it in soups with anchovy, beef
or seafood powders, tofu and daikon also added.
C. Tanaka Honolulu, Hawaii
Hi Clarlotte, thanks for trying this seaweed salad recipe.
I like this recipe, can you show a picture of the packet of Miyeok seaweed you used for this recipe? I would like to look for it in the supermarket Thank you.
hi! Do you have any idea where we could buy dried seaweed in Malaysia apart from buying online? Thanks :)
Sorry I don’t.
What exactly is Kimchi…is there a recipe for it?
Kimchi is Korean fermented cabbage.