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
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
Is It Healthy?
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.
How Many Calories per Serving?
This Seaweed salad recipe is only 20 calories per serving!
What to Serve with This Recipe?
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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- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.