This is a simple and cool Korean seaweed side dish. When my husband and I visited Korea last February, he had the chance to try this side dish in a restaurant and he loved it. I promised him that I would make that for him when we came back home. You don’t need to cook and you only need few ingredients to make this delicious side dish. If you like seaweed and a sweet and sour pickle flavor (like freezer pickles), you will love this. Try it someday.
Yield: 1½ Cups
Short Korean Lesson
- MiYeouk (미역) = Seaweed
- BanChan (반찬) = Side Dish
Video Instructions
Main Ingredients
- ½ oz Dried Seaweed (1 Cup Soaked Seaweed)
- ⅛ Onion
- 3 Tbsp Vinegar
- 3 Tbsp Sugar
- ⅛ tsp Salt
- ¼ tsp Sesame Seeds
Directions
Prepare ½ oz of dried seaweed. This is same seaweed as the one you use for the Korean birthday soup, MiYeouk Guk. Soak the seaweed in water for 10 to 15 minutes, or until it becomes soft. You will get about 1 cup of soaked seaweed.
Rinse the soaked seaweed in hot water and then cold water. Drain the water.
If the seaweed has stems or thick parts, remove them.
Cut the seaweed into bite sized pieces.
Cut ⅛ of an onion very thinly.
If you don’t like the strong spicy taste of raw onions, soak the onion in ice water for 5 minutes.
In a bowl, mix 3 Tbsp of vinegar, 3 Tbsp of sugar, and ⅛ tsp of salt. Stir it well enough that the sugar and salt dissolve.
Add the seaweed to the bowl. Then add the onion and mix.
Lastly, sprinkle ¼ tsp of sesame seeds on top. Taste it and add 1 more pinch of salt depending on your tastes.
Keep this in the refrigerator before you serve it. It tastes best when it is cool. Enjoy~~~
Hi Aeri,
I get so excited about food! My family loves this dish. I can’t wait to try it tonight! Thank you as always! Is your baby getting big? A few more months…right?
Jennifer
Hi, Jennifer
Oh… your family loves this ?? great !!!
I hope this turns out great.. hehe.. Yep..he is getting bigger.. and makes me more hungry..hehe.. yep.. 3 more moths to go.. thanks !!! 🙂
Aeri,
I love you! I just made it to have tonight except I added thinly sliced kirby cucumbers! It is sooo good!!
Hi, Jennifer
assa !!! I love you too !!!! hehe… That’s great you added some cucumbers in it. Thanks for trying my recipe. 🙂
yummy seaweed. i made this once with shredded crabmeat sticks too. very delicious ~_~ /
Hi, layping
oh… with shredded crabmeat sticks?? I’ve never tried it before..but sounds yummy.. hehe thanks 🙂
Oh… my husband might like that. I think I’ll try. Thanks^^
I like the version where they grind up the sesame seeds and mix the seaweed with sesame seed powder.. Its so 꼬소해^^
Hi, Alex
Haha… you are right.. 꼬소해 🙂
Thanks for your comment !!!
Thank you for the recipe! My fiance and I enjoyed it very much.
Hi, Dexter
You are very welcome. It’s always happy to hear that somebody tried my recipe and enjoyed it. hehe.. thanks !! 🙂
😀
I made it again, but this time added cucumbers (like some korean tofu restraunts). It tasted pretty good too!
Hi, Dexter
haha.. you tried it again..wow.. You must be really liked this dish. good !!!
Yep..cucumber sounds great with seaweed.. thanks !!!
Hi Aeri,
Just made this dish for lunch. I had it with kimchi and gyeran marim.
I added sesame oil to the seaweeds. its was so delicious.
Hi, Pio
Your lunch menu sounds simple but delicious. Thanks for trying my recipe. 🙂
I finally found the recipe for this side dish!!! Thanks a lot, I just made it and it tasted yummy!
Hi Michael,
GREAT !!! Thanks for trying my recipe. hehe
Hi, Aeri,
I love your recipes. I’ve tried a seaweed dish similar to this, but it has a red paste sauce on top. It was so delicious. Could you maybe do this recipe, too?
Thank you!
hi Carol,
Okay.. I will add it to my list..thanks 😀
Hi Aeri, You are such a good wife! 😛 Do you know what the Korean name is for the seaweed salad that is similiar to this but has orange or lemon in it? I used to eat something like that in the school cafeteria and it was so delicious! I don’t know the name for it though, I wonder if it is just the chomuchim recipe + lemon??? Do you know what I am talking about? Thanks
hi Ajummapower,
Sorry but I don’t know what you are talking about.. seaweed with lemon and orange.. hm.. i’ve never heard or eaten that before.. oops.. sorry. ^^:;
I think she is talking about the one that has vinegar in it and it tasted sour and sweet. It looks very similar to this dish.
Never mind. I thinks the same dish that I am talking about is this one. You can delete my post.
Hi Aeri: I just had this at a Korean restaurant. They pickled the seaweed along with radish instead of onions. Looks just like your photo and I was mentioning this to my husband that I’m going to have to google this recipe. Thanks for posting the recipe. How long can this keep the pickled seaweed in the frdige?
I will eat this in several days.. 🙂 thanks
Aeri: I made this seaweed with the onions and it is delicious. Taste exactly the same as what we had at a Korean restaurant. The only thing is that my seaweed is a little mushy. Is it because I used the wrong kind?
I found out that the longer wakame is soaked, the slimier the wakame will become. I made this again with success. I soaked the wakame according to package direction of 4 minutes. Rinsed, drain and cut up. Turned out perfect and not slimy at all. Half ounce (0.5) of wakame yields 3 cups of rehydrated wakame. I doubled the vinegar dressing and reduce 1/6 portion of the sugar. Added lots of black pepper and it tasted like the side dishes I eat at my favorite Korean restuarant. Thank you for posting the recipe.
OK, I learned something new about wakame. I purchsed some wakame from a Korean store and I soaked my wakame for 10 minutes (no soaking instructions on the package). I guess it depends on the brand you buy. Some will need to be soaked between 4 to 6 minutes and others need to be soaked 10 to 15 minutes. Of course, the wakame I purchased from a Korean store is thicker and has a better chew to it that I prefer. So depending on the dried wakame you purchase, check to see if there is soaking insructions or not. Start checking after first 4 minutes of soaking to see if you should drain after 4 minutes or soak for more time (10 to 15 minutes).
I don’t know how much it was..and what kind of seaweed you used… but ..if you just soaked them and didn’t cook.. sea mustard shouldn’t be mushy..
Thank you so much for posting this recipe!!! I have hunted and hunted for it after enjoying this dish in Korean Bar-B-Q restaurants!
hi jacpac00,
You are more than welcome. 🙂 Hope you like this recipe. Thanks