Korean Seaweed Salad

Confession time: I’m eagerly awaiting the day that seaweed goes trendy in American food circles. Greek yogurt had its day. So has turmeric. It’s seaweed’s turn, y’all. I’m glad nori has gone mainstream. Now let’s make it happen for wakame, for mokuzu, for hijiki.

This easy to prepare and super healthy Korean salad makes good use of wakame, or miyeok as it’s known in Korean. It’s perfect alongside a meal of grilled meat and rice, or by itself, really.

Korean seaweed salad


1 cup dried wakame (miyeok) seaweed, soaked in cold water for 20 minutes
2 tablespoons soy sauce
1/4 cup apple cider vinegar
1/2 tablespoon honey
1 garlic clove, minced
2 teaspoons sesame seeds

1. Bring a saucepan of water to a boil. Blanch the drained soaked seaweed in the boiling water for 30 seconds. Drain in a colander and rinse with cold water. Drain again and set aside.

2. Combine the soy sauce, vinegar, honey, and garlic in a serving bowl and add the seaweed and mix well. Sprinkle with sesame seeds before serving and serve cold or at room temperature.

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