Sweet-and-sour seaweed salad (miyeok-cho-muchim)
A mild traditional Korean side of tender wakame, crisp cucumber and a sweet vinegar dressing. This is a drained salad, with no soup broth.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Cucumber is unavailable
- Use instead
- Korean radish or daikon
- Substitute quantity
- about 1 paper cup of thin slicesReference quantity: 100 g
If cucumber is unavailable, use this amount of peeled Korean radish or daikon. Cut into very thin 1–2 mm slices, then small pieces, and mix at the end. It is firmer and more peppery; do not use both vegetables.
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Optional
May be omitted without changing the other quantities.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Tamari soy sauce
- Substitute quantity
- 2 small teaspoonsReference quantity: 10 ml
If ordinary soy sauce is unavailable, replace it with the same indicated amount of tamari, not both. It still contains soy; check the label for wheat and other allergens. Saltiness can differ.
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Substitute available
If Plain white vinegar, 5% acidity is unavailable
- Use instead
- Unseasoned rice vinegar, 4–5% acidity
- Substitute quantity
- 1 ½ level tablespoonsReference quantity: 22.5 ml
If plain white vinegar is unavailable, use this amount of unseasoned rice vinegar with 4–5% acidity. Keep the sugar amount unchanged. The acidity is gentler; avoid sweetened sushi vinegar. Use one vinegar only.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Use dried wakame intended for cooking, not kelp or nori. Soak 5 g, about one tenth of a 50 g pack, in 3 small paper cups drinking water for 15 minutes or the packet time, until fully opened and tender without hard centers. Discard the soaking water and rinse away grit.
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Step 2
Wash the cucumber and optional onion. Cut half a small cucumber into thin 2 mm half-moons; peel and very thinly slice the optional quarter onion. Peel and mince the optional half garlic clove. Keep prepared vegetables on a clean plate.
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Step 3
Bring a separate 3 small paper cups water to a rolling boil in a roomy pan. Add the soaked seaweed and blanch for 30 seconds, stirring so all of it heats. Drain carefully, discard the hot water, rinse under cold drinking water until cool and press gently to drain. Cut long pieces into about 3 cm lengths.
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Step 4
In a clean bowl stir together 1 ½ level tablespoons white vinegar, 2 small teaspoons soy sauce and 2 small teaspoons sugar until the sugar dissolves. Add the optional minced garlic. Do not add either soaking or blanching water to this dressing.
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Step 5
Add the drained seaweed, cucumber and optional onion to the bowl. Lift and fold gently until coated; add the optional 1 small teaspoon sesame seeds. Serve promptly. If preparing ahead, chill the dressing and drained ingredients separately, then combine just before serving so cucumber water does not dilute it.
Finished dish
2 side-dish servings. Small paper cup 180 ml; level tablespoon 15 ml; small teaspoon 5 ml. Household weights are approximate. Contains soy and optional sesame; some soy sauces contain wheat. Refrigerate within 2 hours at 4°C or below and eat within 2 days. Soaking and blanching water are separate and both are discarded.
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Enjoy every bite
How to enjoy it
Serve a small portion beside bulgogi or rice. Drain the seaweed thoroughly and dress shortly before eating for the freshest cucumber texture.
