Tangy Seaweed Delight

Tangy Seaweed Delight was something I never planned to make, but sometimes the best recipes come by accident. One evening, I had fresh seaweed, a bit of lime, and a craving for something different. I tossed the seaweed with vinegar, soy sauce, and a touch of honey, and suddenly, Tangy Seaweed Delight was born. The bright flavors woke up my taste buds, and I knew this dish was special. From that day on, Tangy Seaweed Delight became a favorite in my kitchen.

A Burst of Flavor

The first time I shared this dish with friends, they were unsure about eating seaweed in a salad. But one bite changed everything. The mix of tangy, sweet, and salty flavors made their eyes light up. The crisp seaweed, the fresh crunch of cucumbers, and the sharpness of the vinegar blended perfectly. A sprinkle of sesame seeds added the final touch, making it a dish that looked as good as it tasted.

Light and Healthy

One of the best things about this recipe is how light and healthy it is. Seaweed is full of vitamins, and the simple dressing keeps it fresh and natural. I love how it makes me feel energized and refreshed after eating it. It’s the perfect side dish for grilled fish, rice bowls, or even a simple lunch on a hot day.

Sharing the Joy

Now, I make Tangy Seaweed Delight whenever I want something quick, delicious, and unique. It reminds me that good food doesn’t have to be complicated. Every time I serve it, I watch as people take their first bite and smile. That’s the best part of cooking—turning simple ingredients into something unforgettable.

Chef’s Notes- Tangy Seaweed Delight

• Rehydration Matters: Soaking the seaweed for at least 30 minutes (or up to an hour) ensures it has the right texture—soft yet slightly chewy. Avoid over-soaking, as it can become too mushy.
• Blanching for Better Texture: A quick 30-second blanching helps remove any excess salt or strong seaweed aroma while keeping it vibrant and crisp. Immediately shocking it in cold water locks in the texture.
• Dressing Pro Tip: To deepen the flavors, let the dressing sit for 5-10 minutes before mixing. This allows the garlic and onion to infuse into the liquid, enhancing the overall taste.
• Customizing Sweetness & Acidity: Adjust the honey and vinegar balance based on personal preference. If you prefer a milder tang, use rice vinegar instead of white vinegar.
• Boosting Flavor & Texture: Add thinly sliced cucumbers, shredded carrots, or a sprinkle of red pepper flakes for extra crunch and spice.
• Storage Tip: The salad tastes even better after a few hours in the fridge as the flavors meld together. Store in an airtight container for up to a week.
• Serving Idea: Pair it with grilled meats, sushi, or a bowl of steamed rice for a well-balanced meal.
• Make It Spicy: For a fiery kick, stir in a bit of gochujang (Korean chili paste) or gochugaru (Korean chili flakes).

Tangy Seaweed Delight

Recipe by Kimmy

Course: Salad, Side DishCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

150

kcal

Total time

20

minutes

Dive into the vibrant flavors of Tangy Seaweed Delight, a refreshing Korean salad that’s perfect for hot summer days! This easy-to-make dish combines crisp seaweed with a sweet and sour dressing, creating an irresistible balance that’s both healthy and delicious. Whether you’re prepping for a BBQ or looking for a light side dish, this miyeok-muchim is sure to impress your taste buds and keep you cool. Embrace the flavors of the ocean with this quick and customizable recipe that’s a favorite among culinary enthusiasts. Don’t miss out on this delightful medley that’s as nutritious as it is tasty!

Ingredients

• 1 ounce dried seaweed rehydrated and drained

• 1/4 cup soy sauce

• 1/4 cup white vinegar

• 2 tablespoons honey

• 1 ounce thinly sliced onion

• 2 cloves garlic minced

• 1 tablespoon toasted sesame seeds

• 6-7 ice cubes or 1 cup shaved ice

• salt to taste (optional)

• Alternative Ingredients:

• Honey: Substitute with maple syrup or agave nectar for a vegan option.

• Soy Sauce: Use tamari for a gluten-free alternative.

• White Vinegar: Replace with rice vinegar for a milder flavor.

• Onion: Shallots or green onions can be used if preferred.

• Salt: Omit or use a low-sodium alternative if watching salt intake.

• Seaweed: Kombu or nori can be used as substitutes for variety.

Directions

• Preparing Seaweed: Begin by soaking the dried seaweed in cold water for 30 minutes to 1 hour until it expands fully. This rehydration is crucial for achieving the desired texture.
• Blanching: In a large pot, bring water to a rolling boil. Optionally, add a pinch of salt. Add the rehydrated seaweed and blanch for about 30 seconds, stirring occasionally with a wooden spoon to ensure even cooking.
• Cooling and Cutting: Remove the seaweed from the boiling water and immediately rinse under cold running water until it’s thoroughly chilled. Once cool, slice the seaweed into bite-sized pieces for easy mixing.
• Preparing the Dressing: In a mixing bowl, combine the minced garlic, thinly sliced onion, soy sauce, white vinegar, and honey. Stir well to create a uniform dressing that balances sweet and sour flavors.
• Mixing Salad: Add the prepared seaweed to the bowl with the dressing. Toss everything together until the seaweed is evenly coated with the dressing.
• Serving: Serve the Tangy Seaweed Delight immediately with a side of rice, or store it in an airtight container in the refrigerator for up to one week. For an extra refreshing touch, add shaved ice or ice cubes just before serving.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• large pot
• wooden spoon
• colander
• airtight container

Notes

• For the best flavor, ensure the seaweed is thoroughly rinsed after blanching to remove any excess salt. Pair Tangy Seaweed Delight with grilled meats or as a refreshing side to balance heavier dishes. You can enhance the salad by adding sliced cucumbers or shredded carrots for extra crunch and color. For a spicy kick, consider adding a sprinkle of red pepper flakes or a dash of gochujang. Storing the salad with the dressing allows the flavors to meld beautifully over a few days. This versatile dish can also be enjoyed as a light lunch or an appetizer at your next gathering.

Nutrition Facts

• Calories: 150kcal
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 400mg
• Potassium: 200mg
• Carbohydrates: 15g
• Fiber: 2g
• Sugar: 10g
• Protein: 3g
• Vitamin A: 10IU
• Vitamin C: 2mg
• Calcium: 50mg
• Iron: 1mg

FAQs- Tangy Seaweed Delight

Can I use different types of seaweed for this recipe?

Yes! While miyeok (wakame) is traditional, you can try kombu (for a firmer bite) or nori (for a unique texture). Adjust blanching time accordingly.

How do I prevent the seaweed from becoming too slimy?

Proper rinsing after blanching is key! Run it under cold water and squeeze out excess moisture gently to maintain a crisp texture.

What can I use instead of honey for a vegan version?

You can substitute honey with maple syrup or agave nectar to keep it vegan while maintaining the sweet balance in the dressing.

Can I make this salad ahead of time?

Absolutely! It actually tastes better after a few hours as the flavors meld. Store in an airtight container in the fridge and add ice just before serving for extra freshness.

Is this salad gluten-free?

If you use tamari instead of regular soy sauce, this dish is completely gluten-free. Double-check ingredient labels to ensure no hidden gluten sources.