미역 무침 or 미역 냉채 (Miyeok-naengchae) is a fairly common side dish in the summer. Korean meals usually involve multiple side dishes and at least one kind of soup accompanying rice. This dish could just be eaten on its own, but I’ve seen it mostly served as a accompaniment. When I was young, I much preferred 미역국 (seaweed soup) so that’s partly the reason why I don’t have a nice cute childhood memories of this dish, but as I was teaching a summer cooking class, this dish was one of few I could think of to serve that many Americans would think as a summer dish. Honestly speaking, there’s a proverb of sorts in Korea 이열치열, loosely meant hot food summer or winter is better for you.
Serves 6 to 8
Prep time: 20 to 24 minutes
Cook time: 30 to 35 minutes
1 package wakame (1.76 ounces / 50 grams)
4 tablespoons soy sauce
2 tablespoons sugar
6 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds
1 teaspoon sea salt
1 teaspoon red pepper flakes (optional)
1 medium cucumber, peeled
Place a package of wakame (about 50 grams) into a medium saucepan and fill with water 1 to 2 inches above the seaweed. Bring to a boil and cook for 5 minutes or until seaweed is loose and chewy but not sticky. Over boiling will cause seaweed to be sticky and not chewy. Drain the water from the wakame, rinse with cold water and place into a large mixing bowl.
While prepping the seaweed, prepare the dressing for the salad: In a small mixing bowl combine the soy sauce, sugar, rice vinegar, sesame oil, sesame seeds, sea salt and red pepper until the solids are dissolved.
Slice the onion and cucumber into long narrow pieces and add to the dressing. Ensure the onions are separated into individual pieces and marinate for at least 5 to 10 minutes (marinating longer will result in a more flavorful salad).
Pour the dressing over the drained wakame and mix thoroughly. Cover and chill in refrigerator for 30 minutes. Serve chilled.