Sweet & Tangy Miyeok Cho Muchim (Vinegared Seaweed Salad)

Looking for a light and colorful Korean side dish? Miyeok Cho Muchim is a refreshing salad made with tender blanched seaweed, tossed in a tangy-sweet dressing and brightened with crisp cucumber and sweet red bell pepper. This version skips the garlic, letting the clean flavors of vinegar, sesame, and fresh vegetables shine. It’s perfect on a summer table or as a cool contrast to a rich main dish.

🌿 Tips & Notes

• For a spicy kick, add a pinch of gochugaru or thinly sliced chili.
• Use a mandolin for extra thin cucumber slices if you prefer a more delicate texture.
• This salad keeps well in the fridge for up to 2 days, though the cucumber may soften slightly.

🥗 Why You’ll Love It

This version of miyeok cho muchim is light, colorful, and packed with texture, from the chew of the seaweed to the crispness of the vegetables. The sweet and tangy dressing ties it all together without overwhelming the natural freshness of the ingredients. It’s the kind of dish you’ll want to keep in your fridge all summer long.

5 from 1 vote

Sweet & Tangy Miyeok Cho Muchim (Vinegared Seaweed Salad)

Prep Time 30 mins Cook Time 5 mins Total Time 35 mins Difficulty: Beginner

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Recipe Keys: L Low Effort V Vegetarian

Ingredients

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• 20 g dried miyeok (wakame)
• 1 Japanese or Persian cucumber
• 1 red bell pepper
• 3 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• Salt to taste
• Toasted sesame seeds, for garnish

Instructions

1. Soak the seaweed

   In a large bowl, soak the dried miyeok in cold water for about 20 minutes, or until fully rehydrated and softened.

1. Blanch and cool

   Bring a pot of water to a boil. Add the soaked miyeok and blanch for 30 seconds. Immediately transfer to ice water to cool. Drain well, squeeze gently to remove excess water, and cut into 2–3 inch pieces.

1. Prepare the cucumber

   Cut off both ends of the cucumber. Slice it in half lengthwise and use a spoon to gently scrape out the seeds. Slice the cucumber at a bias into thin half-moons.

1. Slice the bell pepper

   Remove the stem and seeds, then slice the red bell pepper into thin strips.

1. Mix the dressing

   In a large bowl, combine apple cider vinegar, sugar, soy sauce, sesame oil, and a pinch of salt. Stir until the sugar is fully dissolved.

1. Toss everything together

   Add the blanched miyeok, sliced cucumber, and bell pepper to the dressing. Gently toss to coat everything evenly. Taste and adjust the dressing to your preferences.

1. Garnish and serve

   Sprinkle with toasted sesame seeds before serving. Serve chilled for the most refreshing flavor.

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