This is a simple and cool Korean seaweed side dish. When my husband and I visited Korea last February, he had the chance to try this side dish in a restaurant and he loved it. I promised him that I would make that for him when we came back home. You don’t need to cook and you only need few ingredients to make this delicious side dish. If you like seaweed and a sweet and sour pickle flavor (like freezer pickles), you will love this. Try it someday.
Yield: 1½ Cup
Short Korean Lesson
- MiYeouk (미역) = Seaweed
- BanChan (반찬) = Side Dish
- ½ oz Dried Seaweed (1 Cup Soaked Seaweed)
- ⅛ Onion
- 3 Tbsp Vinegar
- 3 Tbsp Sugar
- ⅛ tsp Salt
- ¼ tsp Sesame Seeds
Prepare ½ oz of dried seaweed. This is same seaweed as the one you use for the Korean birthday soup, MiYeouk Guk. Soak the seaweed in water for 10 to 15 minutes, or until it becomes soft. You will get about 1 cup of soaked seaweed.
Rinse the soaked seaweed in hot water and then cold water. Drain the water.
If the seaweed has stems or thick parts, remove them.
Cut the seaweed into bite sized pieces.
Cut ⅛ of an onion very thinly.
If you don’t like the strong spicy taste of raw onions, soak the onion in ice water for 5 minutes.
In a bowl, mix 3 Tbsp of vinegar, 3 Tbsp of sugar, and ⅛ tsp of salt. Stir it well enough that the sugar and salt dissolve.
Add the seaweed to the bowl. Then add the onion and mix.
Lastly, sprinkle ¼ tsp of sesame seeds on top. Taste it and add 1 more pinch of salt depending on your tastes.
Keep this in the refrigerator before you serve it. It tastes best when it is cool. Enjoy~~~