This post may contain affiliate links. Please read my privacy policy.
Seaweed salad, made with Korean dried seaweed, is an easy-to-make, light, and flavorful side dish that’s as healthy as it is delicious. With its fresh taste and unique umami punch, this Korean favorite pairs perfectly with any meal, adding a nutritious twist to your table.
Korean Seaweed Salad Recipe
This Korean seaweed salad is one of my favorite Korean salad and I’m so excited to share it! A Korean friend recently gave me a bag of miyeok—Korean dried seaweed that’s thicker than Japanese wakame—and it turned out to be perfect for this light and refreshing salad.
Not only is this seaweed salad super tasty, it’s also packed with nutrients, making it a healthy way to enjoy all the benefits of seaweed’s vitamins and minerals. With just a few simple ingredients and 3 easy steps, you can whip up this salad in just 15 minutes, making it a quick, flavorful addition to any meal.
For more Korean side dishes, check out my Korean Soy Sauce Eggs (Mayak Eggs) and Spicy Korean Tofu recipes!
Why You’ll Love This Recipe
- Health benefits. This salad is packed with nutrients, vitamins, and minerals, making it a delicious way to nourish your body. You’ll love that you’re enjoying something that tastes great while also giving you a healthy boost!
- Quick and easy. With just a few simple ingredients and only 15 minutes to whip up, this recipe is totally foolproof! It’s perfect for busy weeknights or whenever you need a quick and tasty side dish without any hassle.
- Versatile side dish. This salad goes well with all kinds of dishes, from Bulgogi to Soondubu (Korean Tofu Stew), making it a flexible option for any meal.
- Convenience. This salad is super convenient because it keeps well in the fridge. You can easily make a big batch and have a tasty, healthy side dish ready to go whenever you need it throughout the week!
Seaweed Salad Ingredients
- Dried Korean seaweed (miyeok) – The star ingredient, miyeok adds a unique umami flavor and chewy texture to the salad. It’s also packed with nutrients and minerals, making it a healthy base.
- Cucumber – Adds a refreshing crunch and helps balance out the flavors.
- Red onion – Adds a touch of sweetness and crunch that really enhances the overall flavor.
- Soy sauce
- Rice vinegar – Adds a tangy brightness that balances everything out.
- Salt and sugar
- White sesame seeds – For garnishing and they look great on top of the salad!
See the recipe card for full information on ingredients.
How To Make Seaweed Salad
Step 1: Heat a pot of water and bring it to a boil. Boil the dried seaweed for about 3 minutes, or until it becomes soft. Drain the water and squeeze out any excess moisture from the seaweed. Set aside and let it cool.
Step 2: Cut the seaweed into bite-size pieces.
Step 3: Combine all the seasonings and ingredients with the seaweed and toss well. Chill in the fridge and serve cold.
Helpful Tips
- You can find dried Korean seaweed at many Asian grocery stores in the U.S., especially those with Korean ingredients. Just head to the seaweed section, or check out online places like Amazon or HMart for a convenient option!
- Make sure to boil the dried miyeok in hot water for about 3 minutes until it becomes soft. Keep an eye on it, as over-boiling can make it too mushy!
- After you boil the miyeok, don’t forget to drain it and give it a gentle squeeze to get rid of any extra water. This keeps your salad from getting too soggy and helps all those tasty seasonings really stand out!
- Chilling the seaweed salad in the fridge for at least 30 minutes allows the flavors to meld together, making it even tastier.
Frequently Asked Questions
Seaweed is very healthy and a superfood. It’s loaded with vitamins and minerals such as iodine. It’s also an antioxidant that promotes healthy cells. Additionally, it’s very low in calories, fat, and carbohydrates. Plus, it’s vegan and vegetarian-friendly.
Miyeok is thicker and has a different texture compared to nori, which is thin and often used for sushi. Kombu is a type of kelp that’s usually used for making broths rather than salads.
After soaking, drain and squeeze the seaweed well, then pat dry with paper towels. Add the dressing just before serving to keep the salad from getting watery.
Store unused dried seaweed in a cool, dry place in an airtight container to keep it fresh.
This salad is best eaten within a few days and can typically last about 2-3 days in the fridge if stored in an airtight container.
This seaweed salad recipe is only 20 calories per serving!
What To Serve With Seaweed Salad
Serve this small side dish (or banchan) with main dishes. For a deliciously satisfying Korean meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Korean Recipes You Might Like
Seaweed Salad
Ingredients
- 1 oz (30g) dried seaweed, miyeok
- 1 small Korean cucumber , thinly sliced
- 1/4 red onion, thinly sliced
- 1 teaspoon white sesame seeds
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- salt , to taste
Instructions
- Heat a pot of water and bring it to a boil. Boil the dried seaweed for about 3 minutes, or until it becomes soft. Drain the water and squeeze out any excess moisture from the seaweed. Set aside and let it cool.
- Cut the seaweed into bite-size pieces.
- Combine all the seasonings and ingredients with the seaweed and toss well. Chill in the fridge and serve cold.
Notes
- You can find dried Korean seaweed at many Asian grocery stores in the U.S., especially those with Korean ingredients. Just head to the seaweed section, or check out online places like Amazon or HMart for a convenient option!
- Make sure to boil the dried miyeok in hot water for about 3 minutes until it becomes soft. Keep an eye on it, as over-boiling can make it too mushy!
- After you boil the miyeok, don’t forget to drain it and give it a gentle squeeze to get rid of any extra water. This keeps your salad from getting too soggy and helps all those tasty seasonings really stand out!
- Chilling the seaweed salad in the fridge for at least 30 minutes allows the flavors to meld together, making it even tastier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really appreciate this one. You are at the top of your game. Thanks.
Thanks Chuck.
Very good!
Simple recipe but delicious…..thanks for the recipe
Wonderful taste, exactly like Korean restaurants–here they add daikon, carrots and round
onions (salted and squeezed to remove water) I guess to stretch it and for color. I love your
flavoring, it matches my taste buds. Love wakame always use it in soups with anchovy, beef
or seafood powders, tofu and daikon also added.
C. Tanaka Honolulu, Hawaii
Hi Clarlotte, thanks for trying this seaweed salad recipe.
I like this recipe, can you show a picture of the packet of Miyeok seaweed you used for this recipe? I would like to look for it in the supermarket Thank you.
hi! Do you have any idea where we could buy dried seaweed in Malaysia apart from buying online? Thanks :)
Sorry I don’t.
What exactly is Kimchi…is there a recipe for it?
Kimchi is Korean fermented cabbage.