Comments on: Miyeok Muchim (Seaweed Salad)

By: Hyosun

Hyosun — Wed, 21 Apr 2021 15:18:40 +0000

In reply to Diana.

Dried miyeok comes in different types and sizes! I’ve said this in my miyeok guk recipe, but will update this post as well. This is what I said in the related tips: “Most of them are pretty clean these days so it doesn’t require more thorough cleaning we used to do in the past. Some are even ready to use pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes. Do not soak the seaweed too long. You’lSl lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.” I don’t typically use the packages all ready to be used. See more: https://www.koreanbapsang.com/miyeok-guk-seaweed-soup/

By: Hyosun

Hyosun — Wed, 21 Apr 2021 15:13:54 +0000

In reply to D.

Oh dried miyeok comes in different types and sizes! I’ve said this in my miyeok guk recipe, but will update this post as well. This is what I said in related tips: “Most of them are pretty clean these days so it doesn’t require more thorough cleaning we used to do in the past. Some are even ready to use pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes. Do not soak the seaweed too long. You’ll lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.”
https://www.koreanbapsang.com/miyeok-guk-seaweed-soup/

By: D

Wed, 21 Apr 2021 05:36:21 +0000

In reply to Chimin.

Not sure if you’ll see this message or if you’ll make this recipe again – but try soaking the seaweed only until it blooms, for about 2 mins, not 20-30 mins. 🙂 Mine turned slimy because it was soaking for too long

By: Diana

Diana — Wed, 21 Apr 2021 05:33:47 +0000

Thank you for this recipe! The dressing is perfect!! I recently bought some seaweed salad from H-mart & wanted to replicate it. Thankful to have stumbled upon yours. What type of seaweed do you use? The wakame (seaweed) that I used is the one that is typically used for miso soups so when I soaked it for 20 mins it became overly soft and slimy. I discarded it and started over this time soaking for only 2 mins until it bloomed. Drained & squeezed out all of the water and it was perfect! Did not have to cook. Thanks again!

By: Hyosun

Hyosun — Fri, 16 Aug 2019 05:33:42 +0000

In reply to Rosamonde Simone @ KetoBotyToneAvis. Thank you! Enjoy!

By: Rosamonde Simone @ KetoBotyToneAvis

Rosamonde Simone @ KetoBotyToneAvis — Wed, 14 Aug 2019 06:52:33 +0000

Your recipe of ‘miyeok-muchim-seaweed-salad’ looks very nice and delicious. I will try it, thank you.

By: Hyeonu Yang

Hyeonu Yang — Wed, 07 Aug 2019 14:19:14 +0000

Hi, We are Korean Seafood Company Called Su-Hyup(수협).
We use Instagram to promote Korean Seafood.
Could you share the Korean Seafood Recipe for our SNS?
We’ll be sure to reveal the source and We’ll not use your recipe to any other purpose.

kseafoodusa <- This is our Instagram ID. We waiting for your answer. Thank you.
( Your food look so delicious!)

By: Bella Hardy

Bella Hardy — Thu, 10 May 2018 11:44:29 +0000

Legit speechless, this miyeok muchim seaweed salad recipe looks unreal!!! I am obsessed with healthy salads! Definitely it will be yummy!

By: Lynda

Lynda — Fri, 28 Apr 2017 20:26:51 +0000

Thank you for sharing this recipe! It looks delicious. I am going to try this Saturday for a potluck.

By: Hyosun

Hyosun — Wed, 21 Sep 2016 03:28:39 +0000

In reply to Chimin. It probably has to do with the quality of miyeok. Try to buy high quality ones by paying a little more. When in doubt, ask someone at the store.