Seaweed and Cucumber Salad

Miyeok Muchim

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

  • About

This briny seaweed salad, dressed with a simple sweet-and-sour vinaigrette, makes a great starter or palate cleanser. The seaweed used is called ito wakame, a Japanese term that means “seaweed strands,” and is most widely known by that name, even on some Korean packaging. You can purchase it in small packages with the seaweed already cut into short pieces (wakame) or in long packages and break up the dried strands yourself. When reconstituted in water the seaweed expands into little

Ingredients

Method