Salad 150831a
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Seaweed Salad with Daikon
Korea
  -   Miyeok-muchim
Makes
Effort:
Sched:
DoAhead:  
1 pound  
**
30 min  
Yes
This salad is one of the many "banchan" (tiny side dishes) served with Korean meals. It is very popular, particularly in the summer. Banchans are usually served in rather small portions, but this recipe would also serve as 3 or so regular salads.   Note:   I have cut the sugar to about half what Korean recipes call for.



1
2-1/2
3
1
------
1
1
2
2
1/2
------
oz
oz
oz
oz
---
cl
t
T
t
t
---
Wakame (1)
Cucumber (2)
Daikon (3)
Onion
-- Dressing
Garlic
Soy Sauce
Rice Vinegar
Sugar
Salt
-- Garnish
Sesame Seeds (2)
Make   -   (30 min - 20 min work)
  1. Break up WAKAME into small pieces (they will get a lot larger). Soak in cool water about 20 minutes, then drain well and squeeze out excess moisture. The 1-1/4 ounces will have become about 9-1/2 ounces.
  2. Cut CUCUMBER into very thin juliennes about 1-1/2 inches long. Peel DAIKON and cut into similar thin juliennes. Cut ONION thin lengthwise into similar size strips. Mix all.
  3. Crush GARLIC and chop very fine.
  4. Mix all Dressing Items together in a small jar.
  5. Mix Seaweed with Daikon mix. This is best done by hand so you can detect and pull apart lumps, and tear pieces of seaweed that are too big.
  6. Shake Dressing vigorously and mix with Seaweed.
  7. Garnish with Sesame Seeds and serve cold.
NOTES:
  1. Wakame:   [Miyeok (Korea)]   This is a very popular, easy to find seaweed. In this recipe we used it dried, though it is also available salted. For details see our Wakame page.
  2. Cucumbers:   Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, European, Japanese, Korean, etc.).
  3. Daikon Radish:   Either Korean (cylindrical) or Japanese (carrot shaped) will work fine, there isn't much difference.
  4. Sesame Seeds:   Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds page.
  5. Comment:   Some recipes call for scalding the soaked wakame in boiling water, for everywhere from 30 seconds to 10 minutes. With a 20 minute soak and squeezing out, I haven't found this at all necessary.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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