SSmall dish of Seaweed Salad - Banchan
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Seaweed Salad - Banchan


Korea   -   Miyeok-muchim
Makes:
Effort:
Sched:
DoAhead:  		 1 #
*
40 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 4 or so regular salads.

1-1/4
------
2
2
3
2-1/2
1
1/2
------

oz
---

cl
T
T
t
t
---

Wakame (1)  
-- Dressing
Scallion
Garlic
Soy Sauce
Rice Vinegar
Sugar
Salt
-- Garnish
Sesame Seeds (2)

Note:   I have cut the amount of sugar to about half what a typical Korean recipe calls for.

Make   -   (40 min - 10 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 11-3/4 ounces.
  2. Slit SCALLION lengthwise (two slices in the white part) and slice very thin crosswise, including the green part.
  3. Crush GARLIC and chop very fine.
  4. Mix all Dressing Items together in a small jar.
  5. Mix Seaweed with Scallions. This is best done by hand so you can detect and pull apart lumps, and tear seaweed pieces 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. 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 recipe Toasted Sesame Seeds.

  3. 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.
  4. 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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