Kim Dae-seok's Miyeok Chomuchim
A tangy fresh-seaweed salad with radish, lemon juice, and crisp sliced vegetables.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using double-strength vinegar instead of regular vinegar preserves tanginess while adding strong acidity with a smaller amount.
- For optimal texture and balanced flavor, include both thinly sliced radish and onion in fresh seaweed salad.
- Lightly crushing or grinding the toasted sesame seeds before adding enhances their nutty aroma and flavor.
- Adding a touch of fresh lemon juice at the end effectively neutralizes the seaweed’s natural fishy odor, making the dish much fresher.
Recommended for
- Those looking to revive their appetite with a refreshing, seasonal side dish.
- People curious about a tangy preparation for making a restaurant-style fresh seaweed salad.
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