Recipe by: Tamlyn Kim
Source: Family recipe
Serves: 8


  • 30g dried seaweed (Miyeok 미역 in Korean),chopped into bite size
  • 1 cucumber, finely julienned
  • 1/2 onion, thinly sliced


  • ¼ cup soy sauce
  • ¼ cup lemon vinegar (or any other vinegar)
  • 2Tbsp sugar
  • 1Tbsp crushed sesame seed
  • Optional garnish : red chilli, diagonally sliced


To make salad

  • Soak the seaweed in cold water for 30min in a large mixing bowl.
  • Drain well. Chop into bite sizes.
  • Slice cucumber diagonally and cut lengthwise into thin matchsticks.
  • Slice onion thinly.
  • Put prepared seaweed, cucumber, onion in a mixing bowl. And add mixture of sauce ingredients. Pour 1/2 cup water and mix thoroughly.

To Serve

  • Keep the salad in the fridge or add ice cubes as it is supposed to be served extremely cold.

Download PDF version here:South Korean Sweet Sour Seaweed and Cucumber Salad Tamlyn Kim