English
Seaweed Stem and Tofu Salad (Miyeok Julgi Dubu Muchim)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Seaweed Stem and Tofu Salad (Miyeok Julgi Dubu Muchim)

미역줄기두부무침

Side dish

Side dishesCourse
178kcal · per serving
Not spicySpice
🌱 Vegan
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Recipe

Seaweed Stem and Tofu Salad (Miyeok Julgi Dubu Muchim)

Not spicyVeganContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1
  • dried seaweed stems (miyeok julgi)건조미역줄기
    10 g
  • tofu두부
    70 g
  • rosemary로즈마리
    1 g
  • mixed nuts혼합견과류
    25 g
  • Sauce: seasoned soy sauce (matganjang)소스 : 맛간장
    15 g
  • minced onion다진양파
    15 g
  • minced garlic다진마늘
    5 g
  • white pepper흰후추
    1 g
  • toasted sesame seeds통깨
    3 g
  • vinegar식초
    5 g

Nutrition per serving

178kcal
4.6gCarbs
17.5gProtein
10gFat
446.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Squeeze all the water out of the tofu and mash it.
  2. Soak the seaweed stems and cut them into bite-sized pieces.
  3. Make the seasoning sauce.
  4. Finely chop the prepared nuts.
  5. Mix the sauce into the soaked seaweed stems and let them marinate.
  6. Add the tofu to the soaked seaweed stems and mix.
💡 TipThe seasoning sauce uses minced onion, garlic, and seasoned soy sauce, lowering the salt compared with a regular soy sauce dressing, and vinegar adds tartness. Adding mixed nuts brings extra nuttiness and enhances the flavor of the tofu salad.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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