Mussel and Seaweed Vinegar Salad recipe - ingredients, nutrition and when to eat it
A tangy side dish of mussels, seaweed, and cucumber lightly tossed in gochujang vinegar sauce. Chilled, it’s crisp and refreshing alongside a summer meal.
Side dishes · 20 minutes to cook
Nutrition (per 197g serving): 118.1 kcal · protein 9.5g · carbohydrate 16.7g · fat 1.9g · sodium 536.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After soaking the seaweed, squeeze it very dry so the dressing doesn’t get watered down.
Tips: Mussels can turn tough if cooked too long, so remove them as soon as they’re done and let them cool.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Mussel Meat — 60 g
- Dried Seaweed — 3 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Minced Garlic — 0.3 tsp
- Sesame Seeds — 0.5 tsp