Top 5 Must-Try Seaweed Dishes from Asia
Seaweed is a widely loved ingredient across Asia, prized for its distinctive umami flavour and chewy texture, especially when used as a shredded garnish. Whether added to soups, broths, or rice dishes, seaweed brings a subtle taste of the sea that enhances the overall depth of flavour. Its versatility and nutritional value have made it a staple in many East Asian cuisines, where it complements both traditional recipes and modern fusion dishes.
About seaweed
The use and benefits of seaweed have been recognised for thousands of years across Asia. In Japan, its use dates back over 2,000 years, with early literature and historical records highlighting seaweed as a valuable part of the diet. In China, written records from as early as 600 BC during the Zhou Dynasty describe seaweed as a delicacy reserved for nobility. Meanwhile in Korea, seaweed—locally known as gim (김)—has a long-standing place in culinary tradition. Historical texts mention its use in royal court offerings and everyday meals. Today, gim is commonly roasted and seasoned with sesame oil and salt, enjoyed as a savoury side dish or crunchy snack.
Miso Soup with Wakame (Japan)
One of the most well-known dishes featuring seaweed is miso soup with wakame. At the heart of this comforting dish is miso—a thick paste made from fermented soybeans, salt, and koji (a mould culture). Miso delivers a rich combination of salty, umami, sweet, and earthy flavours, making it a soothing and nourishing side dish. The seaweed used in miso soup is typically wakame, a type of brown algae from the kelp family. Wakame offers a subtly sweet, mild taste and can be prepared to have a soft, silky texture or a slight crunch, depending on the dish.
A traditional miso soup recipe combines miso paste, dashi (a Japanese stock), wakame, tofu, and chopped spring onions. However, this versatile dish can be adapted with additional ingredients to enhance its flavour or make it more filling.
Ingredients Used:
- Silken tofu
- Miso Paste
- Wakame Seaweed
- Green Onions
- Warm Water
That’s mostly it for Miso soup ingredients, a very simple dish with a simple appeasing taste.
Kimbap (Korea)
Kimbap is a popular Korean rice roll wrapped in seaweed (gim), similar in appearance to Japanese sushi rolls. The name itself comes from the words kim (seaweed) and bap (rice). Unlike sushi, which typically features raw fish and uses rice seasoned with sushi vinegar, kimbap uses sesame oil to flavour the rice, giving it a nutty and aromatic profile. Instead of raw seafood, kimbap is filled with a variety of cooked or pickled ingredients such as grilled bulgogi beef, kimchi, cheese, ham, or egg. It is often served alongside pickled radish or kimchi, making it a convenient and flavourful meal or snack.
Ingredients Used:
- Seaweed Paper ‘nori’
- Rice
- Steak
- Carrot
- Pickled Radish
Similar to how sushi is rolled up, use a mat to lay out the seaweed sheets, rice and fillings before rolling the kimbap. You will have a savoury rice roll for when you go out and about
Seaweed Egg Drop Soup (China)
Chinese seaweed egg drop soup is a warm, savoury dish often enjoyed as a comforting starter or light meal. It features Zicai (紫菜), a type of dried Chinese seaweed known for its dark purple hue and naturally salty, umami-rich flavour. Typically combined with ingredients such as dried shrimp, scallions, and whisked egg, the seaweed is added gradually during cooking to infuse the broth with its distinctive taste. Zicai can be used in small amounts, making it a versatile pantry staple that can be stored and reused for future soups or dishes.
Ingredients Used:
- Chinese Seaweed
- Egg
- Scallions
- Dried Shrimp
- Ginger
- Soy Sauce
- Sesame Oil
Create this easy, savoury and soothing soup bowl to have as a side dish or a perfect snack when you need to relax.
Miyeok-guk (Korea)
Miyeok-guk is a traditional Korean seaweed soup, known for its mild, non-spicy flavour and nourishing qualities. The key ingredient is miyeok (sea mustard), a type of seaweed that is typically dried, then rehydrated before cooking. It is commonly chopped and sautéed with garlic and sesame oil, then simmered in a flavourful beef or fish stock to create a warming, savoury broth. Miyeok-guk holds cultural significance in Korea, traditionally eaten on birthdays as a symbol of gratitude and health, particularly by mothers after childbirth due to its nutrient-rich properties.
Ingredients Used:
- Dried Miyeok (Dried Seaweed or wakame)
- Beef Brisket
- Garlic
- Sesame oil
- Soy sauce
- Fish Sauce/Beef Stock
Seaweed Salad
Shredded, dark green wakame seaweed makes a light yet nutritious salad enjoyed across many Asian cuisines. This sea vegetable is often rehydrated and seasoned with soy sauce and a touch of salt for flavour. To elevate the dish, you can add extras such as finely shredded carrots, daikon radish, or a sprinkle of toasted sesame seeds for added texture and a nutty aroma. Wakame salad is not only refreshing but also packed with minerals, making it a healthy and flavourful side dish or appetiser.
Ingredients Used:
Secret Ingredient in Umami Cuisine
Whether you’re warming up with a comforting bowl of Korean Miyeok-guk or enjoying the subtle umami of a classic Japanese miso soup, seaweed plays a key role in bringing depth and flavour to these beloved dishes. From a tasty snack like gimbap to a refreshing seaweed salad, this humble sea vegetable is a staple across many Asian cuisines. Not only does seaweed work wonderfully as a garnish or ingredient, but it’s also rich in minerals and incredibly versatile, making it easy to incorporate into everyday meals. Discover the unique taste of the ocean and bring a burst of umami to your home cooking!
Looking to try some for yourself? Browse our seaweed selection on our website, and explore even more exciting ingredients in-store at Oriental Shop!
