Miyeoksoseuwa Tareutareu Recipe: Everything You Need to Know About This Iconic Korean Dish

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

This guide, based on official MFDS (Ministry of Food and Drug Safety) data, offers an authentic Korean Miyeoksoseuwa Tareutareu (Seaweed Sauce and Tartare) recipe. Learn to make this healthy dish for a special Korean experience.

## History of Miyeoksoseuwa Tareutareu

Miyeoksoseuwa Tareutareu is a modern Korean culinary innovation. Seaweed (miyeok) holds deep cultural significance in Korea, traditionally valued for nutrition. This dish transforms miyeok into a creamy, savory sauce, pairing it with fresh seafood like scallops and shrimp in a “tareutareu” style. It reflects Korean cooking’s trend to innovate with classic ingredients, emphasizing balanced nutrition and elegant presentation.

## Miyeoksoseuwa Tareutareu Ingredients

* **Seafood:** Gwanja (Scallops) (2), Saewu (Shrimp) (3)
* **Vegetables/Herbs:** Miyeok (Dried Seaweed) (20g, rehydrated), Saesongi Beoseot (King Oyster Mushroom) (1), Sigeumchi (Spinach) (30g), Tomato (50g), Maneul (Garlic) (10g), Black Olives (3), Lemon (1/4)
* **Sauce Base:** Duyu (Soy Milk) (100g), Saengkeurim (Fresh Cream) (50g), Uyu (Milk) (200g)

## How to Make Miyeoksoseuwa Tareutareu

1. **Miyeok:** Rehydrate 15-20 min. Squeeze, chop.
2. **Veggies:** Sauté garlic. Add King Oyster Mushroom/spinach; cook tender.
3. **Seafood:** Season scallops/shrimp. Sear scallops 1-2 min/side. Cook shrimp pink.
4. **Miyeok Sauce:** Blend chopped miyeok, soy milk, fresh cream, milk until smooth. Heat gently over low, stirring, until thickened. Season.
5. **Tareutareu:** Combine cooked mushroom, spinach, tomato, black olives. Mix.
6. **Plate:** Spoon warm miyeok sauce. Arrange tareutareu, seared scallops, shrimp. Drizzle lemon.

## Nutrition Facts (per serving)

Based on official MFDS data:
| Nutrient | Amount |
| :————- | :———- |
| Calories | 202.3 kcal |
| Protein | ~18g |
| Carbohydrates | ~12g |
| Total Fat | ~9g |

## Mom’s Tips for Perfection

1. **Don’t Overcook Seafood:** Scallops/shrimp cook fast. Sear scallops 1-2 min/side. Remove shrimp once opaque.
2. **Silky Miyeok Sauce:** Chop rehydrated miyeok finely before blending for smooth sauce. A fine-mesh sieve helps.
3. **Finish with Lemon:** Fresh lemon juice brightens the dish, balancing richness, enhancing seafood. Crucial!

## FAQ

**Q: Fresh seaweed?** A: Yes. Rinse fresh miyeok, chop finely. Adjust quantity.

**Q: Lack seafood?** A: Dish versatile. Substitute firm white fish or vegetarian (tofu). Flavor changes.

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