Miyeok Muchim (Seaweed Salad)

Name: Miyeok Muchim (Seaweed Salad)
Ingredients: 1 ounce dried miyeok (미역, (a little more than 2 cups soaked)); 1 small kirby cucumber (1/2 Korean cucumber, thinly sliced); 2 red radishes (or equivalent amount of white radish, thinly sliced); 1 teaspoon sesame seeds; 4 tablespoons vinegar; 1-1/2 tablespoons sugar; 1/2 teaspoon minced garlic; 1/2 teaspoon salt; 1 teaspoon soy sauce

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www.koreanbapsang.com

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Servings: 4

Author : Hyosun

Ingredients

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1 ounce dried miyeok (미역, (a little more than 2 cups soaked))1 small kirby cucumber (1/2 Korean cucumber, thinly sliced)2 red radishes (or equivalent amount of white radish, thinly sliced)1 teaspoon sesame seeds4 tablespoons vinegar1-1/2 tablespoons sugar1/2 teaspoon minced garlic1/2 teaspoon salt1 teaspoon soy sauce

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Instructions

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Step 1

Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes.

Step 2

Bring a medium pot of water to a boil. Plunge the miyeok into the water and blanch for a minute. Drain and rinse in the cold water until the miyeok is cool. Drain well, and squeeze out excess water.

Step 3

Cut the miyeok into bite size pieces by running a knife through a few times in different directions.

Step 4

In a large bowl, mix all the dressing ingredients well until the sugar has dissolved.

Step 5

Add the miyeok, cucumber, and radish. Toss well to combine everything together. Serve cold.