Miyeok Muchim (Seasoned Fresh Seaweed)
Miyeok Muchim is a side dish made using fresh seaweed (mul miyeok), instead of dried seaweed. Dress it lightly with soy, vinegar and sugar and it's almost like a salad.
- 1 oz dried seaweed -- fresh seaweed is preferable, but not widely available; if available use 3-4 oz that (mul miyeok)
- 1 pickling cucumber
- 2 tbsp clear soy sauce (guk ganjang 국간장)
- 3 tbsp rice vinegar
- 1 tbsp coarse sea salt
- 1 tsp minced garlic
- 1 tbsp sugar
- Soak seaweed in a large bowl of water for 15-20 minutes. Drain and rub with sea salt, rinsing well. Drain. (If using fresh seaweed, just scrub with sea salt and rinse well).
- Bring a pot of water to boil for blanching. Dip the seaweed in, stirring around quickly and removing. Rinse in cold water, then cut into bite sized pieces, approximately 2-3" long. Squeeze out excess water.
- Cut cucumber in half lengthwise and then thinly, about 1/8" thick -- sprinkle with a dash of salt and let sit for 5-10 minutes. Strain.
- Mix soy sauce, vinegar, garlic and sugar together - add the seaweed and cucumbers and lightly toss around to mix. Serve cold.
Serving Size: 3-4
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Preparation Time: 30 minutes