Miyeok Muchim (Seaweed Salad

• Produce

  • 1/2 tsp Garlic
  • 1 Kirby cucumber, small
  • 2 Radishes, red

• Condiments

  • 1 tsp Soy sauce

• Baking & Spices

  • 1/2 tsp Salt
  • 1 tsp Sesame seeds
  • 1 1/2 tbsp Sugar

• Oils & Vinegars

  • 4 tbsp Vinegar

• Other

  • 1 ounce dried miyeok, 미역, (a little more than 2 cups soaked

Found on koreanbapsang.com

Description

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

Directions

• Soak the dried miyeok for 20 to 30 minutes. Rinse 2 or 3 times thoroughly. Drain after each rinse, and squeeze or knead (as if you are working with bread dough) to remove excess salt used in the drying process, and rinse off any hidden sand. Drain well. 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. Cut the miyeok into bite size pieces by running a knife through a few times in different directions. In a large bowl, mix all the dressing ingredients well until the sugar has dissolved. Add the miyeok, cucumber, and radish. Toss well to combine everything together. Serve cold.