Miyeok Muchim (Seasoned Fresh Seaweed)


Miyeok Muchim (Seasoned Fresh Seaweed)
Your rating: None Average: 4.4 (5 votes)
Author: umma
Date: 5-4-10
Servings: 3-4
Prep Time: 30 minutes
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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.

Recipe Ingredients:

  • 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

Recipe Steps:

  • 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
Preparation Time: 30 minutes

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Your rating: None Average: 4.4 (5 votes)
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