Miyeok Muchim (Seasoned Fresh Seaweed)

미역무침

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Author: umma

Date: 5-4-10

Servings: 3-4

Prep Time: 30 minutes

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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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