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.