Miyeok Muchim (Seaweed Salad)
A nice, refreshing summer salad made with miyeok (aka wakame)!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes.
- 2
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.
- 3
Cut the miyeok into bite size pieces by running a knife through a few times in different directions.
- 4
In a large bowl, mix all the dressing ingredients well until the sugar has dissolved.
- 5
Add the miyeok, cucumber, and radish. Toss well to combine everything together. Serve cold.